Blanco (1 L)

In the highlands of Jalisco, Mexico, expert jimadors are carefully tending to the estate-grown, blue weber agave that are used to craft Cimarron Tequila Blanco. The agave, which are grown along Jalisco's hillsides at an elevation of 4,600 feet, have an average brix of 24-26° (brix is the measure of sugar content in a plant). This brix, which is nearly twice the average brix in ordinary agave, result in an incredibly bold and sweet tequila.

Once the agave have matured for nearly a decade, the jimadors hand-select and harvest the plants believed to be the most ripe and flavorful. Then, the hearts of the agave, or piñas, are then taken to the distillery where they are slowly roasted in ovens for two to three days. The roasting process caramelizes the piñas natural sugars, and causes any excess water to evaporate. One the piñas have been roasted, they are crushed and the remaining pulp is fermented using naturally occurring yeast. Following fermentation, the wash is distilled through a copper alembic still and then immediately bottled by hand.