MIJENTA: The Woman Behind It | From Wine to Tequila Master Distiller

MIJENTA: The Woman Behind It | From Wine to Tequila Master Distiller

From wine to tequila master distiller — this is the story of Ana María Romero and her journey with MIJENTA.

In this interview, Ana María Romero shares how her background in wine helped shape the way she understands tequila, aroma, flavor, fermentation, cooking, distillation, and the many details that influence the final character of a tequila.

She explains how she began studying tequila, visited distilleries, developed a deeper understanding of tequila aromas, and worked to understand how different production decisions can change the spirit.

We also talk about MIJENTA, including the importance of highland agave, red soil, water, yeast, fermentation, cooking time, temperature control, and the delicate floral and fruity character she wanted to create.

Ana María explains why she believes every stage of tequila production matters — from the agave and water to cooking, fermentation, distillation, aging, and even bottling. She also discusses what happens when a tequila brand moves from one distillery to another and how producers can work to maintain a consistent profile.

The conversation goes even deeper into seed-grown agave, traditional tequila-making techniques, tahona crushing, fermentation with fibers, clay-pot stabilization, terroir, barrel aging, cristalino tequila, aroma development, and tequila tasting.

If you've ever wondered what actually makes one tequila taste different from another, this interview offers a fascinating look inside the process from an experienced master distiller.

Watch as Ana María Romero takes us from wine to tequila and explains the craft, science, and passion behind MIJENTA.

Featured: MIJENTA Tequila Blanco / Maestra Selection

Master Distiller: Ana María Romero

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