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Gunner’s Libation: Good Gifts

by ELIZABETH KARMEL for The Associated Press
Grand Mayan Ultra Aged Tequila, left, and Grand Mayan 3D Silver Tequila, distributed nationally by MS Walker, are photographed in New York, Thursday, Sept. 28, 2017. The Ultra Aged takes 10 years to produce from agave plant to bottle. (AP Photo/Richard Drew)
AP | AP

Black Friday is upon us, so it’s time to start thinking about holiday gifts. For real. Below are one idea for “cooks who like to drink.” More ideas to follow next week …

Grand Mayan Tequila: The first time that I saw Grand Mayan Ultra Aged Tequila was about 10 years ago. I was at a liquor store in Los Angeles and I was struck by the beautiful hand-painted ceramic decanter. I gambled and bought the bottle based on looks alone and boy, oh boy, was I rewarded. The color, aroma and smooth taste rival my favorite aged bourbons for choice sipping. Deep with nutty caramel, vanilla and blue agave notes, this is tequila that you sip neat. The deep dark color comes from a blend of 3-, 4- and 5-year-old tequilas that have been aged in American and French oak casks. The Ultra Aged takes 10 years to produce from agave plant to bottle. The Ultra Aged has a younger sibling, the award-winning Grand Mayan Silver. It is triple distilled, resulting in a crystal-clear spirit that is the cleanest silver tequila that I have ever tasted. The sparkling fresh 100 percent blue agave tequila is perfect for drinking over ice with a splash of citrus or mixing into almost any cocktail. It also comes in a very handsome black and white hand-painted ceramic Talavera bottle created by Mexican artists honoring the history and tradition of Mexico. From my first taste of Grand Mayan a decade ago, I have had my eyes open for that bottle but I couldn’t find it outside of Los Angeles — that is until now. Luckily for the rest of the country, Grand Mayan is now distributed nationally by MS Walker and at http://www.binnys.com . The cost is $100 for the Ultra Aged, $70 for the Silver.

Aspen Times Weekly

Foodstuff: International Flair

As we slowly but surely emerge from cozy cooking weather, I like to get in a few elaborate comfort meals that take all day and are worth the effort. One of these is my annual Indian Feast, which I only do once a year because I remember what a process it is.



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