Cimarron Blanco Tequila
CRITICAL ACCLAIM:
"Clear color. Aromas and flavors of lavender, lemon balm, cologne, melon rind, and vanilla candle with a supple, crisp, dryish light body and a hot, breezy finish revealing elements of lime leaf and starfruit finish. A solid tequila for mixed drinks." - HIGHLY RECOMMENDED, SILVER MEDAL, BEVERAGE TASTING INSTITUTE (04/2019)
IMPORTER NOTES:
OVERVIEW: “Cimarrón tequila is distilled from fully matured, estate-grown hillside agave grown at over 4,600 feet above sea level, where plant sugars reach an average of 24–26 °Brix. Composed primarily of column-distilled tequila, the addition of some pot-distilled tequila provides rich layers of roasted vegetation. Beloved by bartenders, Cimarrón’s dry, earthy profile makes for an ideal cocktailing tequila.”
ABOUT THE PRODUCER: "Established in 1994, Cimarrón is a highland tequila produced by Tequileña (NOM 1146) in Tequila, Jalisco, from 100% estate-grown Blue Weber agave. Bartender-respected and cocktail-friendly, Cimarrón provides an accessible entry point to terroir-driven, additive-free tequila.
Legendary tequila icon Enrique Fonseca began as a fourth-generation agavero, or agave farmer, working alongside his father in his home of Atotonilco El Alto. The Fonseca family has been growing agave in the region since the 1880s and with over 3,700 acres of land, have since become one of the largest private agave growers in Jalisco. A tireless pioneer, advocate for progressive agriculture, and integral figure in tequila, having previously served as the CRT’s agricultural advisor, Enrique Fonseca has helped shape the contemporary tequila landscape at his Tequileña distillery over the last three decades.
Barrel-aged tequila has always been integral to Enrique’s vision for Tequileña—the distillery was the first to utilize French oak casks to age tequila and the first to release an extra añejo tequila after the category was officially established in 2006. Enrique chose to build his aging facility in the mountains at an elevation of 5,400 feet above sea level to develop a program that best preserves the agave character of his tequilas.
Cimarrón tequilas are primarily column distilled using the distillery’s copper two-column still—modified by Enrique who removed all but seven plates to prevent over-distilling—and are then blended with pot-distilled tequila for a richer character. As the distillery’s entry level brand, Cimarrón is an intuitive tequila, perfect for cocktailing, and an estimable introduction to this legendary NOM.'