In the world of tequila, terroir is often an underexplored concept — a whisper behind the boldness of oak aging or the flash of celebrity endorsements. But with its latest release, Mijenta is turning that whisper into a full-throated celebration. The Maestra Selection No. 2, a limited-edition bottling from the award-winning, sustainability-focused brand, is a sensory journey across Mexico’s five tequila-producing states, each sip a tribute to the land, climate, and culture that shaped it.
Crafted by Ana María Romero, one of the most respected palates in the industry, the release is a masterclass in blending. A certified sommelier and author of Los Aromas Del Tequila: El Arte De La Cata, Romero is credited with creating the first tequila aroma wheel — a tool that identifies over 600 distinct scents found in tequila and has become a reference point for professionals and enthusiasts alike. Her background in wine and deep understanding of agave’s sensory potential inform every step of the Maestra Selection No. 2, which sources agave from single estates in Jalisco, Guanajuato, Michoacán, Nayarit, and Tamaulipas — the only five states legally permitted to produce tequila. Each batch was distilled separately and then blended in equal parts, resulting in a tequila that’s not just complex, but cartographic: a liquid map of Mexico’s terroir.
“Mexico is a country of immense beauty, both culturally and naturally,” Romero said during a guided tasting in New York. “Beginning my career in wine, I’ve been fascinated by terroir, and I was amazed to see how different the taste profiles are for each state’s agaves as they are shaped by the local environmental conditions.”
From the caramel and spice of Guanajuato to the citrus and red fruit of Michoacán, each region contributes distinct notes. Nayarit brings a buttery nuttiness and hints of preserved fruit and almond, while Tamaulipas adds mint, sage, and fresh grass. Jalisco, the heartland of tequila, offers herbal and citrus tones. The final blend, bottled at 40% ABV, is rich with aromas of caramelized coconut, vanilla, roasted pineapple, cinnamon, and cardamom, balanced by floral notes and a velvety texture.
The bottle itself is a tribute to the five regions, with a five-sided design and label artwork by Mexico City-based artist Sofía Castellanos. Each side features a “spirit animal” representing the cultural heritage of its state — from the hummingbird of Jalisco to the mythic Tenek of Tamaulipas, a half-fish, half-crocodile god said to have shaped heaven and earth.
This release follows the debut of Maestra Selection No. 1, a high-proof blanco tequila crafted exclusively from agaves grown from seed — agaves de semilla — on a single estate in the highlands of Jalisco. Bottled at 50% ABV, the inaugural expression was praised for its vibrant tropical fruit notes and unexpected flavors like chocolate and dulce de leche, typically found in aged spirits. Romero described the project as “exploring the unknown,” and the success of that experiment laid the groundwork for the terroir-driven sequel
Mike Dolan, Director of Corporate Communications at Altos Planos Collective, which produces Mijenta, said the Maestra Selection series was born from giving Romero creative freedom.
“Her palate is off the charts, and she had so many ideas ready to go,” he said. “This one stood out because it’s not just about flavor — it’s about honoring the diversity of Mexico’s agave landscapes.”
Priced at $74.99, Maestra Selection No. 2 is available online and at select retailers. For those who think terroir is a wine-world concept, this bottle offers a compelling counterpoint — one that’s distinctly Mexican, deeply artisanal — and tastes as layered as its story.