Chamucos Extra Añejo

Chamucos is one of those tequila brands that deserves more attention.

Founded by Mexican filmmaker Antonio Urrutia and glass artist César Hernández, Chamucos launched in 1994 after the pair partnered with U.S. importer Mark Howard, who today owns and operates the brand.

After producing tequila at several different distilleries over the years, Chamucos is now part owner of the distillery operating under NOM 1586.

Production begins with organic Highland Blue Weber agave, traditionally cooked in masonry brick ovens, naturally fermented in open tanks, and double-distilled in stainless steel pot stills.

This extra añejo blends tequilas aged three, four, and five years in virgin white oak and French oak barrels. Bottled at 44.4% ABV (88.8 proof), it has a higher strength that helps preserve the agave character beneath the barrel influence.

On the nose, vanilla, toasted oak, butterscotch, cinnamon, apricot, and plum surround subtle cooked agave.

On the palate, a rich, mouth-coating texture delivers toffee, vanilla, dark plum, raspberry, raisins, figs, and deep oak notes.

The lingering finish brings toasted oak, butterscotch, dark chocolate, cinnamon, and a touch of cooked agave.

This is a beautifully complex extra añejo that leans toward bourbon and cognac characteristics. Personally, I’d prefer more agave presence, but the higher proof helps maintain its tequila identity. It’s pricey, but an excellent special-occasion pour and a fantastic introduction for whiskey enthusiasts exploring premium tequila.

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