Cincoro uniquely and artfully blends lowland and highland tequilas into a single exceptional tequila unlike any other, naturally rich and delicious, complex flavors with a smooth long finish, capturing the essence of both appellations.
Our agaves are sourced from private farms in both the Highlands and Lowlands of Jalisco, Mexico. The different soil qualities of these regions create unique flavor profiles in the agave grown there.
Using our proprietary cooking process, our agaves are first cooked in a traditional clay oven for 35 hours, and then in a small artisanal autoclave for 15 hours.
The combination of two agave appellations and two cooking methods creates the unique Cincoro flavor profile of Cincoro Tequila Anejo.
We distill our tequila in small batches using a proprietary yeast strain and natural spring water.
Using the unique flavor profile of Cincoro Blanco as our core, we age and blend our Reposado, Añejo, and Extra Añejo spirits using time honored methods.
ANEJO IS AGED 28-32 MONTHS
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