Chinaco Negro Tequila Extra Anejo

Chinaco Tequila Negro Extra Anejo undergoes a meticulous aging process of five to six years in oak barrels. Each bottle is a singular cask selection, distinguished by a unique lot and bottle number. Chinaco adheres to its time-honored production method, which has remained unchanged since its inception. Ripe agave hearts are carefully roasted in an autoclave at low temperatures for 12 hours before being pressed and shredded in an antique molino. Fermentation takes place in steel tanks using Chinaco's signature natural yeast, with the aguamiel fermenting for 72 hours. Distillation occurs in two copper-lined alembic stills. Notably, no caramel coloring, oak extract, glycerin, or sugar is added at any stage of production.