Mijenta Maestra Selection No. 3 Blanco Tequila – 100 Proof (50% ABV) | 750ml

A celebration of tequila's origins, traditional craftsmanship, and the natural character of mature agave, Mijenta Maestra Selection No. 3 Blanco Tequila is an exceptional expression created by Maestra Tequilera Ana María Romero. The third release in Mijenta's Maestra Selection series pays homage to the history of tequila by reviving ancestral production methods and incorporating traditional tools that connect the spirit to its earliest beginnings.

Crafted from fully mature Blue Weber agaves de semilla cultivated in Jamay, Jalisco, along the shores of Lake Chapala, this distinctive Blanco is slowly cooked in a volcanic stone oven, crushed using a traditional tahona, fermented with agave fibers in wooden tanks, and distilled in copper pot stills. Following distillation, the tequila rests for 15 days in clay pots before being bottled at 50% ABV (100 proof). Presented in a 750ml bottle, Maestra Selection No. 3 showcases the depth, richness, and complexity of traditionally produced tequila.

Process & Production

Mijenta Maestra Selection No. 3 Blanco is crafted under the direction of Maestra Tequilera Ana María Romero, whose vision for this expression centers on preserving the historical techniques and craftsmanship that shaped tequila production.

Production begins with fully mature Blue Weber agaves de semilla, grown in Jamay, Jalisco, near the shoreline of Lake Chapala. These seed-grown agaves form the foundation of the tequila's distinctive character.

The harvested agave is slowly cooked in a specially constructed oven made using volcanic stone sourced from Popocatépetl, one of Mexico's most iconic volcanoes. This traditional cooking method reflects the historical techniques used to transform agave into tequila.

Following cooking, the agave is crushed using a traditional tahona wheel crafted from the same volcanic stone. The tahona gently extracts the agave's juices while preserving the character developed during cooking.

Fermentation takes place in wooden tanks with agave fibers, allowing the spirit to develop additional complexity through a traditional fermentation process.

The fermented agave is then carefully distilled in copper pot stills, concentrating its aromas and flavors while maintaining the natural character of the Blue Weber agave.

Following distillation, the tequila is stabilized in clay pots for 15 days, completing a production process inspired by the earliest traditions of tequila making.

The finished spirit is bottled at 50% ABV (100 proof), showcasing the richness and intensity of this traditionally crafted Blanco.

Appearance

Crystal clear and brilliant, reflecting its identity as an unaged Blanco tequila.

Its appearance emphasizes the natural purity of the distilled agave spirit, allowing the character developed through volcanic stone cooking, tahona extraction, wooden tank fermentation, and clay pot stabilization to remain at the forefront.

Tasting Notes

Nose: An expressive agave-forward aromatic profile, with anticipated notes of cooked Blue Weber agave, fresh herbs, citrus, and earthy minerality. The traditional production methods may contribute additional depth and complexity.

Palate: Rich and concentrated, with the natural sweetness of cooked agave at its center. Expected characteristics include herbal freshness, citrus, gentle pepper, and mineral notes, supported by the full-bodied texture of its 100-proof bottling strength.

Finish: Long and warming, with lingering agave sweetness, subtle spice, and earthy complexity.

What Makes It Special

Mijenta Maestra Selection No. 3 stands apart through its dedication to the historical techniques, traditional tools, and craftsmanship associated with tequila's earliest production methods.

Under the direction of Ana María Romero, this expression brings together several distinctive elements rarely combined in modern tequila production.

The tequila begins with Blue Weber agaves de semilla grown in Jamay, Jalisco, along the shores of Lake Chapala. Its production incorporates a specially constructed oven made from Popocatépetl volcanic stone, followed by extraction using a tahona crafted from the same material.

Fermentation in wooden tanks with agave fibers further reflects the traditional approach, while copper pot distillation preserves the complexity developed throughout the process.

One of its most distinctive characteristics is the 15-day stabilization period in clay pots following distillation, an additional step that connects the finished spirit to historic methods of tequila production.

Bottled at 50% ABV (100 proof), Maestra Selection No. 3 offers a concentrated interpretation of Blue Weber agave, emphasizing the relationship between raw ingredients, traditional craftsmanship, and the origins of tequila.

