Zumbador is produced in the Highlands at El Sabino (NOM 1643) by Roberto Lopez. The brand has built a reputation for delivering quality tequila at an affordable price, proving that a higher price tag doesn’t always mean a better tequila.
Production stays true to traditional methods, using six-year-matured single-estate agave, cooked in masonry ovens, crushed with a tahona and roller mill, and fermented both with and without fibers in a mix of wood and stainless steel tanks.
Nose: Tropical fruit, citrus, cooked agave, light cinnamon, and earthy undertones.
Palate: Cooked agave leads the way, followed by lime, grapefruit, and a touch of salinity. The mouthfeel is rich and full, with an almost creamy texture that coats the palate.
Finish: Long and dry, with lingering notes of cinnamon and agave sweetness.
Winning Double Gold at the 2026 Agavos Awards speaks volumes for a high-proof tequila that retails for under $50. As tequila shelves become increasingly crowded with new brands and innovations, it’s refreshing to see a producer focus on quality, traditional production, and value without cutting corners.
NOM | 1643 |
|---|---|
Agave | Jalisco (Los Altos) |
Cooking | Stone or brick oven |
Extraction | Tahona and roller mill |
Water | Deep well water |
Fermentation | Open-air wood tanks and stainless steel tanks, with and without fibers |
Still | Stainless steel pot with a copper coil and an all-copper pot |
Age | — |
ABV | 54% |
