Cincoro Anejo is one of four expressions released by Cincoro Tequila. In alcohol (and Tequila) terms, it’s a young company, with less than five years since they even hatched the idea behind the brand. Nonetheless, the company has managed to impress from the very start and that is seen especially well in their Anejo variety.
Cincoro Anejo is aged for 24-28 months in ex-Bourbon barrels that are imported from Kentucky. This aging process is considerably longer than the one year necessary for making Anejo Tequila and it’s one of the reasons that Cincoro’s is such a smooth and complex expression.
The Tequila is an intense amber in color, and gestures aromas of oak, sweet cooked agave, maple, and orange rind on the nose. According to the distillery, the palate is complex with toast oak, cooked agave, and butterscotch mixing with dark chocolate. The finish is elegant, evolving over time and featuring cooked agave, dried fruits, and baking spices.
While Cincoro Anejo is certainly a sipping Tequila, it is also great in cocktails. The distillery recommends giving it a try in a Cincoro Old Fashioned:
- 2½ oz Cincoro Añejo Tequila
- ½ oz Light Agave Nectar
- 3 dashes of Angostura® bitters
- Orange swath and Maraschino cherry for garnish
Pour all ingredients into a mixing glass, stir, and strain directly in a Rocks glass over ice.
Cincoro Tequila was created by five friendly NBA rivals: Jeanie Buss of the Los Angeles Lakers, Wes Edens of the Milwaukee Bucks, Emilia Fazzalaria and Wye Grousbeek of the Boston Celtics, and Michael Jordan of the Charlotte Bobcats (formerly of the Chicago Bulls and Washington Wizards). The group only began discussing the idea of starting their own Tequila brand in July 2016, so to come this far this fast is impressive.
Cincoro Tequila also produces a blanco, a reposado, and an extra anejo.