Tequila Joe's Collection |
| El Jimador Añejo |
| NOM: 1119 Distillery: Tequila Herradura, S.A. DE C.V. Importer: Brown-Forman Beverages Area: Lowlands Aged: At Least 1 Years Barrel Type: Virgin American White Oak Barrels Bottle Size: 750ml Bottle Number: n/a Number of Distillations: 2 Alcohol Percentage: 40%/80 Proof Price: $36 Current Website: http://www.eljimador.com/ |
My Tasting Notes: n/a
Info on the Back of the Bottle: n/a
Other Info: The date stamp on this bottle reads Ago 3, 2009.
"Tequila is only as good as the men who make it, the Jimadors. Jimador is the name
given to a master harvester of the agave plants used to make tequila.These proud
workers, whose skills have been passed down for generations, are the heart of el
Jimador Tequila. It is their hard work and their proud dedication to craftsmanship -
knowing precisely the right time when the agave is ready to be harvested - that is the
inspiration. And, it’s to them that every glass of el Jimador Tequila is toasted. Salud!
To know the story of el Jimador tequila, you must go back to the origin of tequila in the
time of the Aztecs. As with any legendary creation, myths about tequila’s true origin
abound. And, while no myth can be proven— that's what makes them myths— they are
entertaining.
One such myth revolves around Mayahuel, the Aztec Goddess of Fertility. It was
claimed that she was the source of the agave. She’s also credited with being the
mother of the Centzontotochin, a group of four hundred divine rabbits. Myths are funny
like that.
According to the story, Mayahuel was the woman who discovered the method of
cutting the agave, collecting the aguamiel (sap, sometimes known as “honeywater”),
and fermenting it. One day, Mayahuel, a farmer's wife, was chasing rabbits out of a
field of agave, which they were eating. As she was doing this, she noticed that one
rabbit didn't run and instead hopped in circles around her. Mayahuel got the idea to
chop up the agave hearts and collect some of the aguamiel in a jar and let it sit in her
house to ferment and later become a variation on tequila. Because of this discovery,
Mayahuel was made the goddess of the maguey and is depicted by the Aztecs sitting
in the middle of a maguey plant, often with a rabbit nearby.
Another legend says the Aztecs discovered the fermented sap of the agave plant after
lightning struck an agave field. The plants burned and out of their hearts flowed an
aromatic, fermented nectar, a “gift from the gods,” which is believed to be the
precursor to modern day tequila.
It doesn’t matter which mythical tale you believe, or if you believe any of them. What
does matter is that tequila was created and we can all believe in great tequila.
While many legends exist surrounding the origin of tequila, what isn't left to myth is
that Casa Herradura was created in 1870. Casa Herradura is the original distillery
where el Jimador Tequila is produced in Amatitán, Jalisco, México. The name Herradura
came from Aurelio Lopez Rosales, a young man who grew up working at Hacienda San
Jose del Refugio (which would later become Casa Herradura) where the tequila made
there helped provide for the people. According to locals, one day Aurelio was out
inspecting the agave fields when he saw the glint of gold on the dusty ground in the
distance. When he picked up the gleaming object, he found that it was simply a
horseshoe that had caught the sunlight at the perfect angle. It may not have been
gold, but the horseshoe is a symbol of luck. And Spanish for "horseshoe" is Herradura.
So, as the story goes, the distillery was justly named Casa Herradura.
And thankfully in 1994, Casa Herradura created a tequila inspired by the people who
live and work at the hacienda. That tequila was named el Jimador. Its wide appeal
made it the number one selling tequila in México just five years after the first bottle
was produced.
Production of all el Jimador tequilas begins in the agave fields where the blue Weber
agave plant grows. The soil in the area surrounding the region of Amatitán where this
particular agave plant grows, is unique in that it’s enriched with minerals from the
Tequila Volcano. When the agave has matured enough to be harvested (it takes
approximately 10 years), the skilled workers known as Jimadors slice off the leaves
using coas, special sharp cutting tools, to get to the piñas, or "pineapples," which
weigh an average of 75 lbs (34 kg) but can get up to 250 lbs (113 kg) or more.
The Jimadors bring the piñas in from the fields, chop them up one-by-one and
strategically stack the pieces inside traditional, decades-old ovens made of brick and
stone, each holding 45 tons of agave. The piñas are steamed for 24 hours, then cooled
before being crushed in huge mills to extract the sweet juices.
This rich juice, known as "mosto," is transferred to open-air tanks where natural, air-
borne yeasts from agave plants and citrus trees located on the hacienda, spark the
fermentation process.
After fermentation, the juice is distilled two separate times and rested in white oak
barrels for varying lengths of time, depending on expressions, or types, of tequila.
