Mijenta Tequila Reposado

Mijenta Tequila comes to us from the highlands of Jalisco, where it's made with sustainability in mind. Maestra tequilera Ana Maria Romero produces Mijenta with only 100% blue weber agave and uses traditional methods before bottling it all up without filtration. Green initiatives the brand employs include using locally-sourced glass for bottling from close to Mijenta's base in Jalisco, as well as using discarded agave waste to produce the bottle labels. The team also supports jimador's through the Mijenta Community foundation to preserve the skills used in Tequila making. In addition, Mijenta supports whale conservation, and partnered with The Ocean Foundation to provide additional support during 2022.

Mijenta are proud to be fully carbon neutral and the only tequila producer to earn B Corp certification.

Cooking: Low pressure autoclave.

Crushing: Roller Mill.

Fermentation: 100% agave. Stainless steel tanks without agave fibres.

Still Type: Copper pot.

Ageing: Combination of American white oak ex-US whisky and ex-sherry casks used, both old and new.

Water Source: Deep well water.

Other: N.A.

Velvety vanilla notes mingle with rich, creamy oak, a hint of hazelnut, gently floral vegetal zest finishing with soft pangs of pepper.

Mark - Text from the Spotlight on Tequila Blog

One of the most trusted, respected and awarded tequila authorities in Mexico, Mijenta's Maestra Tequilera Ana María Romero brings over 25 years of experience in the tequila industry. Ana María believes that every single aspect of the process matters, which is reflected in the craft that goes into each stage of Mijenta’s journey. Both art and science play a role in creating Mijenta’s style, which elevates the agave, along fruit with floral aromas and hints of minerality.

Terroir is just as important to tequila as it is to wine In the high-elevation microclimate of Arandas, the agave enjoys more sunlight while experiencing cooler night time temperatures. The soil has a high iron content, along with clay, lime and other elements that lend a minerality to their tequila.

When Mijenta age their tequila they don’t have a set time for how long it remains in the barrels. For them "it’s ready when it’s ready." With a background in wine, Ana María believes that barrel aging should complement the flavours of the agave, not overwhelm them.