Cincoro Tequila
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Cincoro Tequila
Cincoro Tequila
Cincoro Tequila is a relatively new player in the spirits industry, having been founded in 2019 by a group of five NBA team owners. However, despite its young age, this tequila brand has already made a name for itself in the world of luxury spirits.
Cincoro Tequila is produced in the highlands of Jalisco, Mexico, in the region of Arandas. This region is known for its ideal climate and soil conditions for growing blue Weber agave, the main ingredient in tequila. The agave used in Cincoro Tequila is sourced exclusively from the family-owned and operated estates of the co-founders, ensuring the highest quality and consistency in their product.
The name "Cincoro" is a combination of the Spanish word "cinco," meaning five, and the Italian word "oro," meaning gold. This name pays homage to the five team owners who came together to create this premium tequila brand, as well as the golden color and smooth taste of their tequila.
Cincoro Tequila offers four different expressions: Blanco, Reposado, Añejo, and Extra Añejo. Each expression is crafted using a unique blend of agave, resulting in distinct flavor profiles and characteristics. The Blanco is crisp and smooth, with notes of citrus and vanilla. The Reposado is aged for eight to ten months in American oak barrels, imparting a subtle oakiness and a touch of sweetness. The Añejo is aged for 24 to 28 months, creating a rich and complex flavor with notes of caramel and spice. And finally, the Extra Añejo is aged for 40 to 44 months, resulting in a smooth and velvety tequila with flavors of dark chocolate and dried fruits.
Cincoro Tequila has received numerous accolades and awards since its launch, including a gold medal at the 2020 San Francisco World Spirits Competition. It has also been praised for its sleek
Cincoro Tequila
Cincoro Tequila is a spirits brand based in Mexico, founded by a group of NBA team owners. The tequila is produced in the Jalisco highlands using blue Weber agave, with the distillery sourcing agave from both the highlands (Los Altos) and lowlands regions, which is relatively uncommon and gives the liquid a layered character that reflects both growing environments.
The range follows the standard tequila aging classifications. The Reposado is aged in American whiskey barrels for a period that falls within the reposado requirement of two to twelve months, developing vanilla and caramel notes while retaining agave character. The Añejo undergoes extended barrel aging of between one and three years, producing a richer, more complex spirit with deeper oak integration. Both expressions are made from 100% blue Weber agave, qualifying them as 100% agave tequilas rather than mixtos.
Cincoro's approach emphasizes slow cooking of the agave in brick ovens rather than autoclaves, and the use of pot stills alongside column distillation. These production choices are associated with fuller-bodied, more aromatic spirits compared to tequilas made entirely with modern industrial methods.