Maestra Tequilera, Ana Maria Romero, perfected Mijenta’s distinctive flavor profile through a meticulous slow process and traditional methods. This ranges from the selection of the silky mature agaves from the best plots, to rich fermentation of slow cooked agaves, and delicate distillation in pot stills. To give Mijenta a differentiated character, it is not filtered. On the nose Mijenta shows intense aromas of cooked agave, vanilla and caramel enhanced by the slow cooking process, and floral and fruity notes of cantaloupe and peaches. These carry into the palate, where they join cinnamon spice and honey for a generous, rich finish.