El Jimador Tequila is owned by Brown-Froman. The Brand is produced thirty miles from Guadalajara, in the state of Jalisco, in the town of Amatitan, at Brown – Forman Tequila Distillery Mexico, S. de R.L. de C.V. which is also referred to as Hacienda Herradura. The Hacienda also produces the more premium Herradura brand as well as Suave 35 and Antiguo. The Jimador tequila is named to pay homage to the jimadors who harvest agave. After it is harvested, the agave is cooked in clay ovens. The juice is extracted after cooking using steel bladed shredders after which it is distilled on old copper pot stills.
Because Hacienda Herradura is located in the Central Lowlands of Jalisco rather than in the Highlands we can expect a more earthy style of tequila than which would be produced in the Highlands where the agave tends to produce a spirit with higher citrus notes and a sharper squeal of peppery spice.
El Jimador Reposado is barrel rested for two months before being bottled between 35 % and 40 % alcohol by volume depending upon the market the spirit is intended for. My sample bottle produced for the Canadian Market (and the USA Market) was bottled at 40 % abv..
Here is a link to my full review:
Review: El Jimador Reposado Tequila
Please enjoy the review which concludes with a few of my recommended servings, Chimo!
The 1800 Tequila brand is owned by the Beckmann Family, who also own the Jose Cuervo brand. And indeed, according to the nom identifier upon the bottle (Nom 1122 CRT) the brand is produced at the same facility, the Casa Cuervo, S.A. de C.V. which is located in the central lowland tequila region of Jalisco Mexico. 
El Jimador Tequila is owned by Brown-Froman. The Brand is produced thirty miles from Guadalajara, in the state of Jalisco, in the town of Amatitan, at Brown – Forman Tequila Distillery Mexico, S. de R.L. de C.V. which is also referred to as Hacienda Herradura. The Hacienda also produces the more premium Herradura brand as well as Suave 35 and Antiguo. The Jimador tequila is named to pay homage to the jimadors who harvest agave. After it is harvested, the agave is cooked in clay ovens. The juice is extracted after cooking using steel bladed shredders after which it is distilled on old copper pot stills.
Leyenda del Milagro Reposado Tequila is produced from estate-grown 100% Blue Weber Agave harvested from the highlands of Jalisco. As a highland tequila,we can expect the Milagro Tequila to exhibit strong fruity citrus notes and to have a little hot pepper in the delivery and in the finish. (This is as opposed to lowland tequila which has stronger earthier flavours of agave and less hot pepper.)
Montelobos Mezcal Joven is an artisanal mezcal made in Santiago Matatlán Oaxaca. The mezcal is crafted by Montelobos agave expert Iván Saldaña according to his vision and passion for agave and with respect for traditional production methods. Montelobos which means mountain of wolves is an unaged mezcal produced from 100 % organic Highland Espadin agave (sourced in Santiago Matalán Oaxaca). Espadin is a different variety in the agave family than what is used to make tequila (which uses the Blue Webber variety). This agave is prepared in the traditional way which includes fire pit roasting for 5 to 7 days, followed by crushing the roasted agave by a mule drawn stone tohona wheel, after which the released juice is allowed to ferment naturally. Then the distilled agave juice is distilled in small wood fire copper pots.
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