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/_static/winebuyers-placeholder.png "el Jimador Tequila Blanco")
El Jimador Tequila Blanco
| Type | Spirits, Tequila |
| Country/Region | Mexico |
| Alcohol | 38% |
Product number: 333670
20% off
£26.00
£20.80
Price per bottle
A crystal clear tequila with rounded, cooked agave on the nose. It has a peppery taste with a hint of citrus and a clean, warm finish. The Blanco tequila is bottled immediately, intensifying the clean, clear appearance and taste.
el Jimador was created in 1994 to pay tribute to Casa Herradura's expert 'Jimadors', the harvesters of the agave plant, whose job requires the great skill of identifying when the agave is ready.
el Jimador tequilas are produced and estate bottled in the heart of Mexico's tequila region, using locally grown, high quality 100% blue agave. Production of el Jimador tequilas begin in the agave fields where the Blue Weber agave plant grows. After harvest, the agave is cooked inside traditional, decades old ovens made of brick and stone for 24 hours then subsequently cooled before being crushed to extract the sweet juices.
Fermentation takes place in open-air tanks where natural, air-borne yeasts from agave plants and citrus trees located on the hacienda are abundant. Following fermentation the juice is distilled two separate times in pot stills and bottled immediately.
el Jimador was created in 1994 to pay tribute to Casa Herradura's expert 'Jimadors', the harvesters of the agave plant, whose job requires the great skill of identifying when the agave is ready.
el Jimador tequilas are produced and estate bottled in the heart of Mexico's tequila region, using locally grown, high quality 100% blue agave. Production of el Jimador tequilas begin in the agave fields where the Blue Weber agave plant grows. After harvest, the agave is cooked inside traditional, decades old ovens made of brick and stone for 24 hours then subsequently cooled before being crushed to extract the sweet juices.
Fermentation takes place in open-air tanks where natural, air-borne yeasts from agave plants and citrus trees located on the hacienda are abundant. Following fermentation the juice is distilled two separate times in pot stills and bottled immediately.