CINCA Tequila Blanco

Overview

CINCA Blanco is a small-batch Highland tequila made by the fourth-generation Camarena family in Jalisco, one of the most respected tequila-making lineages in Mexico. The agave is slow-cooked for 30 hours, fermented with both wild and cultivated native yeast strains, and double-distilled in traditional copper pot stills. The water used in production is drawn from 232 metres below the Jalisco highlands. All of that adds up to a blanco with real craft behind it.

The result is clean, fresh, and distinctly Highland in character. Bright agave, subtle sweetness, and none of the harshness you get from blancos that don't put the work in. Easy to drink, easy to mix with, and a genuinely solid bottle.

The Distillery

CINCA is produced by the Camarena family , fourth-generation tequileros from the Jalisco Highlands whose craft runs deep. The family has been making tequila across multiple generations and is well regarded in the industry for traditional methods and quality agave sourcing. Their involvement gives CINCA a production foundation that most new brands simply don't have access to.

Highland agave grown at altitude produces higher natural sugar content and a naturally sweeter, more delicate character than valley-grown plants. Combined with wild yeast fermentation and copper pot distillation, it's a production approach that lets the agave speak clearly. No shortcuts, no corners cut.

Why We Recommend It

At Tequila Brothers, we recommend CINCA Blanco for customers who want:

• A small-batch Highland blanco with genuine craft behind it
• Wild yeast fermentation and copper pot distillation — proper traditional production
• Deep well water and slow-cooked agave for a cleaner, more refined result
• A smooth, approachable blanco that works neat or in cocktails

It's also backed by a story worth knowing. CINCA was founded by five of Australia's best female professional surfers, including eight-time world champion Stephanie Gilmore, who partnered with the Camarena family to build something proper, not just a label. The liquid backs it up.

Production & Craftsmanship

The combination of wild yeast fermentation and copper pot distillation is what sets CINCA apart at the production level. Wild yeast adds complexity and character that controlled fermentation alone can't replicate. Copper pot stills are slower and more labour-intensive than column stills, but they produce a richer, more refined spirit. At 38% ABV, the blanco is also bottled at a proof that lets the agave flavour come through clearly without any sharp edges.

Tasting Notes

What Makes This Tequila Special

How to Enjoy

Smooth enough to sip neat or over ice and well-suited to a clean Margarita or Paloma. The wild yeast fermentation adds enough complexity to make it worth drinking straight, but the balance and ABV mean it also plays well in cocktails without overpowering everything else in the glass.

Product Details