Chinaco Negro Extra Anejo Tequila
"Chinaco Negro" Extra Anejo Tequila is a product that comes from a five year aging process, a single batch, and is a Limited Edition product. What we are trying to accomplish, is that the Tequila consumer learns to recognize that the flavor depends on many different factors, which include: the weather in which the agave grew for eight years, the zones in which the blue agave is planted, the room temperature that it was distilled in, as well as the wood it was aged in.
Chinaco Negro's Key Points:
- Ultra Aged, 5 years in oak barrels
- Single Batch, Limited Edition
- Barrels selected by the Master Distiller.
- 7 Different Lots, the smallest with 180 bottles so this one comes from a single barrel, and the largest with 1000 bottles (four barrels)
- Each lot has its own elegant finish and Chinaco aged flavor
- Agave fields, variants in the weather, and the barrels give each lot their own Mysterious finish
- Each bottle numbered and signed by Germán González
Chinaco Negro Tasting Notes:
Lot #12: extremely peppery in the opening nosing; goes more vegetal/raw asparagus-like with aeration; dry yet sour at entry; mildly salty/kippery at midpalate; raw, oaky finish.
Lot #14: smells strongly of agave meat/extremely green/vegetal; turns spicy/peppery aromatically; entry is semisweet, a touch toffee-like; midpalate is spirity, prickly, oily yet sophisticated and focused; concludes with a minerally flourish.
Lot #15: aroma is reluctant at first; distant notes of saddle leather, green pepper, palm oil; intensely vegetal at entry; turns softer, sweeter at midpalate as oaky vanilla kicks in; ends smoky, sweet, tobacco-like.
Lot #17: smells of toffee/caramel and newly tanned leather; aeration brings on a biscuity/cookie batter scent that's more bakery oriented than agave field or distillery; sweet, spirity at entry; delicious core flavor is honeyed agave; closes oaky sweet and honeyed.
Lot #18: nose is peppery upfront; goes creamy/oaky with aeration; rich, toffee-like entry; midpalate’s honeyed/sherried and silky, but prickly; ends up fiery, but sweet.
Lot #70: smells of baked bread, butter; aeration doesn't affect the bouquet; intensely oaky/woody, almost resiny at entry; midpalate off-dry flavors include peanut butter, palm oil, oak; finishes slightly heavy, fatty/oily, and flat after fine in-mouth stages; wood overshadows.
Lot #71: smells of baked pear, fruit pastry; aeration stirs up soft honey/pepper notes; entry is caramel-like, nougaty; midpalate is rich, but not cloying, toffee-like; concludes sweet, but elegant and buttery/creamy.
