The return of El Jimador 100% Agave Reposado, NOM 1119 which I obviously found to be much more enjoyable than the mixto version. Why they put this 100% agave tequila on moth balls for four years I'll never know. The price was almost exactly the same.

The liquid is nice and crystal clear, like the water from a fresh mountain spring. As for the aroma coming off the glass, it’s spot on for a typical tequila — herbal notes close to fresh cut grass with a bit of lemon citrus to brighten the whole thing up. Warm, seasoned flavors with smooth agave shining through, el Jimador Reposado is made with 100% blue Weber agave and double distilled. It is then aged for two months in our own charred American white oak barrels. It's perfect for any occasion. Hacienda San José del Refugio". Jalisco, Mexico: Grupo Industrial Herradura. Archived from the original on November 23, 2012 . Retrieved November 17, 2012.

Hours

This Reposado impresses with notes of vanilla, baked apple, cinnamon, fresh agave, and oak. On The Palate Tequila Express". Jalisco, Mexico: Grupo Industrial Herradura. Archived from the original on October 27, 2012 . Retrieved November 17, 2012.

a b c d e f g "La Familia". Jalisco, Mexico: Grupo Industrial Herradura. Archived from the original on November 25, 2012 . Retrieved November 17, 2012. This authentic Mexican distillery prides itself on producing three stunning tequilas from the Blue agave, a Blanco, Reposado and Añejo. Each tequila style varies in taste, texture, and colour, mainly due to ageing. A jimador is a type of farmer who harvests agave plants, which are harvested primarily for the production of mezcal, sotol and tequila. This task requires the skill of identifying ripe agave, which ripens in between 5 and 35 years, depending on the agave species. Unripe agave can have a bitter or overly sweet taste, ruining the distilled spirits made from them. The primary tool of a jimador is the coa de jima or simply coa. This is a flat-bladed knife at the end of a long pole that resembles a hoe. The coa is used to first remove the flower from the agave, which causes the central pineapple (or piña) to swell. Later, the piña is harvested, using the same tool to cut off all of the external leaves of the plant, leaving only the pulpy center which is then chopped and cooked in preparation for the mezcal or tequila production. El Jimador Reposado smakuje idealnie jako shot lub baza koktajlu, np. klasycznej Margarity, Tequila Sunrise albo Authentic Paloma.

Brown-Forman Corp.: An Agreement Is Reached To Buy Tequila Maker's Assets". Wall Street Journal. New York. August 29, 2006. p.A10.