Cimarrón Tequila from Atotonilco, Jalisco is distilled from hillside agave grown at 4,620′ elevation, where plant sugars reach an average of 24-26° Brix. A low-pressure, slow agave roast creates Cimarrón's bright, forward flavor, and fermentation is entirely natural using winemakers' yeast.

This makes a fantastic Paloma, Margarita and El Pepino (a refreshing riff on the Margarita with muddled cucumber and jalapeño), and the price is right too!