Our Maestra Tequilera, Ana Maria Romero, one of the most respected and awarded tequila authorities in Mexico, chooses quality over speed, and perfected Mijenta’s distinctive flavor profile through a meticulous slow process and traditional methods. This ranges from the selection of the silky mature agaves from the best plots, to rich fermentation of slow cooked agaves, and delicate distillation in pot stills. Everything is carefully calibrated to create the signature aromatic palette of Mijenta, from precise cuts in heads and tails to carefully controlled temperatures in the evaporation and condensation process. To give Mijenta a differentiated character, it is not filtered.
