El Mayor Extra Añejo Tequila is aged for a minimum of three and a half years in American white oak barrels. The agave is harvested, cooked in autoclaves, shredded and pressed. After fermentation with a family-owned yeast strain, the agave juice is double-distilled in copper-lined pots.
Sultry and curious, it’s a departure from the usual extra anejo sugar bomb style — and while that’s not inherently a bad thing, El Mayor’s expression swing too far the other way.