Mayahuel gets its namesake from the Aztec Goddess of agave. The "Tripel" name actually stems from part of the brewing process, in which brewers use up to three times the amount of malt than a standard Trappist "Simple". Additions of 100% Blue Webber Agave Nectar and Clear Belgian Candi Sugar imported from Belgium lighten the body, while adding complex alcoholic aromas and spicy phenolic flavors of banana, clove, and anise. The complexity is further layered by additions of Fairchild tangerines, and Persian Limes. Mayahuel is bright gold in color, with a massive, dense and creamy head supported by Belgian lace. Mayahuel spends several months aging in Bourbon Barrels before ever making it into your glass adding notes of caramel, toffee, and vanilla to and already rich and comlex ale.