Production Details | |
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NOM : | 1119 , |
Agave Type : | Tequilana Weber , |
Agave Region : | Jalisco (Tequila Valley) , |
Region : | Jalisco (Los Valles) , |
Cooking : | Acid-Thermal Hydrolysis , |
Extraction : | Diffuser , |
Water Source : | Natural spring water , |
Fermentation : | 100% agave, Stainless steel tanks, Fermentation without fibers , |
Distillation : | 2x distilled , |
Still : | Column , |
Aging : | American White Oak barrels , |
ABV/Proof : | 40% abv (80-proof) |
Other : | - |
Some people, when talking about essential bottles for a well-stocked bar, leave out tequila (unlike, say, bourbon or scotch). Some people think that the only thing tequila is good for is making margaritas. Some people are wrong.
Remember the days that El Jimador was a bottom shelf mixto situated betweem Montezuma and Durango? Those days are over. It's been a 100% agave spirit for a few year and still has the great low price.
On the nose, a touch of vanilla, ethanol and a bit of agave. Something vaguely chemical, not good but not overly offensive. On the palate, very bland. A little sweet but to be honest, it mostly doesn’t taste like much at all. It’s “smooth”, and doesn’t taste like tequila, but rather “tequila flavor”, if that makes sense. I can see why people buy this for shots, but it’s definitely not great.