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  • Celebrating A Los Jimadores

Behind the aromas and flavors lies the story of the true heroes of agave distilled spirits. As the first curator to embrace agave, los jimadores are the foundation of the farm-to-bottle process. Being skilled cultivators in the art, and with coa* in hand, jimadores harvest the agaves for tequila production. But there is much more to them than meets the average consumer's eye. In addition to their technique,  jimadores draw from a knowledge that is exclusively gathered through generations of practice. Handling the coa and adjusting the harvest of the plant based off of the weather conditions that it endured is crucial methodology in ensuring quality tequila production. Despite the importance of the work of these men, the hard labor is not sufficiently rewarded. Many have no choice but to work other jobs after their long hours in the agave fields in order to meet basic family needs. As a result of these conditions, many generations of knowledge are at risk. For many jimadores, especially the younger generation, the task is simply not rewarding. Much of the younger generation is struggling find the pride that should accompany this work because of the economic situation. Creating cultural awareness and taking action is not only vital to the future of agave spirits, but also to the family and lives of the maestro Jimador.

Tequila is unique in that the human aspect of terroir is so immense. Generations of knowledge and expertise are present in every bottle. For example, a large part of tequilas elaborate and sweet flavors can be credited to the technique in which a Jimador cuts a piña. The pencas, or leaves of the agave can be cut into 3 different lengths, Jima Razurada, Jima Normal and Jima Larga, affecting the amounts of bitterness in the Piña and balancing the overall sweetness of the juice. The skillset required for this is not easily achieved and the task requires a good deal of physical strength and practice.

Joaquin Meza, bartender and restaurant owner of El Rancho Grande in Providence Rhode Island, reflects on his journey to the agave fields in Arenal,“ I think its really remarkable what they do, it’s something machines can’t do. It takes human expertise and it’s a super heavy job, you need strength. But beyond that I feel like it’s about skill level. I butchered a couple piñas just hacking at them. It takes them a minute per plant, just steady, nice work. It’s more so expertise.”

This is craftsmanship at it’s finest, and it’s often overlooked by the consumer. A sense of pride lives in every aroma and flavor of each bottle and we believe that should be felt by every consumer.

The celebration of los jimadores is essential to our mission at Siembra Spirits. We believe that our consumers, along with every tequila enthusiast should know of the generations of expertise and hard work that were used to craft the expressive spirit.

 

Coa*- sharp tool that a jimador uses to cut the agave

 

Siembra Spirits – The Future of Tradition® begins here

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