Skip to Content

What is a tequila farmer called?

A tequila farmer is typically referred to as a jimador. The jimador is an essential part of the process of producing tequila, and a skilled jimador is highly valued. As the person responsible for tending the agave fields and harvesting the agave hearts (a process called jima), the jimador is a key component in making sure the tequila is of the highest quality.

The jimador must be well-versed in many areas, including plant care, harvesting, trimming, and sugar content measurement. They also work closely with distillers, ensuring the agave is prepared correctly for the distillation process.

As agave is such a valuable commodity, the job of jimador holds great responsibility and favor.

What are the people who make tequila called?

The people who make tequila are known as tequileros, or “tequila makers”. Tequileros are traditionally from the Mexican state of Jalisco and are highly skilled craftsmen who know the region’s official rules and regulations for producing tequila.

The skill set these tequileros have is vast, as they must properly take care of the land, harvest the agave plant, cook it in stone ovens, press it to extract the juice, ferment the must to alcohol, and age it to create tequila.

They must also ensure that the product meets the standards of Mexico’s Consejo Regulador del Tequila, which makes sure that all tequilas produced follow the regulations set forth in Mexico’s Appellation of Origin.

These tequileros have perfected the art of tequila making and are sure to keep the traditions and regulations alive throughout their lifetimes.

What do you call a tequila distillery?

A tequila distillery is typically referred to as a “tequilera. ” Tequila, a type of mezcal, is made at a tequilera from the hearts of agave plants. The agave is crushed and extracted of its juice, which is called “mosto,” and then fermented with water and yeast.

After it is distilled, it is aged in barrels or tanks, depending on which type of tequila it will become. Tequileras are popular in Mexico, with most being family owned and operated. The most well-known tequila distilleries are located in the tequila-producing regions of Jalisco, Guanajuato, Michoacán, Nayarit and Tamaulipas.

The most famous tequilera is Jose Cuervo, which has been producing tequila since 1795.

What is tequila called when not made in Mexico?

Tequila that is not made in Mexico is called “mescal”. Mescal is derived from the Nahuatl word “mezcalli” which translates to “cooked maguey”. It is a type of distilled alcoholic beverage made from the sap of certain agave plants, mainly the Agave angustifolia (also known as the blue agave plant, or maguey).

Many people consider mescal to be an authentic, quality drink – similar to tequila, but with its own unique flavor. There are two types of mescal: congac and tequila. Congac is the most popular kind, made from the fermented and distilled agave hearts, while tequila is made from various agave-based distilled products.

Mescal can be found throughout Mexico, but it is rarely available in the rest of the world. Its production typically takes place in small, independently owned stills in the countryside of Mexico. The flavors of mescal range from sweet and lightly fruity to smoky and herbal.

Like tequila, mescal can be enjoyed neat, on the rocks, or as part of a cocktail. It is also often served with a side of orange slices and small, salted worms. While mescal is not as widely available as tequila, its unique flavor is becoming more popular among discerning drinkers.

How do they harvest agave?

Agave harvesting, which is also known as jimadoring, is a highly specialized process that requires both skill and precision. The harvesting process begins with an experienced jimador selecting an agave plant that is seven to nine years old.

Traditionally, the jimador uses a special tool with a long handle, called a coa, to cut the base of the agave’s core, called the piña. The piña is then carefully cut into several large pieces and removed from the field.

After the piñas are removed, they are washed, chopped and mashed. The mashed product is then cooked before being fermented and distilled. The process can take anywhere from seven days to two weeks, depending on the type of agave being used.

When the process is finished, the end product is a sweet, high-proof beverage known as tequila.

How is agave grown and harvested?

Agave is a notably hardy cactus-like plant grown mainly in the desert regions of Mexico and southwestern United States. It is used for a range of products, including tequila, mezcal and agave syrup.

Agave has a long lifespan, with some species living up to 30 years before they are ready to be harvested. Depending on the species, they are start to form hearts (or piñas in Spanish) of different sizes.

Traditional agave farmers, known as jimadores, have been cultivating agave since the time of the Aztecs, who valued these plants highly.

Agave is grown in small, fenced-in plots and grows in circular mounds or hills. The farmers water, trim and cut weeds around the base of the plant to enable circulatory flow of air and water. When the plant reaches maturity and is ready for harvesting, the jimador uses a long, curved steel knife to trim off the leaves from the base of the agave heart.

The jimador then removes the root and breaks it into smaller, top-shaped pieces before loading the piñas onto a dome-shaped truck. The piñas are then taken for further processing for use in tequila, mezcal or agave syrup production.

What do they cut agave with?

Agave is typically cut with a machete or billhook, which is a type of hook-shaped axe. The task of cutting agave involves skill and precision as the machete or billhook is used to slice through the skin and leaves of the plant.

Other tools such as saws and chisels can be used for larger agave plants. The purpose of cutting agave is to gather the main component of agave, its core (also known as the pina) which is a nutrient-rich fruit used to make tequila and mezcal.