Mexican government standards define Blanco as being aged no more than 2 months;
Reposado as being aged a minimum of 2 months in oak barrels; and Añejo aged a
minimum of 12 months.
It is this story of real tequila, the history, the dedication to processes and the
craftsmanship required of the Jimadors, that is the inspiration of el Jimador tequila. Nice
tribute, right?
One hundred percent of el Jimador tequila is authentically Mexican, from its heritage to
its proprietary processes to the skills required by the agave farmers, the Jimadors, to
cultivate and craft it.
To hear this story told by one of the Jimadors is to be taken on a journey into the heart
of the bottle and on into the good stuff, the tequila, and how it came to be.
Because this story is so loaded with cool imagery and magic, we created a visual
language as real as el Jimador himself.
So we asked Guadalajaran artist Claudio Limon to create a symbolic, visual language
with original icons that reflect the authenticity of the true taste of el Jimador tequila -
from the rich cultural history of Amatitán, México where it originated, to the proprietary
process of crafting it, to el Jimador the harvester himself and, of course, the celebration
of drinking and enjoying it.
What Claudio created was a tapestry of icons rich with the mystique of el Jimador.
When you stare at it, the story unfolds right in front of you. And every time you look at
it, you can pick out new pieces of the story, from the agave plants to the Jimadors to
the trumpets and palomas, and on and on. We were blown away by it. So much so
that we had it scanned, laser-etched into wood, painted and then photographed with
a bottle of el Jimador resting on it to use in our advertising.
Sure, it was a lot of work, but hard work is what goes into crafting every bottle of el
Jimador, so it fits. And we can't honestly say we didn't enjoy a little el Jimador while we
did it, either. Jaja (that's Spanish for laughing, btw).
The end product is as visually impressive as el Jimador is satisfying. Plus it makes for
cool billboards and posters. We also used this iconic language to make a TV commercial
(To see it, click the link under the picture to the left). We recommend you make the
experience 100% authentic by checking it out over an el Jimador cocktail.
Añejo, which means "aged" in Spanish, is El Jimador's richest expression. Crafted from
the finest 100% pure Tequilana Weber blue agave, this refined tequila is aged for 12
months in toasted white oak barrels and emerges with an extraordinary amber color.
But color is just part of the story. El Jimador Añejo also follows the traditional aging
process to deliver plenty of flavor: vanilla and oak, balanced with subtle cues of
cinnamon & caramel. The result is a tequila you truly have to taste to believe.
Traditionally El Jimador Añejo is enjoyed straight up or over ice, and sipped so you get
the full-on experience." -El Jimador Website
Info on the Back of the Bottle: n/a
Other Info: The date stamp on this bottle reads Ago 3, 2009.
"Tequila is only as good as the men who make it, the Jimadors. Jimador is the name
given to a master harvester of the agave plants used to make tequila.These proud
workers, whose skills have been passed down for generations, are the heart of el
Jimador Tequila. It is their hard work and their proud dedication to craftsmanship -
knowing precisely the right time when the agave is ready to be harvested - that is the
inspiration. And, it’s to them that every glass of el Jimador Tequila is toasted. Salud!
To know the story of el Jimador tequila, you must go back to the origin of tequila in the
time of the Aztecs. As with any legendary creation, myths about tequila’s true origin
abound. And, while no myth can be proven— that's what makes them myths— they are
entertaining.
One such myth revolves around Mayahuel, the Aztec Goddess of Fertility. It was
claimed that she was the source of the agave. She’s also credited with being the
mother of the Centzontotochin, a group of four hundred divine rabbits. Myths are funny
like that.
According to the story, Mayahuel was the woman who discovered the method of
cutting the agave, collecting the aguamiel (sap, sometimes known as “honeywater”),
and fermenting it. One day, Mayahuel, a farmer's wife, was chasing rabbits out of a
field of agave, which they were eating. As she was doing this, she noticed that one
rabbit didn't run and instead hopped in circles around her. Mayahuel got the idea to
chop up the agave hearts and collect some of the aguamiel in a jar and let it sit in her
house to ferment and later become a variation on tequila. Because of this discovery,
Mayahuel was made the goddess of the maguey and is depicted by the Aztecs sitting
in the middle of a maguey plant, often with a rabbit nearby.
Another legend says the Aztecs discovered the fermented sap of the agave plant after
lightning struck an agave field. The plants burned and out of their hearts flowed an
aromatic, fermented nectar, a “gift from the gods,” which is believed to be the
precursor to modern day tequila.
It doesn’t matter which mythical tale you believe, or if you believe any of them. What
does matter is that tequila was created and we can all believe in great tequila.
