Yes, the bottle is the first thing anyone says Grand Mayan arrives in a hand-decorated ceramic decanter, so the empty tends to survive on somebody’s shelf long after the tequila is gone. What’s inside earns the packaging. Extra Anejo is the top rung of the tequila ladder: by law the spirit has to spend at least three years in oak, and that long rest turns Jalisco agave into something closer in spirit to an aged brandy caramel, toasted vanilla, dried fruit and baking spice while the cooked-agave core underneath keeps it from collapsing into sweetness. Drink it the way you’d drink any fine aged spirit: neat, at room temperature, in a small tulip glass or copita. No ice, no lime, no salt. Give it a few minutes to open up and it keeps unfolding. This is a gift bottle and a slow-evening bottle, and it has no business anywhere near a margarita.