After the agave is cut, it is typically cooked, mashed, and then fermented to create these drinks.

Where is El Jimador from?

El Jimador is a tequila brand that is produced by Casa Herradura in the heart of Tequila Valley in the Mexican state of Jalisco. The distillery is located in the historic town of Amatitán, where two centuries ago, Don José Antonio De Cuervo, founder of La Rojeña, the oldest distillery in Mexico, began making tequila in 1795.

El Jimador tequila is made from 100% blue agave and is produced in a traditional manner that honors the Cuervo family’s 200 year tequila-making tradition. It gets its name from the jimadores, the workers who harvest the agave plants, and is now available in more than 35 countries around the world.

Is El Jimador made in Mexico?

Yes, El Jimador is authentically crafted in the highlands of Jalisco, Mexico. It is made by Maestros Tequileros using mature blue agave harvested from the fertile red soil of La Altagracia. The water used is from the pure aquifer of the La Rivera and is filtered through volcanic rock to ensure its natural refreshment.

The company is also a part of Jose Cuervo, which has been making tequila since 1795. El Jimador has been recognized for its distinct and flavorful taste, winning multiple awards including Best of Class at the San Francisco World Spirits Competition.

All in all, El Jimador is a genuine tequila, meticulously crafted with authentic Mexican ingredients, with a distinct taste that speaks of its Mexican heritage.

What does El Jimador mean in English?

El Jimador is Spanish for “the harvester,” and is the name of a brand of tequila produced by Jose Cuervo. It was likely chosen as the brand’s name because it references the important role that agave harvesters (or “jimadores”) played in the production of tequila.

Jimadores traditionally harvest the agave plant, a key ingredient in the production of tequila, and are responsible for hand-selecting only the best agave for tequila production. Notably, El Jimador was the first tequila in Mexico to be made entirely with estate grown agave.

Is Jimador a cheap tequila?

Jimador is a widely respected tequila made by familia Camarena, which has been in the tequila industry since 1937. While it may not be classified as a “cheap” tequila, it is a reasonably priced quality tequila.

Jimador Silver typically retails for around $20 – $30 for a 750ml bottle, and Jimador Reposado for about $25 – $35 a bottle. While it is certainly not the most expensive tequila available, it is still quality tequila that can provide a sophisticated flavor and smooth finish.

It is a great choice for mixing purposes and many prefer it for margaritas neat or on the rocks.

Is El Jimador bottom shelf?

No, El Jimador is not considered a bottom shelf tequila. While it does have a relatively affordable price point of about $20 for a standard 750 ml bottle, it is not considered a budget or bottom shelf tequila.

El Jimador is produced by the Sauza Tequila Distillery, which is a subsidiary of Beam Suntory and produces a variety of mid to upper shelf tequila options. El Jimador is a produced with 100% Blue Agave, with an 80 proof and is typically served neat or in a variety of long drinks and cocktails.

It has received a number of awards, including the San Francisco World Spirits Best of Class 2018, earning a 94/100 rating by the Beverage Testing Institute and being named the “Ultimate Spirits Challenge” Silver Medal winner in 2019.

Is new mix only sold in Mexico?

No; new mix is available in stores and online throughout the United States. It was originally released in Mexico before expanding to other countries, including the US. The brand has grown in the US over the years and its products can be found in major retailers like Walmart, Target, and CVS.

Additionally, new mix is available for purchase via their website and on Amazon. The flavor profile features a combination of sweet and savory elements, such as blueberries, caramel, and vanilla. The product also offers a nutritious boost of energy with its blend of natural ingredients such as green tea extract, guarana seed extract, and coenzyme Q10.

Is 1800 or Jimador better?

It really depends on what preference you have. Both 1800 and Jimador are quality tequila brands, but they each offer different qualities. 1800 is typically smoother, with a less intense flavor than Jimador, which is slightly spicier and more robust.

Depending on your flavor preferences, either of these may be the better choice. 1800 offers some unique infusions, such as peach and cucumber, which offer more variety, while Jimador’s range of expressions allow you to explore different layers of tequila in one bottle.

Ultimately, the best brand for you will depend on your individual taste preferences.

What is tequila if not 100% agave?

Tequila that is not 100% agave is made up of other sugars or starches, such as corn or cane sugar, which has been added to the agave sugar. These mixtures are known as mixto tequilas, which can consist of as little as 51% of agave sugars, with the other 49% being other sugars.

The agave sugars are essential for the flavor of tequila, however, mixto tequilas may have more of a “burn” than 100% agave tequilas. In some cases, mixto tequilas may contain additives like glycerin, which is used as an agent to smooth out or mask the flavors.

Mixto tequila is typically less expensive than 100% agave tequilas and is most commonly used in blended cocktails or, occasionally, as a cheap alternative to 100% agave tequilas.