Create a naturally rich and delicious tequila that was ultra smooth with a long luxurious finish.
One Exceptional Tequila
Cincoro Tequila captures the essence of both terroirs, uniquely using 100% Weber blue agave harvested from the Highland and Lowland appellations of Jalisco, Mexico.
Combining Highland and Lowland Terroir
Cincoro agave is hand selected from private farms in the San Miguel el Alto region in the highlands, and the El Arenal region in the lowlands. The combination of agave grown at each of these farms provides the foundation of the Cincoro signature house style tequila.
The lowlands of Jalisco are due west of Guadalajara and surround the town of Tequila. This region is warmer, with darker more alluvial soil, created from a high concentration of volcanic rock. Lowland terroir is higher in minerals, allowing the agave to acquire earthy, more vegetal aromas and flavors.
The highlands of Jalisco are renown for having the best growing conditions for Weber blue agave. Increased rainfall, cooler days and night-time temperatures, and bright red soil comprised of a clay and silt mixture all characterize highland terroir. Agave that grows in this region acquire sweeter, more floral aromas and flavors.
Hand Selected Agave
Cincoro agave are harvested after a minimum of 6 years, ensuring the highest sugar levels required to make exceptional tequila.
Small Batch Production
Cincoro Tequilas are artisanally made in small batches at each step of the production process with the highest attention to detail. This includes slow cooking, traditional roller mill extraction, fermentation with proprietary yeast, and aging in underground cellars for added flavor and complexity.
Small Batch Production
Slow Cooking Process
A 35 year old traditional clay oven perfectly cooks the highland and lowland agave separately, adding flavor complexity to the tequilas.
The cooked agave is shredded in preparation for extracting the agave juice. A roller mill, acting like a conveyor belt, moves the shredded agave through a series of rollers that presses the fibers, extracting the juice into a vessel below the roller mill. Water from the deep well washes over the shredded fiber as it is pressed, ensuring all the sugars are removed. The spent fiber is then sent along for recycling.
Fermentation takes 72 hours with a proprietary strain of yeast that adds additional flavor richness to Cincoro Blanco, the base tequila for all Cincoro expressions.
The water in the Tequila valley (lowlands), descends from the local mountains, filtering through layers of volcanic rock. This removes impurities, creating an aquifer of water with perfect mineral balance and PH. The distillery pulls water from this local well below Tequila town.
Both the highland and lowland agave distillates are distilled separately and distilled two times. The double distillation removes unwanted heads and tails, resulting in an incredibly balanced and smooth Blanco rich in flavor and aroma with a long finish, the hallmark of a high quality spirit.
Aging and Blending
The highland and lowland tequilas are artfully blended into a single exceptional blend. This is the heart of the Cincoro Blanco house style. The Cincoro aged expressions are then placed in an underground cellar for a slow aging regimen using American whiskey barrels giving the unique flavor profiles greater complexity with an ultra smooth finish.
Designed to reflect Cincoro’s sleek, contemporary, and unique tequila, the bottle evolved into a glass agave leaf sculpture reflecting the five owners with its five facet form. The “Crown” stopper inverts the bottle shape and at the base a 23 degree angle punt shows the Cincoro Fire Agave icon.
Innovation challenged the production glass molding processes with breakthroughs providing the unique curved posture. The gold Share Truth neck ring wraps around to reveal Five Gold; Cincoro name translated.