Chinaco Anejo Tequila

Chinaco Añejo is a blend of Tamaulipas tequilas aged up to four years — Difford's found it mellow, attractively oily, buttery, and creamy, with clove, cinnamon, and a biscuity nuttiness. Chinaco is the only tequila made in Tamaulipas: after Hurricane Beulah flattened the region in 1965, Guillermo González Díaz Lombardo got his neighbors to plant agave on a Jalisco distiller's promise, the distiller reneged, and González built Tequilera La Gonzaleña himself, fighting until 1977 to get eleven Tamaulipas municipalities into the tequila denomination. He named it for the Chinacos, the landowner-warriors led by his great-grandfather General Manuel González, later President of Mexico; his four sons run it today at NOM 1127, and Chinaco Añejo was the bottle that introduced ultra-premium tequila to the US in 1983. The Añejo is 100% blue Weber agave grown mostly in Tamaulipas — mineral soil near the Gulf, farms up to 5,000 feet — blended from tequilas aged up to four years in oak, bottled at 40% ABV in the artisan decanter. Difford's: mellow, oily, buttery, creamy, clove and cinnamon, biscuity toasty nuttiness, a touch of black olive, and a vanilla and lemon-zest topping. Honest note: four years of oak and the Tamaulipas terroir still shows — black olive under the vanilla — which makes this the añejo for the enthusiast who wants history and place, not the sweet-tooth. Neat, in a snifter, slowly. Tamaulipas, aged — the original.

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