Cimarron
The Mexican production reality Cimarron is dedicated to the production of fine artisanal tequila in the State of Jalisco, in the western part of the country. For four generations, the Fonseca family, owner of the Cimarron distillery, has been cultivating blue agave in the area of Atotonilco El Alto, at dizzying altitudes, producing premium tequila in small batches without the use of additives.
The Fonseca family of Cimarron cultivates blue agave, or Agave tequilana, in the municipality of Atotonilco El Alto, on the Jalisco plateau, at altitudes reaching up to 2,000 meters above sea level. The harvest of the heart of the plant, locally called piña due to its characteristic pineapple-like shape, occurs exclusively when the agave has reached the perfect stage of ripeness concentrating the sugars. This is followed by a long traditional cooking of the juice, aimed at breaking down the molecules of complex sugars so as to make them available for the indigenous yeasts, which can thus carry out long spontaneous fermentations in stainless steel tanks.stainless steel. Once the fermentation process is complete, the liquid is distilled twice in copper stills until tequila is obtained, which can then be subjected to aging or not. If it is decided to proceed with maturation, this will take place in American oak barrels, often previously used for aging bourbon.
Among the tequilas of the Mexican distillery Cimarron stand out the ‘Blanco’, obtained from the distillation of fermented blue agave without subsequent aging, and the ‘Reposado’, which is subjected to at least 2 months of maturation in oak barrels. The Tequila ‘Blanco’ is a fresher and more immediate distillate, so named for its transparent and crystalline appearance. In contrast, the Tequila ‘Reposado’ has a slightly golden color and shows a more complex and pleasantly toasted character. In general, the tequilas of Cimarron stand out for their intriguing floral and herbal aromas and vibrant taste.
The Mexican production reality Cimarron is dedicated to the production of fine artisanal tequila in the State of Jalisco, in the western part of the country. For four generations, the Fonseca family, owner of the Cimarron distillery, has been cultivating blue agave in the area of Atotonilco El Alto, at dizzying altitudes, producing premium tequila in small batches without the use of additives.
The Fonseca family of Cimarron cultivates blue agave, or Agave tequilana, in the municipality of Atotonilco El Alto, on the Jalisco plateau, at altitudes reaching up to 2,000 meters above sea level. The harvest of the heart of the plant, locally called piña due to its characteristic pineapple-like shape, occurs exclusively when the agave has reached the perfect stage of ripeness concentrating the sugars. This is followed by a long traditional cooking of the juice, aimed at breaking down the molecules of complex sugars so as to make them available for the indigenous yeasts, which can thus carry out long spontaneous fermentations in stainless steel tanks.stainless steel. Once the fermentation process is complete, the liquid is distilled twice in copper stills until tequila is obtained, which can then be subjected to aging or not. If it is decided to proceed with maturation, this will take place in American oak barrels, often previously used for aging bourbon.
Among the tequilas of the Mexican distillery Cimarron stand out the ‘Blanco’, obtained from the distillation of fermented blue agave without subsequent aging, and the ‘Reposado’, which is subjected to at least 2 months of maturation in oak barrels. The Tequila ‘Blanco’ is a fresher and more immediate distillate, so named for its transparent and crystalline appearance. In contrast, the Tequila ‘Reposado’ has a slightly golden color and shows a more complex and pleasantly toasted character. In general, the tequilas of Cimarron stand out for their intriguing floral and herbal aromas and vibrant taste.
