Mijenta Tequila Recruits First-Of-Its-Kind Farming Technique in Bespoke ‘Maestra Selection’ Blanco
(Photo: Mijenta)
Mijenta Tequila, one of the heaviest hitters in additive-free, sustainably-produced agave spirits, is expanding its catalog with a bespoke series of bottlings that promise to explore the art of terroir.
On Tuesday, the brand unveiled Maestra Selection No. 1, which it claims is the first tequila distilled exclusively using agave grown from seed. The distinction — subtle as it may sound — represents a major departure from the industry status quo.
Like most succulents, agave can be replanted using clonal shoots, otherwise known as “hijuelos” in Spanish. Farmers need only trim off a stalk and nestle it in the ground to produce a new plant. Though the technique is wildly efficient, it’s given birth to a monoculture of Blue Weber agave across the fields of Mexico. Such plants are arguably similar in flavor, and due to their identical genetic blueprint, inarguably prone to disease.
Mijenta master distiller Ana Maria Romero Mena envisions a new way forward. Distilled from 100% seeded agaves, Mena’s latest bottling is said to boast powerful aromas and flavors of roasted pineapple, chocolate, dulce de leche and cardamom. At 50% ABV, the blanco also happens to be the brand’s highest-proofed expression to date.
We had a chance to sit down with Mena herself for some behind-the-scenes insights into the process. Recognized as one of the industry’s first maestra tequileras, Mena’s work alongside Mijenta and imprints like Volcan de Mi Tierra and Inspiro has established her as one of the most respected voices in additive-free distillation.
“With our first release in my new Maestra Selection series, we’ve attempted something that’s never been done before,” Mena told us. “This is the first tequila to be made exclusively from agave de semilla, or agave grown from seed. After tasting it at still strength and at 40% ABV, I chose to do this at 50% ABV because I believe it showcases the full richness of the expression, with flavors that leap out of the glass.”
Mena remarked that Maestra Selection No. 1 came off the still at 57% ABV — “a bit too hot” in her opinion. After some tinkering, the expression was bottled at an even 50% ABV, bringing it neatly in line with the reigning high-proof trend that’s won over many an agave enthusiast’s heart.
Though Mena didn’t drop any hints regarding future releases in the Maestra series, it’s clear that sustainability will take center stage. The bottling is corked with a recyclable cap made from sugar cane fibers, a nod to Mijenta’s distinguishment as the world’s first B-corp-certified tequila distiller.
According to Mena, the use of seeded agaves reflects not only an eco-friendly ethos but also a gateway to new flavors. In time, the technique may hopefully be replicated by other brands.
“An agave produces seeds only at the end of its lifecycle, when the quiote (an asparagus-like stalk) grows from the center of the plant and flowers. The flowers are most commonly pollinated by bats, the process of which brings together DNA from different agaves to create a new generation, which are more robust and less prone to the types of health issues than hijuelos can be,” Mena added.
Those hoping to pick up the limited release can find Maestra Selection No. 1 online at $99.99.
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