The agave used to craft Grand Mayan Extra Aged 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.
Tasting Notes
- Sweet nuts
- Rich chocolate
