The aroma is interesting and somewhat different from a typical oak-and-vanilla añejo. Maple, coconut, and pineapple create a distinctly tropical impression, with coconut coming through the strongest. There is also some oak and general wood character underneath, though none of the aromas are especially intense. The result is pleasant and layered, but more unusual than bold.
The flavor shifts away from the tropical notes and becomes much richer and sweeter. Caramel is the dominant flavor, followed by maple and then oak. The oak is present, but it plays more of a supporting role than I would expect from an añejo aged this long. The overall impression is sweet, rich, and smooth, with the caramel doing most of the work.
The finish carries forward the sweetness, with caramel and oak lingering together. A small amount of chocolate appears underneath, along with a faint return of pineapple. That gives the finish a little more complexity than the initial taste, though caramel remains the defining note. There is also a lingering sweetness that feels slightly more pronounced than I would normally expect from the barrel alone.
Cincoro Añejo is a sweet, rich tequila with an unusual mix of tropical fruit, coconut, maple, caramel, oak, and a hint of chocolate. Its 20 months in Tennessee whiskey barrels give it plenty of barrel character, but this is not an especially dry or oak-forward añejo. Instead, it leans heavily toward caramel and sweetness. That makes it an interesting option for someone who prefers sweeter tequilas, particularly those who enjoy richer dessert-like flavors. For me, though, the sweetness comes across a little more prominently than I prefer, and there is a slight artificial quality to it. The other factor is price. Cincoro sits toward the more expensive end of the category, and while the flavor profile is distinctive, it would not be one of my first choices at that price.