Description | Cincoro - Anejo TequilaOur 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.
- Aromas of cinnamon-spiced cedar leads to a coating of melted toffee butter.
- A layer of toasted coconut and baked pineapple leave a trace of flavor and perfume behind.
- The agave is unmasked, despite the oak aging, still remaining fresh, clean, and zesty.
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