Anejo or ‘old’ refers to any Mezcal that has been aged in an oak barrel for one to three years prior to bottling, while those that have been aged for longer are known as Extra Anejo. Typically, the longer a Mezcal is left to rest in oak barrels, the more it will soften and gain complexity as the sweet flavors acquired from the wood marry and mingle with those brought by the agave. As a result of its prolonged barrel aging, Mezcal Anejo has an appearance similar to Whiskey or Brandy and is generally regarded as the most approachable and civilized of Mezcals.