How to Enjoy

Mijenta recommends enjoying Maestra Selection No. 3 neat, allowing its complex agave character and traditional production influences to be fully appreciated.

Serve at room temperature in a tequila tasting glass with a gently tapered rim to concentrate its aromas.

At 100 proof, allowing the tequila several minutes to rest after pouring can help reveal additional aromatic layers and provide a more complete tasting experience.

This expression is particularly well suited to slow sipping, offering an opportunity to appreciate the craftsmanship behind its volcanic stone cooking, tahona extraction, wooden fermentation, copper pot distillation, and clay pot stabilization.

Frequently Asked Questions

What is the alcohol content of Mijenta Maestra Selection No. 3?

It is bottled at 50% ABV (100 proof).

What type of tequila is Mijenta Maestra Selection No. 3?

It is a high-proof Blanco tequila produced using traditional techniques inspired by the origins of tequila making.

Who is the Master Distiller?

The tequila is crafted under the direction of Maestra Tequilera Ana María Romero.

Where is the agave grown?

The Blue Weber agave is cultivated in Jamay, Jalisco, Mexico, along the shoreline of Lake Chapala.

What type of agave is used?

The tequila is produced from fully mature Blue Weber agaves de semilla, meaning agaves grown from seed.

How is the agave cooked?

The agave is slowly cooked in an oven constructed using volcanic stone from Popocatépetl.

Is Mijenta Maestra Selection No. 3 tahona crushed?

Yes. The cooked agave is crushed using a traditional tahona made from Popocatépetl volcanic stone.

How is the tequila fermented?

Fermentation takes place in wooden tanks with agave fibers, reflecting traditional tequila production techniques.

How is Mijenta Maestra Selection No. 3 distilled?

The tequila is distilled in copper pot stills.

What happens after distillation?

Following distillation, the tequila is stabilized in clay pots for 15 days before bottling.

Is Mijenta Maestra Selection No. 3 aged in oak barrels?

No oak barrel maturation is described for this release. Instead, the tequila undergoes a 15-day stabilization period in clay pots following distillation.

What makes Maestra Selection No. 3 different from traditional Blanco tequila?

Its combination of seed-grown Blue Weber agave, volcanic stone cooking, volcanic stone tahona extraction, wooden tank fermentation with fibers, copper pot distillation, and clay pot stabilization distinguishes it from more conventional Blanco expressions.

How should Mijenta Maestra Selection No. 3 be enjoyed?

Mijenta recommends enjoying this tequila neat to appreciate its complexity and the character developed through traditional production methods.

What is the bottle size?

This expression comes in a 750ml bottle.

Pricing & Availability

This listing includes one 750ml bottle of Mijenta Maestra Selection No. 3 Blanco Tequila, crafted by Maestra Tequilera Ana María Romero using fully mature Blue Weber agaves de semilla from Jamay, Jalisco.

Slowly cooked in a Popocatépetl volcanic stone oven, crushed using a volcanic stone tahona, fermented in wooden tanks with fibers, distilled in copper pot stills, and stabilized in clay pots for 15 days, this distinctive Blanco is bottled at 100 proof (50% ABV).

Available now on our website while supplies last.

Brand Story

Mijenta Tequila is a Mexican tequila brand dedicated to celebrating the land, people, and traditions of Mexico through carefully crafted agave spirits. The brand emphasizes the importance of sustainability, responsible production, and preserving the natural character of Blue Weber agave.

At the heart of Mijenta's tequila production is Maestra Tequilera Ana María Romero, whose expertise and commitment to agave craftsmanship guide the development of the brand's distinctive expressions.

The Maestra Selection series explores different interpretations of tequila production, allowing Romero to showcase her creativity, technical knowledge, and appreciation for the spirit's heritage.

Maestra Selection No. 3 represents a particularly meaningful tribute to tequila's origins. By incorporating seed-grown agave, volcanic stone ovens, traditional tahona extraction, wooden fermentation tanks, copper pot stills, and clay pot stabilization, the release reconnects modern tequila enthusiasts with techniques inspired by the spirit's earliest history.

Bottled at 50% ABV (100 proof), Mijenta Maestra Selection No. 3 celebrates the enduring relationship between agave, traditional craftsmanship, and the cultural heritage of Mexican tequila.