There’s a lot going on here but the secret is to let this open up. Drink slowly! Aroma is earthy, floral, a bit fruity and cinnamon. But it keeps changing over time as the alcohol blows off, so it’s a fun experience as long as you have some time. Lots of agave sweetness and a super long finish. A touch of mint and creamy caramel flavors. This is a fun tequila, but seriously take it slow and cherish it. And the agave-from-seed thing is mind blowing
Mijenta Cristalino presents a subtle profile with light notes of vanilla and cherry, while the agave takes a backseat, barely making an appearance. The finish is short, with a noticeable medicinal aftertaste that lingers. Given its profile, the price feels steep for the experience, lacking the depth and complexity expected at this level.
I was hoping to love this after some of the early press I saw. I do really like it but it doesn’t meet the hype for me. The nose is earthy and floral. I get raw and cooked agave. I like a chocolate note and this has it. Maybe even a little strawberry. I really like the nose. On the tongue, I was hoping for an explosion of flavors but I get a dominant note of alcohol, anise and minerality. Agave comes through but pulling out individual flavors is hard. I let this rest a while but it is a first pour. It is possible this goes up for me later but for now it is a good offering, not a great offering for me. This one gets better as it breathes. Updated by a few points on third pour.
Clean agave and pepper on the nose. Pepper follows through the palate and finish with some heat. I like pepper so it’s good but the complexity is missing for me
Will update with tasting notes soon.
9-3-24: Let it breathe more and tried again Nose: earth / olive / citrus / pepper/ hay / sage / salt Taste: sweet agave cooked bomb / peppermint/ vanilla/ anise / cinnamon/ pineapple/ grapefruit/ orange peel / lemongrass/ lavender / hint of tobacco/ salt Finish: medium viscosity mouthfeel / lingering peppermint, anise, sweet agave cooked / the peppermint is very strong through the whole taste, but the anise and agave sweetness balance this well This high proof blanco is very enjoyable, though it has a strong lingering peppermint/spicy note that carries on well after the swallow, but leaves a minty freshness. After a second pour a couple days after the first try, the sweetness has risen up to balance the peppermint and spicy cinnamon and give a nice balance between the two. This is quite good and really appeals to the sweet tooth in me.
Amazing nose on this one. Very different, mint, pine, sweetness, flavors of citrus, cooked agave, very balanced, not a lot of heat on this one for 100 proof. Excellent
There is a dispute in the tequila over the right to certify and label tequila as additive free—but the small brands producing it are bearing the brunt of the fallout
In the realm of fine spirits, Mijenta stands as a beacon of innovation and sustainability, consistently pushing the boundaries of what tequila can be.
Mijenta co-founder Mike Dolan believes there should be a “shake-out” of Tequila brands as many “don’t have any reason to exist”
The best tequilas to try in 2023 – whether you're a spirit connoisseur or want a delicious beverage – have standout flavors, make sustainable farming efforts, and are made with intricate fermenting-distilling methods.
Sorting through the options can be overwhelming, which is why we always opt to trust the experts. To get their take on a workhorse option, we asked bartenders to share with us their go-to tequilas.
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.