Gran Orendain Anejo Tequila is made in the traditional manner. The agave hearts are cooked in masonry ovens using a slow cooking process followed by subsequent natural cooling. The agave is then processed in traditonal mills and the mash undergoes a slow fermentation process using a special yeast strain, maintained by the Orendain family, which is virtually unchanged for many years and is part of the unique character of the family’s tequilas. The mash is triple distilled using in stainless steel stills and then matured for 20 months in French white oak barrels.