{"product_id":"mijenta-anejo-750ml","title":"Mijenta Anejo 750ML","description":"\u003cp\u003e\u003cstrong\u003eMijenta Anejo Tequila 750ML\u003c\/strong\u003e is an 18-month-aged highland añejo tequila bottled at 40% ABV (80 proof) in a 750ml bottle. Produced under the direction of acclaimed maestra tequilera Ana María Romero Mena, this expression showcases the depth that slow-cooked Los Altos agave can achieve when rested in a dual-oak aging program.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 40%  |  Origin: Los Altos, Jalisco, Mexico  |  Aged Minimum 18 Months  |  Maestra Tequilera: Ana María Romero Mena\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003eMijenta was co-founded by spirits industry veteran Mike Dolan and launched in 2020 with a stated commitment to sustainability and community partnership in the Jalisco highlands. The Añejo begins with 100% Blue Weber Agave, slow-cooked in traditional masonry brick ovens (hornos) for roughly 72 hours before being crushed, naturally fermented, and double-distilled in copper pot stills. The resulting spirit is then aged for a minimum of 18 months in a combination of American white oak and French oak barrels, a dual-wood approach that layers vanilla-rich sweetness against more structured tannins and dried-fruit complexity uncommon in single-barrel añejo programs.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Warm caramel and cooked agave greet the nose first, followed by vanilla bean, toasted oak, and a subtle undercurrent of dried apricot. A gentle waft of cinnamon and baking spice emerges as the spirit opens up in the glass.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is soft and full-bodied, with roasted agave and butterscotch leading into a mid-palate of dark chocolate, toffee, and light tobacco. French oak influence surfaces toward the peak with structured tannins and a touch of dried fig that keeps the sweetness in check.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Long and warming, with lingering notes of toasted oak, caramel, and a gentle peppery spice. The cooked agave character reasserts itself at the tail end, grounding the finish in tequila terroir rather than pure barrel influence.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Mijenta Añejo\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003eThis añejo rewards a slow, neat pour in a Riedel or Glencairn glass, where the dual-oak complexity has room to develop. A single large ice cube also works well, opening up the dried-fruit and chocolate notes without diluting the body. For cocktails, try it in an \u003cstrong\u003eOaxacan Old Fashioned\u003c\/strong\u003e, where the toffee richness stands up to mezcal's smoke; a \u003cstrong\u003eTequila Manhattan\u003c\/strong\u003e, substituting rye with the Añejo for an agave-forward twist on sweet vermouth and bitters; or a \u003cstrong\u003eAñejo Sour\u003c\/strong\u003e, where the dark fruit and oak tannins create a layered backbone against citrus and egg white.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eGifting a tequila enthusiast who appreciates aged, sipping-quality expressions\u003c\/li\u003e\r\n\u003cli\u003eAfter-dinner pours alongside dark chocolate or a cigar\u003c\/li\u003e\r\n\u003cli\u003eIntroducing whisky drinkers to premium aged tequila\u003c\/li\u003e\r\n\u003cli\u003eBuilding a highland-versus-lowland tequila tasting flight\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eWhat does Mijenta Añejo taste like?\u003c\/strong\u003e Mijenta Añejo delivers rich caramel, roasted agave, dark chocolate, and toffee with a structured tannic backbone from French oak aging. The finish is long and warming with lingering baking spice and toasted oak.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eHow does Mijenta Añejo compare to Don Julio Añejo?\u003c\/strong\u003e Both are 100% Blue Weber Agave añejos from Jalisco, but Mijenta uses a dual-wood program with American and French oak barrels, while Don Julio Añejo is aged in American white oak. The result is a more tannic, dried-fruit-forward profile in Mijenta versus Don Julio's softer, honey-and-vanilla character.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eIs Mijenta Añejo good for sipping neat?\u003c\/strong\u003e Yes — the 18-month aging and 40% ABV make it approachable and complex enough to drink neat without any harshness. It is designed as a sipping tequila first and foremost.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eWhere is Mijenta Añejo made?\u003c\/strong\u003e Mijenta Añejo is produced in the Los Altos (highlands) region of Jalisco, Mexico, under the direction of maestra tequilera Ana María Romero Mena. The highlands altitude contributes to sweeter, fruitier agave compared to valley-grown plants.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Mijenta Añejo?\u003c\/strong\u003e Dark chocolate truffles complement the toffee and cocoa notes. Grilled lamb chops match the oak spice and structure. Aged Manchego or Gouda cheeses echo the caramel sweetness. Mole negro brings out the dried-fruit complexity. Flan or crème brûlée mirrors the vanilla and butterscotch character.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eWhat sizes does Mijenta Añejo come in?\u003c\/strong\u003e Mijenta Añejo is widely available in the standard 750ml bottle size.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eIs Mijenta Añejo worth the price?\u003c\/strong\u003e Mijenta Añejo positions in the premium tier of the añejo category, competing with expressions like Fortaleza Añejo and Tears of Llorona. The dual-oak aging, artisanal brick-oven production, and extended 18-month rest justify its price point for drinkers who value complexity over brand recognition alone.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Mijenta Añejo?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003eThe dual-barrel aging in both American and French oak sets Mijenta Añejo apart from most competitors in its price tier, which typically rely on American oak alone. That French oak component introduces a structured tannic quality and dried-fruit depth that moves the spirit beyond the caramel-vanilla archetype of many añejos. Ana María Romero Mena brings decades of tequila-making experience to a production process that prioritizes slow brick-oven cooking and natural fermentation over industrial efficiency. For drinkers seeking a highland añejo with genuine complexity and a production story grounded in craft rather than marketing, Mijenta delivers a compelling and distinctive bottle.\u003c\/p\u003e","brand":"Mijenta","offers":[{"title":"Default Title","offer_id":50528507527337,"sku":"42669","price":149.99,"currency_code":"USD","in_stock":true}],"url":"https:\/\/theliquorbarn.com\/products\/mijenta-anejo-750ml","provider":"The Liquor Barn","version":"1.0","type":"link"}