Chinaco Anejo 750ML

Chinaco Anejo 750ML is a 100% Blue Weber agave tequila aged 30 months, bottled at 40% ABV (80 proof) in a 750ml bottle. Awarded 95 points and a Gold Medal from the International Review of Spirits in 2010, this expression remains one of the most critically respected aejos on the market and carries the rare distinction of being the only tequila produced in the state of Tamaulipas.

Quick Facts: ABV: 40% | Origin: Tamaulipas, Mexico | Aged 30 Months | Distillery: Tequilera La Gonzalea

Production & Heritage

Tequilera La Gonzalea holds a singular position in the tequila world as the sole distillery operating in Tamaulipas, far from the Jalisco heartland where nearly all other tequila is made. The distillery uses copper-lined alembic stills dating to the 1970s and relies on proprietary ambient yeasts that have been cultivated continuously since 1973, lending a house character impossible to replicate elsewhere. Agave hearts are roasted in autoclaves at low temperatures for 12 hours, then pressed in a traditional molino an old sugarcane press before undergoing a 72-hour fermentation. What truly separates the Aejo expression is its aging program: the spirit rests for a full 30 months across a combination of 35-year-old French and English white oak scotch barrels alongside American bourbon barrels, a triple-barrel approach uncommon in the category.

Tasting Notes

Aroma: The nose opens with roasted agave and ripe pear, layered with wild flowers and a thread of woodsmoke. Deeper investigation reveals vanilla bean, baked apple, and a tropical undercurrent of papaya and mango, with faint herbaceous touches suggesting fresh basil.

Taste: The entry is smooth and velvety, immediately delivering roasted agave and dark chocolate across the front palate. At mid-palate, toffee and caramel build alongside substantial oak influence, while baking spices cinnamon, black pepper, a dash of cayenne emerge toward the peak. The overall impression is one of exceptional depth and complexity, with each sip revealing additional layers.

Finish: Long and luscious, with lingering smoke, warm spice, and a gentle sweetness from aged wood tannins. The earthy agave reasserts itself at the very end, grounding the finish and preventing it from tipping too sweet.

How to Drink Chinaco Anejo

This tequila rewards patient sipping neat in a wide-rimmed glass at room temperature; a few drops of water can open the aromatics further without diluting the 40% ABV structure. For cocktail applications, the 30-month barrel character brings unusual depth to spirit-forward drinks. An Aejo Old Fashioned benefits from the existing toffee and spice notes, reducing the need for heavy sweetening. A Tequila Manhattan plays the dark chocolate and oak against sweet vermouth beautifully. And a Chimayo Cocktail tequila with unfiltered apple cider, crme de cassis, and lemon finds a natural partner in the baked apple and fruit-forward aromatics of this expression.

Best For

• Gifting a serious tequila collector who already owns the mainstream labels
• Side-by-side aged tequila tastings comparing barrel influence and terroir
• After-dinner sipping alongside dark chocolate or dessert
• Marking a milestone occasion with a critically acclaimed, distinctive spirit

Frequently Asked Questions

What does Chinaco Anejo taste like? Chinaco Anejo delivers rich roasted agave, dark chocolate, and toffee up front, followed by layers of baking spice cinnamon, black pepper, and cayenne with a long, smoky finish. The 30-month aging in mixed oak barrels contributes substantial wood complexity without overwhelming the core agave character.

How does Chinaco Anejo compare to Don Julio Anejo? Don Julio Anejo is aged for 18 months primarily in American white oak, yielding a lighter, more caramel-forward profile, while Chinaco Anejo rests for 30 months in a combination of French, English, and American oak, producing notably deeper wood influence and more pronounced smokiness. Chinaco also comes from Tamaulipas rather than Jalisco, giving it a distinct terroir that sets its agave character apart.

Is Chinaco Anejo good for sipping neat? Absolutely the velvety texture, layered complexity, and balanced 40% ABV make it an ideal neat-sipping tequila. Its 30-month aging has rounded out any rough edges while preserving clear agave identity.

Where is Chinaco Anejo made? Chinaco Anejo is produced at Tequilera La Gonzalea in the state of Tamaulipas, Mexico, making it the only tequila distillery operating outside the traditional Jalisco-centered production zone. The distillery has operated with its original copper-lined alembic stills and proprietary yeast cultures since the early 1970s.

What foods pair well with Chinaco Anejo? Dark chocolate truffles mirror the tequila’s cocoa and toffee notes. Mole negro, with its complex spice and chocolate layers, creates a natural echo. Grilled lamb chops benefit from the smoky oak character. Aged Manchego or Gouda cheeses complement the caramel and wood tones. Flan or crme brle aligns with the vanilla and baking-spice finish.

What sizes does Chinaco Anejo come in? Chinaco Anejo is primarily available in the standard 750ml bottle.

Is Chinaco Anejo worth the price? Chinaco Anejo positions as a premium aejo, sitting above mass-market options and justified by its 30-month aging, rare Tamaulipas provenance, and strong critical recognition including 95 points from the International Review of Spirits. For drinkers seeking something genuinely different from the Jalisco standard, it represents strong value within its tier.

Why Chinaco Anejo?

No other tequila on the market comes from Tamaulipas, and that geographic isolation translates into a flavor profile that stands apart from the Jalisco mainstream. The 30-month aging program across French, English, and American oak barrels many of them over three decades old imparts a barrel complexity more commonly associated with fine Scotch or Cognac than with tequila. Wine & Spirits Magazine named Chinaco the “No. 1 influential spirit brand of the past 25 years,” a recognition rooted in its role as the first premium tequila imported to the United States and its continued refusal to modernize away from its 1970s-era stills and wild yeast fermentation. For anyone seeking an aejo with genuine provenance, critical credentials, and a taste that cannot be found elsewhere in the category, this is the bottle.