Mijenta is an award-winning, sustainably produced tequila made in the Highlands of Jalisco.
Their master distiller, Ana María Romero Mena, is one of the first official Catadores de Tequila and one of the most respected maestras tequileras in the world!
Maestra Selection No. 3 is the third expression in the brand’s Maestra Selection series. While previous expressions in this series have explored a single variable at a time—first agave cultivation methods, then terroir—this release takes a broader view of the entire craft.
Maestra Selection No. 3 begins with fully mature Blue Weber agaves grown from seed in Jamay, Jalisco, near the shores of Lake Chapala.
Growing agave from seed is extremely rare. Nearly all tequila production relies on genetically similar offshoots, or hijuelos, taken from a parent agave plant. This method takes less time and produces a more predictable crop.
These seed-grown agave are slowly cooked in an oven crafted using volcanic stone from Popocatépetl, an active volcano outside Mexico City.
The agaves are then crushed by a tahona from the same stone, imparting hints of minerality that can be discovered in the final profile.
Fermentation takes place in wooden tanks with agave fibers, using proprietary and ambient yeast.
Distilled in copper pot stills before stabilizing in clay pots for 15 days, which is an homage to the ancestral style of producing agave spirits.
To commemorate the release, Mijenta once again partnered with Mexico City-based artist Sofía Castellanos to create a bespoke design inspired by Otomí embroidery, a traditional Indigenous art form characterized by vibrant colors and often abstract motifs.
Nose: Initially, it was vegetal and grassy with minerality, alcohol, and yeast. As it opened, agave and fruit came through, along with citrus/orange, pepper, floral notes, and some chocolate.
Palate: Sweet cooked agave, cracked pepper, raspberries, and anise.
Finish: Alcohol fades to sweet agave, pepper and anise; warm and spicy.
I tasted this tequila a few different times. Initially, it was vegetal and harsh. When I revisited it days later, it was quite delicious. It really needs to open up to meet its full potential! This ended up being my favorite Mijenta expression yet.
Happy Sipping! 🥂
NOM | 1672 |
|---|---|
Agave | Jalisco (Lake Chapala) |
Cooking | Stone or brick ovens |
Extraction | Tahona |
Water | Deep well water |
Fermentation | Open-air wood tanks with fibers |
Still | Copper pot |
Age | Stabilized for 15 days in clay pots |
ABV | 50% |
Tequila Report Score: 89
89 points out of 100 (4.5 out of 5 points)
Price $99.99
More from Mijenta: All of our Mijenta coverage, including reviews, lists, scores, and more.
