MIJENTA Maestra Selection No. 3: Seed-Grown Agave & 100 Proof Tequila

MIJENTA Maestra Selection No. 3: Seed-Grown Agave & 100 Proof Tequila

MIJENTA Maestra Selection No. 3 is a 100-proof Tequila Blanco that takes a different approach to traditional tequila production. Made with seed-grown Blue Weber agave, volcanic stone, wooden fermentation tanks, copper pot stills, and clay pots, this limited-edition release brings traditional techniques back into the spotlight.

In this video, we're tasting MIJENTA Maestra Selection No. 3 and exploring what makes its production process so interesting.

The agave is grown from seed in Jamay, Jalisco, near the shoreline of Lake Chapala. It's slowly cooked in a volcanic stone oven, crushed using a tahona made from the same type of stone, and fermented in wooden tanks with the agave fibers left in. After distillation in copper pot stills, the tequila rests in clay pots for 15 days before bottling.

Bottled at 50% ABV (100 proof), this blanco offers a fascinating combination of traditional production methods and a carefully developed flavor profile.

**What does it smell and taste like?**

On the nose, I pick up cooked agave, vanilla, caramel, roasted pineapple, cinnamon, and earthy notes.

On the palate, cooked agave remains at the center, joined by grapefruit, lime, roasted pineapple, floral character, and a distinctive earthy, clay-like minerality. The finish brings pepper, gentle heat, and lingering floral sweetness without overwhelming alcohol intensity.

The seed-grown agave concept is another highlight. Rather than relying exclusively on cloned agave plants, this approach supports greater agricultural diversity and offers a different way to explore the character of Blue Weber agave.

MIJENTA Maestra Selection No. 3 is a fascinating example of how traditional techniques can shape a modern blanco tequila.

Have you tried any of the MIJENTA Maestra Selection releases? Let me know what you think of No. 3 in the comments!

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