I've been wanting to try this Extra Anejo for quite some time now. Being a bourbon fanatic trying to cross into Tequila and other liquors, the thought of a sweet tequila featuring plenty of bourbon-like flavors really appeals to me. Will this one take the cake? Although there is some Agave on the nose of this tequila the dominant scents are butterscotch, vanilla and caramel. There's a rich, almost dessert like creaminess to the nose which I've not yet encountered in a tequila. A deeper smell reveals nuttier scents like candied walnuts and hazelnut. The front of the taste is super interesting. Because it is creamy and sweet but oddly there's a bit of mouth tingle as if this bottling is of higher proof but really, it isn't. Caramel, vanilla and butterscotch all get this taste started but soon the tingling black pepper hits. It isn't spicy, per se; but adds a bit of a prickling sensation to your tongue and lips. Speaking of which: cinnamon is definitely mixed in there as well. Towards the back half of the palate, some sweet hazelnut hot chocolate is the best way I can describe that flavor. The mouthfeel is viscous and tongue coating, similar to a great cask strength bourbon. As the taste goes down, breathing through your mouth reveals some candied walnut and again, hazelnut. The finish dries up some but I wouldn't go so far as to call it "dry". Some tannic oak appears from the back of your throat to dominate the finish bringing along with it some cinnamon and black pepper. These flavors ride in on a creamy sweet wave of butterscotch for a rich, complex send off. This tequila is by far and away the most viscous, dessert-like tequila I think I've sampled and I am absolutely loving it. If you're a fan of bourbon and want to cross over into tequilas, go pick up a bottle of this stuff and you won't be disappointed. Sip it neat from a Glencairn the same you would a fine bourbon.