Cincoro Anejo gains its remarkable aromas and taste from a very unique aging regimen. The barrels are imported from Kentucky, and were first used to age Bourbon. By aging Cincoro Blanco in these barrels, Cincoro highlights the smoothness of the Blanco, complimented by wood notes from aging 24-28 months in an underground cellar, considerably longer than the minimum 1 year required for Anejo. Subtle notes of toasted oak and maple on the nose, followed by sweet cooked agave, light butterscotch and baking spices on the palate. Remarkably long, elegant finish with lingering notes of dark chocolate.