Mijenta Announces Release of Maestra Selection No. 3, An Homage to Tequila’s Origins

Crafted Using Agaves De Semilla and Traditional Production Methods

September 14, 2026 – Mijenta, the award-winning, additive-free, sustainably produced tequila made in the highlands of Jalisco, today announced the release of the third expression in the brand's Maestra Selection series. This limited-edition continues Maestra Tequilera Ana María Romero's exploration of the flavors and aromas of the agave, paying homage to the tradition of tequila by incorporating tools and techniques from the spirit's past.

"Every part of the production process plays a vital role in shaping the final taste profile of a tequila, which has fascinated me from the very beginning of my own journey into this incredible spirit," Romero said. "For this expression, I wanted to explore this impact more deeply and in a way that honors the origins and craftsmanship of tequila. While previous expressions in this series have explored a single variable at a time — first agave cultivation methods then terroir — this release takes a broader view of the entire craft. The result is a tequila that is both unmistakably Mijenta and a unique spirit shaped by production methods not used in our core expressions."

Maestra Selection No. 3 begins with fully mature Blue Weber agaves de semilla grown in Jamay, Jalisco by the Lago de Chapala shoreline. Like the agaves grown from seed used to produce Maestra Selection No. 1, these 8-year old plants possess a richness and complexity that forms the soul of this expression.

These agaves are slowly cooked in an oven crafted using volcanic stone from Popocatépetl, an active volcano outside Mexico City, before being crushed by a tahona from the same stone. This traditional extraction method begins to impart hints of minerality that can be discovered in the final profile.

Fermentation takes place in wooden tanks under closely controlled temperature together with the fibers, which helps to add herbal tones. Finally, the spirit has been carefully distilled in copper pot stills before stabilizing in clay pots for 15 days, which is an homage to the ancestral style of producing agave spirits.

"I am extremely excited about how this very special batch turned out, with aromas that leap out of the glass to greet you," Romero continued. "In this tequila, I immediately detect intense notes of cooked agave, vanilla, caramel, citrus fruits such as orange, red fruits like raspberry, and roasted pineapple. I also discover nuances of spices such as cinnamon, delicate hints of dark chocolate, and floral notes like violet come through as well before it finishes with a touch of damp earth and minerality."

Bottled at 50% ABV, Maestra Selection No. 3 is a celebration of craftsmanship that recalls tequila's beginnings.

To commemorate the release, Mijenta once again partnered with Mexico City-based artist Sophia Castellanos, who previously developed the award-winning label and box design for Maestra Selection No. 2, to create a bespoke design inspired by Otomí embroidery, a traditional indigenous artform characterized by vibrant colors and often abstract designs.

"This design celebrates the cycles of the earth, patience, and artisanal craft, drawing inspiration from the visual language of ancestral Otomí art to pay tribute to the traditions that preserve rituals, stories, and the harmony between humanity and nature," Castellanos said. "Titled Tapestry of Dreams, this special edition is a piece that, true to its name, evokes the magic we create with our hands, connecting the past with the present, and bridging the spirit of tequila with our cultural memory."

Priced at $99.99 (750ml), the limited bottling of Mijenta's Maestra Selection No. 3 will be available to order in the U.S. from September 14, 2026 on Mijenta's website linked below as well as select local retailers. For more information please find the brand on Instagram and Facebook at @mijentatequila.

About Mijenta's Maestra Selection Series

Mijenta's Maestra Selection series gives Maestra Tequilera Ana Maria Romero a platform to explore the immense world of flavors and aromas of tequila in small, innovative annual releases. Leveraging her meticulous approach to production that is equal parts art and science, in this series Romero unleashes her creativity as she experiments with what is possible using only agave, water and yeast.