Cincoro Anejo shares similar traits to the reposado in that they are also aged in ex-bourbon barrels from Kentucky. This unique aging process goes on for over 24 months, considerably longer than the required 1 year for most anejos. The resulting expression delights with toasted oak and maple on the nose, followed by sweet cooked agave, light butterscotch and baking spices on the palate. The delectable finish lingers with notes of dark chocolate on dark fruits. A dessert of an anejo!