Definitely agave forward with citrus notes on both the nose and palate.
Tequila's success has created an enormous strain, imperiling the health and viability of the blue Weber agave on which tequila depends, as well as the farmers who grow it.
The maestra tequilera of Mijenta Tequila tells us about changing the category’s image and the importance of sustainability.
Despite the obstacles 2020 brought, sales of tequila have soared. To look at exactly how the industry changed in 2020, I asked a panel of tequila experts to weigh in.
Mijenta, whose name is derived from the Spanish for “my people,” is made by Maestra Tequilera Ana Maria Romero—a 25-year industry veteran—using fully mature Blue Weber agave grown in red clay soil.
Loved the taste of this at a local event. I was one of half a dozen that were treated to about half ounce each. Enough to get the taste and not enough to really savor. Price of around $200 US holds this back but the melange of barrels has a well done and not overbearing influence on the aging of this spirit. This was the only NOM 1412 product available, the Reposado and Blanco were from 1499.