Grand Mayan Tequila Extra Aged Very Special Tequila
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Carlos Monsalve spent two decades consulting on tequila launches around the world before starting his own label, and Grand Mayan Extra Aged Very Special is the clearest expression of what he learned. He now runs production with his son, Carlos Jr., at the family's NOM 1459 distillery in the highland-adjacent valley town of Amatitán, Jalisco, where 100% Blue Weber Agave from the Highlands is slow-cooked in traditional stone and brick ovens, fermented slowly, and twice distilled in copper-lined stills. The spirit rests three to five years in a blend of ex-bourbon and ex-cognac barrels, reaching well into extra añejo territory. Sweet toasted oak, caramel, and cooked agave open the nose, giving way to a rich palate of dark chocolate, vanilla, and cream that carries into a long, smooth finish. The bottle matches the effort inside it: a hand-painted Talavera ceramic decanter, shaped from raw clay, fired for more than eight hours, and individually numbered and painted by artisans in Mexico City.
