Distiller Notes
Cincoro Extra Anejo is a very rare tequila produced in limited allocations. Consistent with their younger aged expressions, Extra Anejo is aged in used American bourbon barrels imported from Kentucky for 40-44 months in an underground cellar, far longer than required for Extra Anejo tequilas. Subtle notes of wood, spices and light cooked agave on the nose followed by intense oak, sweet agave, caramel and light vanilla on the palate.
Because of their great complexity, Anejo Tequilas are most often used as a substitute for Brandy or Whiskey in cocktails like the Manhattan or Old Fashioned. Anejo Tequilas must be aged in oak barrels for between one and three years, while Extra Anejo refers to any Tequila aged longer than three years. The prolonged contact with the oak barrel allows the wood to make a much stronger impression on the Tequila by adding toffee, caramel and vanilla to the sweet, spicy agave flavor profile.