Cincoro Anejo Tequila 750ML is a luxury 100% blue Weber agave añejo aged 24–28 months, bottled at 40% ABV (80 proof). Named Tequila of the Year at the 2019 New York International Spirits Competition, this expression draws its complexity from a dual-region agave blend and extended maturation in Tennessee whiskey barrels stored in an underground cellar. Quick Facts: ABV: 40% | Origin: Jalisco, Mexico | Aged 24–28 Months | Distillery: Casa Maestri (NOM 1438) Production & Heritage Cincoro Anejo is produced at Casa Maestri (NOM 1438) in Jalisco, Mexico, using 100% Weber blue agave sourced from both the highland and lowland growing regions — a deliberate choice that layers the sweeter, fruitier character of highland agave with the earthier, more herbaceous profile of lowland plants. The agave is slow-cooked for 35 hours in a 35-year-old traditional clay oven, then crushed with a stone mill (tahona-style) and fermented using a proprietary yeast strain. After artisanal small-batch distillation, the liquid matures for 24 to 28 months in Tennessee whiskey barrels housed in Cincoro's underground cellar, where stable temperatures encourage a deeper, more consistent interaction between spirit and wood. Tasting Notes Aroma: Toasted oak and maple lead the nose, followed by warming cinnamon-spiced cedar and dried fruits. Underneath, subtle currents of cooked agave and caramel emerge as the spirit opens. Taste: The entry is rich and coating — melted toffee butter gives way to sweet cooked agave at mid-palate, with baking spices building steadily. Orange rind, fig, and date introduce a concentrated dried-fruit sweetness that counterbalances the oak influence. Butterscotch rounds out the peak, supported by a thread of dark chocolate. Finish: Remarkably long and elegant, with lingering dark chocolate and toasted oak that persist well after the sip. The texture remains smooth and slightly viscous, leaving a subtle maple sweetness on the palate. How to Drink Cincoro Anejo A tequila aged this long rewards neat sipping at room temperature; a few minutes of rest in the glass after pouring allows the dried-fruit and chocolate layers to fully develop. A single large ice cube opens the butterscotch and toffee notes without diluting the body. For cocktails, the extended barrel aging gives Cincoro Anejo backbone in spirit-forward recipes: Tequila Old Fashioned — the dark chocolate and baking spice notes mirror the caramel depth bourbon typically brings to this classic. Añejo Manhattan — fig, date, and toasted oak stand up to sweet vermouth and bitters without losing definition. Oaxacan Old Fashioned (split base with mezcal) — the toffee richness of Cincoro Anejo tempers mezcal's smoke for a layered, complex drink. Best For Gifting a tequila enthusiast who already knows the major brands After-dinner sipping alongside dark chocolate or dessert Side-by-side tastings comparing highland-lowland blends against single-region añejos Anchoring a premium tequila Old Fashioned at a dinner gathering Frequently Asked Questions What does Cincoro Anejo taste like? Cincoro Anejo delivers rich butterscotch, dark chocolate, and baking spices on the palate, supported by toasted oak and dried fruits like fig and date. The finish is notably long, elegant, and chocolate-forward. How does Cincoro Anejo compare to Clase Azul Reposado? Both sit in the luxury tequila tier and emphasize smoothness, but Cincoro Anejo's 24–28 month aging in Tennessee whiskey barrels produces deeper oak, chocolate, and dried-fruit notes than the shorter-aged Clase Azul Reposado. Clase Azul leans more toward vanilla and honey, while Cincoro Anejo delivers heavier baking-spice and toffee character from its extended barrel time. Is Cincoro Anejo good for sipping neat? Yes — the 24–28 month barrel aging and 40% ABV make it approachable and complex enough to drink neat without being overpowering. The layered toffee, spice, and chocolate profile rewards slow, undiluted sipping. Where is Cincoro Anejo made? Cincoro Anejo is produced at the Casa Maestri distillery (NOM 1438) in Jalisco, Mexico, using agave sourced from both the highland and lowland growing regions of Jalisco. What foods pair well with Cincoro Anejo? Dark chocolate truffles complement the cocoa notes directly. Grilled stone fruits like peaches echo the dried-fruit sweetness. Aged hard cheeses such as Manchego match the oak and butterscotch weight. Mole-sauced dishes harmonize with the baking spice and dark chocolate. Crème brûlée mirrors the toffee and caramel character. What sizes does Cincoro Anejo come in? Cincoro Anejo is widely available in the standard 750ML bottle. Is Cincoro Anejo worth the price? Cincoro Anejo positions as an ultra-premium añejo, and its dual-region agave sourcing, 35-hour clay-oven cook, stone-mill crushing, and 24–28 month underground barrel aging reflect a production investment that justifies its place in the luxury tier alongside brands like Clase Azul and Don Julio 1942. Why Cincoro Anejo? The dual-region agave blend is the foundation that separates Cincoro Anejo from most competitors — combining highland sweetness with lowland earthiness creates a more dimensional base spirit before barrel aging even begins. The 35-hour clay-oven cook and stone-mill extraction are traditional methods that many larger producers have abandoned in favor of speed, and the proprietary yeast strain adds a layer of flavor specificity that cannot be replicated by competitors using commercial cultures. Winning Tequila of the Year at the 2019 New York International Spirits Competition validated what the production method promises: a deeply layered añejo with enough structure to sip neat and enough character to anchor serious cocktails. For drinkers exploring beyond mainstream luxury tequilas, Cincoro Anejo represents a production-driven approach where every step — from agave sourcing through underground cellar aging — is designed to maximize complexity rather than volume.
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