Cincoro

The Making Of Cincoro

The Highland plants are fruit-forward in flavor, while the Lowland profile is more earthy. Together, the two combines to produce the distinct complexity of Cincoro’s expressions.

The water used in Cincoro comes from the surrounding mountains and is naturally filtered through the native volcanic soil, giving it the optimal mineral balance.

When the Highland agave plants are picked, the cores are removed, which would impart unwanted bitterness to the final product, and the plants go in the ovens for 35 hours at low temperatures. Cincoro also uses small artisanal autoclaves to cook the Lowland plants, which produce a slightly different taste than the oven. After all the cooking is completed, the two plants are blended.

After the agaves are cooked, the juice is extracted from the plants and goes off to the fermentation tanks where Cincoro’s proprietary strain of yeast is incorporated into the mix and ferments slowly for up to 72 hours.

Cincoro’s tequila is slow aged in an underground barrel room at the distillery, and their aging process is longer than most. The reposado is aged eight to 10 months, añejo is aged over two years, and the extra añejo is aged nearly four years.

Tequila veteran and Master Distiller Augustin Sanchez oversees the entire small-batch operation and is responsible for crafting this smooth yet complex spirit, which is not only an ideal sipper, but also elevates any cocktail to the next level.

A TASTE OF GREATNESS

BLANCO

This unaged blanco is smooth on the palate with light notes of vanilla. Perfect for a neat pour or in a cocktail.

REPOSADO

Aged for nearly a year, the reposado sports a hint of vanilla along with toasted oak and dried fruit flavors. It’s perfect for sipping, or in a luxurious paloma.

ANEJO

The two-plus-year old añejo, with its notes of caramel and butterscotch, is a prime sipper.

EXTRA ANEJO

The extra añejo, nearly four years old, is most certainly meant to be enjoyed neat, and carries similar complexities as a fine Cognac.

The Five Owners

Meet the Dream Team who one night decided to set out on a journey together to produce one of the industry’s finest tequilas.

Their invention became known as Cincoro, which translates to five (cinco) and gold (oro), representing a nod to the group who came together as one to produce the gold standard in tequila.