Cincoro Extra Anejo Tequila is a blend of reserve barrels specially select for their individual attributes,
then blend together into a symphony of layer flavors that have the complexities of a fine cognac, while retaining the true agave essence of the spirit.
Cincoro Extra Anejo is aged for 40-44 months in their underground Cava, far longer than require for Extra Anejo tequilas.
Deep copper in color from the additional time in barrel, cook agave, with toast oak and dry fruits on the nose.
Elegant on the palate with notes of wood, raisin, fig, light coffee, dark chocolate. Exceptionally long finish, with lingering notes of cook a grave and cocoa.
Cincoro is created and found by: Michael Jordan, Wyc Grousbeck, Emilia Fazzalari, Jeanie Buss and Wes Edens
Tequila Anejo is age tequila that soaks in an oak barrel for months at a time for the best results the tequila must soak for no less than three months.
During this process, the tequila takes on color of the oak, making it a golden brown.
The flavor of the tequila also becomes less harsh during the aging process,
resulting in smooth tequila with a slight flavor of the oak barrel.
Take a sip of this tequila, and you will see that the difference is very clear!
Anejo Tequila is considere ”old” tequila and the best tequila anejos are age between 18 months and 3 years
while the best 100% agave tequilas are age for up to 4 years.
The barrels used during this aging process cannot be more than 600 liters, and most barrels are in the 200-liter range.
Many tequila producers believe that aging tequila longer than 4 years can ruin the earthy flavor tones.
The best way to enjoy an Anejo is in a snifter to appreciate the aroma of the tequila.
After the ageing process in the wooden barrels, the anejo is removed and
place in stainless steel tanks to reduce the amount of evaporation that can occur in the barrels.
This is an excellent tequila and perfect for drinking it neat or for mixing.
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