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Ana Maria Romero, known as the Maestra Tequilera, is one of Mexico's most renowned and honored tequila experts. She prioritizes quality over quantity and used laborious, traditional processes to craft Mijenta's distinctive flavor profile. This includes picking the silkiest mature agaves from the best plots, rich agave fermentation, and delicate pot still distillation.
From exact cuts in the heads and tails to precisely controlled temperatures during the evaporation and condensation process, every aspect is precisely calibrated to create the distinctive aromatic pallet of Mijenta. Mijenta is not filtered to give it a unique flavor.