El Jimador Reposado Tequila Neue Ausstattung 2026

Volume: 0.7 litres | Alcohol content: 38% | Chill filtration: Yes | Colouring: No

Special Features:

Brief maturation in American white oak adds vanilla, subtle caramel sweetness and spice to the agave character of el Jimador Reposado. It is made exclusively from hand-harvested blue Weber agave. After double distillation, the tequila rests for two months in charred oak casks. This bottling contains 0.7 litres at 38% alcohol.

The bottle design introduced in 2026 leaves the recipe unchanged. A hammered glass texture on the upper section and a textured off-white label give it a different appearance. Embossed details reading “Hecho en México” and “Estate Bottled”, together with the CH monogram of Casa Herradura, emphasise its origins. Agave patterns on the label and screw cap echo the raw material. The expression name also appears on the bottle neck.

Tasting Notes:

• Nose: On the nose, blue agave meets creamy caramel. Delicate oak notes and a hint of cinnamon complete the aroma.
• Palate: The tequila feels soft and balanced on the palate. Agave and vanilla combine with lively notes of cherries and strawberries.
• Finish: The finish is smooth. Oak lingers for a long time, accompanied by a delicate vanilla note.

Distillery/Bottler:

el Jimador is produced at Casa Herradura in Amatitán, in the Mexican state of Jalisco. The brand was launched in 1994 with the aim of making tequila made from 100% agave accessible to a wide audience. Its name honours the Jimadores, who harvest mature agaves by hand. Using a tool called a Coa, they remove the leaves to expose the agave heart, from which the sugar-rich juices are extracted.

The production process includes fermentation in open tanks, where natural yeasts ferment the agave juice. The tequila is then distilled twice. While the unaged Silver expression does not undergo cask maturation, the brand uses American white oak casks for its aged tequilas. In the Reposado, their influence complements the agave without requiring a long maturation period.

Facts: