This remarkably smooth and richly complex aged tequila is meant to be savored, like a fine cognac; cocktails not recommended.
The story of Chinaco Tequila begins with a 1966 hurricane destroying all the plantations in the state of Tamaulipas. When time to replant, growers sought out alternative crops that would be more stable and profitable. Blue agave was selected: the growing demand for it and the area's soil and climate conditions made it ideal.
The blue agave plants used in Chinaco Tequila are mostly grown in the highlands and near the Gulf coast of the northern Mexican state of Tamaulipas. This is rare for tequilas, most of which come from the more common state of Jalisco, southwest of Tamaulipas along the Pacific Coast. In fact, it required four years of lobbying for the area to receive Denomination of Origin status from the Mexican government, and thus be officially allowed to produce tequila. Its terroir makes it richer in flavor and intensity compared to other tequilas.
Chinaco Tequila was the first premium tequila to be introduced to the United States, completely transforming the American tequila drinker's idea of what was possible for this spirit, and introducing tequila to a whole new audience.
"#1 most influential spirits brand of the last 25 years" - Wine & Spirits Magazine
|Rich golden amber, Chinaco Añejo has subtle aromas of pear, wild flowers, vanilla, smoke and baked apple, edged with papaya and mango. The flavors are very rich and complex, with exceptional depth, balance and style, ending in a luscious, spicy, smoky finish.
To make Chinaco tequila, the hearts of ripe agave are slow-roasted at low temperatures, then pressed and shredded in a repurposed sugarcane press, known as a molino. A long, slow fermentation process ensues, relying on the same ambient yeasts which have been used since Chinaco produced its first batch in 1973. Though she recently passed away, distiller and star taster Esther Hernandez oversaw the distillation process for 50 years, devoting her life to hard work, love and professionalism in crafting this tequila of exceptional quality. Chinaco does not add caramel coloring, oak extract, glycerin or sugar to manipulate its tequila. Chinaco Añejo is aged for 30-36 months in casks formerly used to mature Glenlivet single malt scotch (90%) and ex-Bourbon barrels (10%).
The soil in Tamaulipas, which is close to the Gulf of Mexico and high in mineral concentration gives it a distinct flavor. High elevation also contributes to its complexity, imparting a spiciness and herbal quality while maintaining acidity. Chinaco both farms its own agave and sources it from local farmers, with whom they have longstanding relationships.
|Ways to Enjoy
Classic: for sipping neat
Unexpected: Don't tell the purists, but we've heard it's excellent in lieu of bourbon in a Manhattan
750ml & 80 proof
Please drink responsibly.
California Residents: Click here for Proposition 65 warning.