The agave used to craft Grand Mayan Extra Aged is slowly cooked in traditional stone and brick ovens, slowly fermented, then twice distilled in copper lined stills. It is then…
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The agave used to craft Grand Mayan Extra Aged is slowly cooked in traditional stone and brick ovens, slowly fermented, then twice distilled 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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