Description
About Cincoro Extra Añejo Tequila
The agave is harvested after a minimum of six years, ensuring the highest sugar levels required to make a high-quality tequila.
Artisanally distilled in small batches, Cincoro tequilas are slow-cooked for 35 hours using a 35-year-old traditional clay oven, crushed with a traditional stone mill, and fermented with proprietary yeast.
After distillation, this tequila is aged in ex-American whiskey barrels at the distillery for 40-44 months, in an underground cellar for added flavor and complexity.
Aged far longer than required for Extra Añejo tequilas, Cincoro Extra Añejo is deep copper in color from the additional time in the barrel, cooked agave, with toasted oak and dried fruits on the nose. Elegant on the palate with notes of wood, raisin, fig, light coffee, dark chocolate.
An exceptionally long finish, with the complexity of a fine Cognac. Sip neat. Bottled in a contemporary five facet bottle (like an agave leaf) with a “Crown” stopper. This exceptional Extra Añejo earned a Double Gold Medal at the 2019 SIP Awards.
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