Mijenta Tequila is made in the highlands of Jalisco, Mexico. This region is renowned for producing some of the finest tequilas in the world, thanks to its unique microclimate and rich volcanic soil. The highlands, also known as the “Los Altos” region, are located in the central part of Jalisco and are characterized by their higher elevation compared to the lowlands.
One of the reasons why the highlands are ideal for tequila production is the cooler climate. The temperature fluctuations between day and night allow the agave plants to mature slowly, resulting in a more complex flavor profile. The high altitude also means that the agave plants receive plenty of sunlight, which contributes to their optimal growth and sugar development.
Mijenta Tequila is crafted by Maestra Tequilera Ana Maria Romero, who is based in Mexico. She is a highly skilled and experienced tequila master, with a deep understanding of the traditional production methods and the importance of sustainability. Ana Maria Romero and her team are dedicated to creating a tequila that not only tastes fantastic but also respects the environment and supports the local community.
The production process of Mijenta Tequila starts with the careful selection of mature agave plants. These plants, which take several years to reach maturity, are hand-harvested by skilled jimadors. The harvested agave hearts, known as piñas, are then slowly cooked in traditional stone ovens to convert the starches into fermentable sugars.
After cooking, the piñas are crushed to extract the sweet juice, which is then fermented using natural yeast. This fermentation process, which takes place in wooden vats, allows the flavors and aromas of the agave to develop fully. Mijenta Tequila uses a double fermentation technique, which adds complexity and depth to the final product.
Once fermentation is complete, the liquid is distilled twice in copper stills to achieve a smooth and refined tequila. The distillation process is carefully monitored by Maestra Tequilera Ana Maria Romero and her team to ensure the highest quality and consistency.
After distillation, Mijenta Tequila is aged in oak barrels to add further depth and character to the spirit. The aging process allows the tequila to develop notes of vanilla, caramel, and spice, while still maintaining the natural flavors of the agave. The barrels used for aging are carefully selected to complement the tequila's unique flavor profile.
Mijenta Tequila is made in the highlands of Jalisco, Mexico, by Maestra Tequilera Ana Maria Romero. The high altitude and cooler climate of the region contribute to the exceptional quality and flavor of the tequila. The production process follows traditional methods, with a focus on sustainability and supporting the local community.