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Mijenta Tequila's product line
CONVENIENT ONLINE ORDERING & DELIVERY OF THE MIJENTA COLLECTION IN THE USA. INTERNATIONAL SHIPMENT COMING SOON.

THE CRAFT

QUALITY OVER SPEED Scroll

WE ARE NOT IN A RUSH

AND NEITHER SHOULD YOU BE. TAKE YOUR TIME TO ENJOY THE BEST OF WHAT NATURE HAS TO OFFER. AS OUR MAESTRA TEQUILERA ANA MARIA ROMERO REMINDS US, THE AGAVE PLANT IS WELL KNOWN FOR TAKING ITS TIME. IT TAKES ABOUT 7 TO 8 YEARS FOR A SINGLE PLANT TO REACH MATURITY FOR HARVEST.

TERROIR

TERROIR IS JUST AS IMPORTANT TO TEQUILA AS IT IS TO WINE. AGAVE GROWN AT HIGHER ELEVATION TENDS TO GET MORE SUNLIGHT, WHICH PRODUCES MORE RESIDUAL SUGARS AND INCREASES ITS VISCOSITY. OUR MAESTRA TEQUILERA CAREFULLY SELECTS MATURE AGAVE FROM THE BEST PLOTS WHEN THEY ARE AT THEIR RIPEST AND ONLY HARVESTS AGAVE PLANTS THAT ARE GROWN IN DEEP RED, CLAY SOIL, TO ENHANCE OUR TEQUILA FRUIT AND FLORAL TONES.

WE THEN PROCEED TO SLOWLY COOK OUR MATURE AGAVES TO OBTAIN OUR DISTINCT VANILLA AND CARAMEL FLAVOURS.

MAESTRA

OUR RICH FERMENTATION PROCESS TAKES LONGER THAN THE TYPICAL TEQUILAS. ANA MARIA METICULOUSLY MONITORS THE PROCESS TO MAINTAIN A DELICATE BALANCE BETWEEN TEMPERATURE, PH AND SUGAR LEVELS. ADD IN MOTHER NATURE’S TOUCH WITH THE YEAST STRAINS THAT OUR MAESTRA TEQUILERA SELECTS FOR FERMENTATION, AND MIJENTA IS READY FOR A DELICATE TRIPLE DISTILLATION IN POT STILLS. MIJENTA IS NOT FILTERED, WHICH ENHANCES ITS UNIQUE CHARACTER.

THEN, IT IS TIME TO REST, FOR AT LEAST 45 DAYS. AS FOR OUR REPOSADO, IT IS AGED COMBINING NEW OAK BARRELS WITH USED SHERRY CASKS TO CREATE AN AGED LIQUID, COMBINING THE BEST OF BOTH WORLDS.

ARTISANAL

THIS INNOVATIVE APPROACH ELEVATES AND BRINGS FORTH THE AGAVE, ALONG WITH NOTES OF “AGUA MIEL” AND FRUIT WITH FLORAL AROMAS.