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.