Description
The agave used to craft Grand Mayan Extra Aged Añejo Tequila is slowly cooked in traditional stone and brick ovens, slowly fermented, then distilled 3 times in copper lined stills. It is then rested in ex-bourbon and ex-cognac barrels for a minimum of 3 years up to 5 years.
Each batch is masterfully blended, perfectly smooth with a layered, long finish.
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