CINCA Brand Profile | Tequila
100% Blue Weber Agave  ·  Highlands (Los Altos), Jalisco  ·  Camarena Family Production

CINCA is made by the fourth-generation Camarena family in the Jalisco Highlands. The Camarenas are one of the more respected names in Mexican tequila, with the craft passed down across multiple generations. They grow agave at altitude, run small batches, and stick to traditional methods.

Highland agave grown at altitude has higher natural sugar and a softer, sweeter character than valley-grown plants. The Camarenas use that to their advantage. Slow cooking, wild-yeast fermentation, and copper-pot distillation. It's the kind of production setup most new brands can't get near.

CINCA was put together by five of Australia's best female professional surfers, including eight-time world champion Stephanie Gilmore. The five of them partnered with the fourth-generation Camarena family in Jalisco to build a tequila with proper craft behind it, not just a label slapped on someone else's juice.

The name reflects that founding group of five. The brand sits in the Highlands of Jalisco, where the Camarenas have been working for generations, and the production approach is traditional from start to finish. Slow-cooked agave, wild yeast fermentation, copper pot distillation, deep well water. It's a small batch operation built around getting the liquid right.

The big one is the production. CINCA is a small batch Highland blanco made with wild yeast fermentation and copper pot distillation. That's a more involved, slower way to make tequila, and it shows up in the glass.

What it brings to the shelf:

• 100% Blue Weber agave from the Highlands of Jalisco
• Made by the fourth-generation Camarena family
• Wild and cultivated native yeast fermentation for added complexity
• Copper pot distillation for a richer, more refined spirit
• Deep well water drawn from 232 metres below the Jalisco highlands
• Bottled at 38% ABV so the agave flavour stays clear without sharp edges
• Founded by five Australian pro surfers, including eight-time world champ Stephanie Gilmore

If you want a clean, well made Highland blanco with a bit of story behind it, CINCA is a solid step up from the usual shelf bottle.

The process is traditional and built around letting the agave speak. No shortcuts, no additives, no dressing it up.

• Agave: 100% Blue Weber, aged 5 to 7 years, grown in the Jalisco Highlands
• Cooking: Slow cooked for 30 hours to break the agave down properly
• Fermentation: Native wild and cultivated yeast strains for added complexity
• Distillation: Double distilled in traditional copper pot stills
• Water: Deep well water drawn from 232 metres beneath the Jalisco highlands
• Production: Small batch and artisan
• Aging: Blanco unaged

Wild yeast and copper pot stills are the two bits that matter most here. Wild yeast adds character that controlled fermentation can't replicate. Copper pots are slower and more hands-on than column stills, but they make for a smoother, more refined finish.