Mijenta

CULTIVATED TASTE

It took an interior designer to create a fine, sustainable tequila— and it is truly a work of art.

BY MARTINE BURY

In Mexico, people say “de buen gusto” to describe a delicious dish, an impeccably designed interior, or a person with an eye for art and beauty. Simply put, it’s both good taste and tastes good. Additionally, the collective of business-savvy idealists behind Mijenta, a ne tequila launched in September 2020, aimed to create a brand that also does good. The company’s founders come from different realms of expertise: Mike Dolan, former CEO of Bacardi, designer and environmental consultant Elise Som, and celebrated mixologist Juan Coronado conspired to make a best-in-class artisanal spirit, beginning with a search for the most pristine patch of earth in the Jalisco highlands to grow the healthiest agave plants. Next came their commitment to build an empowered, local community that could maintain timeless traditions of handcrafted tequila while protecting the ecosystem, leaving little-to-no carbon footprint. “We’re sustainable on every level,” says Som, who ran the interiors department at the rm of renowned architect David Adjaye before embarking on her own as a sought-after sustainability adviser.

With precise cuts to the heads and tails, Mijenta’s expert jimadores harvest mature, certi ed Blue Weber agave, a more responsible practice that patiently respects the plants natural 8- to 12-year growth cycle. Supporting this lifespan also respects the agave’s role in keeping the air cool in this storied region known for its tequila-making and rich cultural heritage. Then and only then, the un ltered agaves are slow cooked, patiently fermented and distilled in pot stills, and transferred into casks, offering a blend of American white oak, French oak, and French acacia. The thoughtful process was devised by renowned, Mexico-based Maestra tequilera Ana Maria Romero. She deftly and lovingly nurtures each, limited batch, like the recently released 6,500-bottle run of Reposado.

Mijenta’s paper labels are fashioned from the waste of the agave plants. Their bottles are deadstock. The award-winning signature pro le that elicits notes of caramel and vanilla comes from more restraint than interventions. Mijenta keeps to the roots—the old ways of cultivation—resulting in a distinct terroir. True sustainability, like all good things, takes time. Blanco from $49; reposado from $69; shopmijenta.com

Elise Som