History,
Cimarrón Tequila from Atotonilco, Jalisco is distilled from agave hillside agave grown at 4,620' elevation, where plant sugars reach an average of 24-26° Brix. A low-pressure, slow agave roast creates Cimarrón’s bright, forward flavor, and fermentation is entirely natural using winemakers’ yeast.
Tasting Notes,
Nose: vegetal and earthy, with subtle spice.
Palate: The taste is dry, bright agave characteristics.
Cimarrón Tequila from Atotonilco, Jalisco is distilled from agave hillside agave grown at 4,620' elevation, where plant sugars reach an average of 24-26° Brix. A low-pressure, slow agave roast creates Cimarrón’s bright, forward flavor, and fermentation is entirely natural using winemakers’ yeast.
Tasting Notes,
Nose: vegetal and earthy, with subtle spice.
Palate: The taste is dry, bright agave characteristics.
