Cincoro Anejo
"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. 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. A long, elegant finish with lingering notes of dark chocolate."
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