While many legends exist surrounding the origin of tequila, what isn't left to myth is
that Casa Herradura was created in 1870. Casa Herradura is the original distillery
where el Jimador Tequila is produced in Amatitán, Jalisco, México. The name Herradura
came from Aurelio Lopez Rosales, a young man who grew up working at Hacienda San
Jose del Refugio (which would later become Casa Herradura) where the tequila made
there helped provide for the people. According to locals, one day Aurelio was out
inspecting the agave fields when he saw the glint of gold on the dusty ground in the
distance. When he picked up the gleaming object, he found that it was simply a
horseshoe that had caught the sunlight at the perfect angle. It may not have been
gold, but the horseshoe is a symbol of luck. And Spanish for "horseshoe" is Herradura.
So, as the story goes, the distillery was justly named Casa Herradura.
And thankfully in 1994, Casa Herradura created a tequila inspired by the people who
live and work at the hacienda. That tequila was named el Jimador. Its wide appeal
made it the number one selling tequila in México just five years after the first bottle
was produced.
Production of all el Jimador tequilas begins in the agave fields where the blue Weber
agave plant grows. The soil in the area surrounding the region of Amatitán where this
particular agave plant grows, is unique in that it’s enriched with minerals from the
Tequila Volcano. When the agave has matured enough to be harvested (it takes
approximately 10 years), the skilled workers known as Jimadors slice off the leaves
using coas, special sharp cutting tools, to get to the piñas, or "pineapples," which
weigh an average of 75 lbs (34 kg) but can get up to 250 lbs (113 kg) or more.
The Jimadors bring the piñas in from the fields, chop them up one-by-one and
strategically stack the pieces inside traditional, decades-old ovens made of brick and
stone, each holding 45 tons of agave. The piñas are steamed for 24 hours, then cooled
before being crushed in huge mills to extract the sweet juices.
This rich juice, known as "mosto," is transferred to open-air tanks where natural, air-
borne yeasts from agave plants and citrus trees located on the hacienda, spark the
fermentation process.
After fermentation, the juice is distilled two separate times and rested in white oak
barrels for varying lengths of time, depending on expressions, or types, of tequila.
Mexican government standards define Blanco as being aged no more than 2 months;
Reposado as being aged a minimum of 2 months in oak barrels; and Añejo aged a
minimum of 12 months.
It is this story of real tequila, the history, the dedication to processes and the
craftsmanship required of the Jimadors, that is the inspiration of el Jimador tequila. Nice
tribute, right?
One hundred percent of el Jimador tequila is authentically Mexican, from its heritage to
its proprietary processes to the skills required by the agave farmers, the Jimadors, to
cultivate and craft it.
To hear this story told by one of the Jimadors is to be taken on a journey into the heart
of the bottle and on into the good stuff, the tequila, and how it came to be.
Because this story is so loaded with cool imagery and magic, we created a visual
language as real as el Jimador himself.
So we asked Guadalajaran artist Claudio Limon to create a symbolic, visual language
with original icons that reflect the authenticity of the true taste of el Jimador tequila -
from the rich cultural history of Amatitán, México where it originated, to the proprietary
process of crafting it, to el Jimador the harvester himself and, of course, the celebration
of drinking and enjoying it.
What Claudio created was a tapestry of icons rich with the mystique of el Jimador.
When you stare at it, the story unfolds right in front of you. And every time you look at
it, you can pick out new pieces of the story, from the agave plants to the Jimadors to
the trumpets and palomas, and on and on. We were blown away by it. So much so
that we had it scanned, laser-etched into wood, painted and then photographed with
a bottle of el Jimador resting on it to use in our advertising.
Sure, it was a lot of work, but hard work is what goes into crafting every bottle of el
Jimador, so it fits. And we can't honestly say we didn't enjoy a little el Jimador while we
did it, either. Jaja (that's Spanish for laughing, btw).
The end product is as visually impressive as el Jimador is satisfying. Plus it makes for
cool billboards and posters. We also used this iconic language to make a TV commercial
(To see it, click the link under the picture to the left). We recommend you make the
experience 100% authentic by checking it out over an el Jimador cocktail.
Añejo, which means "aged" in Spanish, is El Jimador's richest expression. Crafted from
the finest 100% pure Tequilana Weber blue agave, this refined tequila is aged for 12
months in toasted white oak barrels and emerges with an extraordinary amber color.
But color is just part of the story. El Jimador Añejo also follows the traditional aging
process to deliver plenty of flavor: vanilla and oak, balanced with subtle cues of
cinnamon & caramel. The result is a tequila you truly have to taste to believe.
Traditionally El Jimador Añejo is enjoyed straight up or over ice, and sipped so you get
the full-on experience." -El Jimador Website
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