FROM THE HIGHLANDS
MEET THE CAMARENAS
Four years ago, we travelled to the Highlands of Jalisco to meet the family behind CINCA.
What we found was more than a distillery. It was a home, a history, and a way of working passed down through generations. A family largely led by women, where knowledge and craft move seamlessly from the fields through to the distillery.
AT THE HACIENDA
The Camarena family have grown agave in the Highlands for four generations. Blue Weber agave is cultivated in the surrounding fields, left to mature over five to seven years, and harvested only when ready.
We stayed with the family. Shared meals. Sat around the table where stories are passed down just as much as technique. Some of our strongest memories of Mexico live in those moments. Words didn’t always land, but meaning always did.
Maria welcomed us like family from the very first day. The matriarch of the Camarena family, and one of three generations of Marias, she carries the history, the humour and the heart of the distillery. Time with her shaped how we think about CINCA today, far beyond the liquid.
FROM FIELD TO DISTILLERY
Production at the Camarena family hacienda reflects generations of knowledge carried forward each day.
Agave is slow-cooked for over 30 hours, then rested before fermentation begins. Over the next four to seven days, a blend of wild and cultivated yeasts transforms the agave, building depth, character and a true sense of place.
It is then double distilled. First in stainless steel for purity, then in copper for depth and balance. A process that brings clarity without losing complexity.
Water is drawn from 232 metres underground in the Highlands. Naturally filtered through volcanic rock, rich in minerals and protected from external contaminants. Pure, consistent, and deeply connected to the land.
Nothing rushed. Nothing added. Nothing to hide.
DEVELOPED TOGETHER
We spent over two and a half years developing CINCA’s flavour profile alongside the Camarena family.
Many visits. Many tastings. Time spent learning inside the distillery and around the family table. Refining, adjusting, building something together. Slowly.
The result is not just a product, but a reflection of place. The Highlands. The family. The process.
WHY IT’S DIFFERENT
Highland-grown agave brings a softer, more floral profile. Slow cooking develops natural sweetness and depth. Fermentation introduces layered complexity. Distillation refines without stripping character.
No additives are used at any stage. Nothing added. Nothing hidden.
In a category where many large brands prioritise speed, consistency and scale, CINCA is built differently. More considered than mass premium, more grounded than celebrity-led brands, and shaped by process rather than perception.
Even within our Coco expression, the same thinking applies. Infused with real organic coconut, not artificial flavouring. Built to complement the tequila, not mask it.
Every detail matters.
The altitude. The soil. The water. The time.
FROM THE HIGHLANDS TO YOUR HANDS
Meeting the Camarena family shaped CINCA far beyond the bottle. It built a partnership grounded in trust, respect and shared values.
CINCA is proudly made in partnership with a fourth-generation family distillery in the Highlands of Jalisco, where knowledge, tradition and craft have been passed down through generations.
From the Highlands to your hands.