Cincoro Extra Anejo Tequila

Description

40 to 44 months in ex-bourbon barrels in an underground cava. Two agave distillates — one from highland Jalisco, one from lowland Jalisco — blended for a profile with the complexity of a fine Cognac.

Cincoro was founded by a group that includes NBA team owners and was built from the beginning with a serious production philosophy — 100% Weber Blue Agave sourced from private farms in both the highland and lowland regions of Jalisco, slow-cooked, and distilled in separate small batches. The highland agave produces a floral, fruity, and slightly herbal character; the lowland agave contributes earthier, more robust agave notes. Blending the two distillates creates a foundation more complex than either alone.

The Extra Añejo is then aged 40 to 44 months — significantly longer than the minimum three years required for the extra añejo designation — in ex-bourbon barrels stored in an underground cava, where temperature stability slows the maturation and preserves delicate flavors that above-ground aging can sacrifice. The result is a tequila with the aromatic depth of a fine Cognac: toasted oak, dried fruits, raisin, fig, coffee, and dark chocolate, finishing with exceptional length.

Tasting Notes

Appearance: Deep copper with rich amber tones from extended barrel aging.
Aroma: Toasted oak, dried fruits, a hint of cooked agave sweetness underneath.
Palate: Wood, raisin, fig, light coffee, and dark chocolate — the highland and lowland agave character is evident but fully integrated into the oak influence.
Finish: Exceptionally long — the complexity of a fine Cognac, warm and evolving.