Mijenta Blanco Tequila

Mijenta was the first tequila to earn B Corp certification, and its blanco was built by Ana María Romero Mena — one of the most respected maestras tequileras in Mexico — from highland agave grown without pesticides or herbicides. The name comes from mi gente — my people — and the brand launched in 2020 out of Arandas, in the southern Los Altos highlands; Drinkhacker has been a fan since launch. The Blanco is 100% blue Weber agave from Arandas' red clay soils, farmed chemical-free with a share of plants allowed to flower for biodiversity, cooked in low-pressure autoclaves for the clean, mineral profile Romero wants, roller-milled, fermented with proprietary yeast in stainless, distilled in stainless pots, cut with deep-well water, and bottled unaged at 40% ABV, additive-free — in recycled glass with labels made of agave waste, all sourced in Mexico. Tequila Report: floral and fruity — flowers, lime, and melon, then agave, minerals, honey, and white pepper. Sip Tequila: white flowers, peach, vanilla, and caramel on the nose, then summer melon, honey, cinnamon, cooked agave, white pepper, and creamy butter, with a generous, round finish. Honest note: the polished, floral, honeyed end of highland blanco — built for modern palates, as the brand says — and the additive-free bottle that made sustainability a selling point. Neat, in a copita, or a Margarita that tastes like flowers. My people, unaged.

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