Make a Mijenta Tequila summer cocktail or sip the new 18-month-aged ultra-premium Anejo

At the beginning of May, we climbed to one of our favorite rooftops in LA – Petit Ermitage Hotel in West Hollywood – to celebrate the launch of Mijenta Tequila’s new Añejo Gran Reserva. Expert Tequilera, Ana Maria Romero Mena flew in from Mexico for this special evening under the Hollywood stars to share her latest masterpiece, the newest Anejo Gran Reserva edition. From sourcing the best agave and hand-selecting bespoke barrels to aging and bottling the spirit, the entire development process of the Añejo was overseen by Ana Maria.

“We developed a unique approach to create Mijenta Añejo Gran Reserva that makes it unlike any other aged tequila. The process begins by allowing the tequila to mature in American white oak barrels before it is transferred to French oak barrels, which begin to develop the flavor profile and texture. Further aging in acacia barrels enhances the body while adding a light herbal and citrus note before the final two months are completed in cherry oak casks – as opposed to the more traditional sherry casks – which enhances the fruity notes. Importantly, Mijenta tequila never includes additional sweeteners or flavors – its taste profile comes entirely from the agave, traditional distillation methods and time spent maturing to perfection,” Ana Maria shared.

The French Kiss cocktail and expert Tequilera, Ana Maria Romero Mena in the background.

Mijenta’s Añejo might bring notes of cacao, butterscotch, and tobacco to your nose while your palate may feel a cornucopia of dried stone fruits and elegant spices, including mace, anise and saffron. Flavors of soft caramelized cooked agave expand joyfully on the tongue, along with elegant vanilla and subtle coffee notes that come from the individually selected variety of barrels.

When coming together with family or friends in celebration, this tequila won’t just mark a special occasion – it will be an occasion itself. Aged in four types of the finest casks for 18 months, the Añejo has a depth, complexity and palate that is extremely refined and completely unique,” added Mijenta Co-Founder and Mixologist, Juan Coronado.

Mijenta’s artisanal, small-batch tequila from the Highlands of Jalisco brings the best possible materials and a traditional process to celebrate the best of the land and its people. No other tequila looks like it or tastes like it. We promise!

Inspired by a shared cultural heritage, Mijenta offers a unique super premium spirit that is carefully crafted with a commitment to environmental sustainability and support for the local community. All paper-related components are made of agave waste and the organization actively supports local businesses and communities by purchasing packaging elements from Mexico. Mijenta’s products are handmade, numbered, and embrace traditional methods, crafting excellence through a bespoke distillation process.

While we encourage sipping Mijente’s ultra-premium Anejo, try making one of these fine MIjenta cocktails with MIjenta Blanco or Mijenta Reposado, and remember, always sip responsibly.

Summer in Arandas


1.5 PART MIJENTA BLANCO TEQUILA
4 WATERMELON CUBES (SIZE 1.5”X1.5”)
1 PART FRESH LIME JUICE
.5 PART ELDERFLOWER LIQUEUR
.25 PART SIMPLE SYRUP

MUDDLE THE WATERMELON, ADD THE REST OF THE INGREDIENTS AND SHAKE VIGOROUSLY WITH PLENTY OF ICE.

DOUBLE STRAIN INTO A ROCKS GLASS WITH FRESH ICE, GARNISH WITH A SALTED WATERMELON CUBE.

Maya’s Nectar


2 PARTS MIJENTA BLANCO TEQUILA
.75 PART PINEAPPLE
.5 PART HONEY TURMERIC SYRUP
.75 PART LIME JUICE

SHAKE ALL INGREDIENTS VIGOROUSLY WITH PLENTY OF ICE, AND STRAIN INTO A MARTINI GLASS.

GARNISH WITH A THYME SPRIG.

Mijenta’s Margarita

1.5 part Mijenta Blanco Tequila
.75 part fresh lime juice
.25 part Bergamot liqueur
  .5 part Agave syrup

Shake all ingredients vigorously with plenty of ice, and strain into a cocktail glass. Garnish with bergamot air and citrus ashes.

And where does the little rabbit label come from? Mijenta collects legends and myths that are centuries old and have been passed from farmers to jimadores and craftsmen to artists. The “Centzon Totochtin” is a folk story that tells the legend of Mayahuel, the goddess of the agave plant, and Patecatl, the god of Pulque, whose union produced 400 mischievous rabbits with a taste for good company, good spirits and good times. This fable is the inspiration behind Mijenta’s logo.

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