Cimarron - Blanco Tequila (1L)

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This is, by far, the biggest bang for the tequila buck that you can get. It doesn’t get as much attention as some other brands, but maybe not having to spend tons of cash on marketing is one of the ways they are able to keep the cost down.

Adam Stemmler of the East Bay Spice Company introduced us to it one night while we were visiting his bar in Berkeley, California. Just as we were sitting down he slides a glass across the bar to us.

“Try this. I’ll tell you what it is afterward,” he said.

So we did. It was bright, crisp, clean and full of baked agave. It’s wasn’t overly peppery or astringent like most cheap tequilas tend to be. I expected him to say that it was a rare or expensive tequila that he was saving for special occasions — but it wasn’t.

Cimarron Blanco is priced low enough that bars (such as the East Bay Spice Company) can use it in their well, but it’s also perfectly good all by itself, or “neat.”

“Dollar for dollar, it is as good as any spirit in any category on the market today,” said Stemmler.

Coming from a guy like him, that is some high praise.

Cimarron is a tequila made by Enrique Fonseca, who is best known as a maker of some very expensive products including Fuenteseca, Artenom 1146, Don Fulano, and Tres, Cuatro y Cinco. The single-estate agave used in all of these products, including Cimarron, is sourced from his own farm, which is another reason why it remains affordable during the current agave shortage, where the price of agave is near an all-time high. tastetequila.com