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The blue weber agaves used to produce Gran Cava de Oro Tequila Extra Anejo are harvested at 7 to 10 years, from both the Los Altos and Tequila Valley regions of Jalisco. It is produced at Tequila Puerta de Hierro Distillery (NOM 1477) under the direction of Master Tequila Distiller Gildardo Partida Melendrez, who uses traditional pot stills for the spirit’s double-distillation. Instead of using the familiar ex-bourbon American oak barrels for aging, the distillery utilizes ex-red wine French oak barrels, where this extra anejo spends 5 years maturing. Best in Show winner, 2012 Spirits of Mexico competition.