Beiruting - Life Style Blog - Mijenta Tequila now in Lebanon
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Mijenta Tequila now in Lebanon
(What's up ?) 1 year ago

During his visit to Lebanon, we had the opportunity to interview the founder of Mijenta Tequila M. Juan Coronado:

 

1. What differentiates Mijenta Tequila from other tequilas?

At Mijenta, we believe in people, we believe in the land and in celebrating life. For us, everything begins with the quality of the tequila itself, which is truly exceptional. Crafted by renowned Maestra Tequilera Ana María Romero, we use only the best ingredients and a meticulous process to create a super-premium spirit that captures the unique terroir of the region.

We refer to Mijenta as a tequila that is culinary, it is to be shared, enjoyed with food, over conversation. Our tequila is meant to enjoy the moment, drink responsibly and live life at its best.

But Mijenta is about more than crafting great tequila, and the core ethos that we’ve built the brand around have also resonated strongly with consumers. From the outset, we’ve had a deep commitment to environmental sustainability and giving back to the local community. We’re proud to be the first and only tequila producer to receive B Corp certification, which is amazing validation of our desire to have a positive, lasting impact.

2. What is the best way to drink Mijenta Tequila, as tequila is mostly used in cocktail drinks

The way I like to drink Mijenta tequila is neat in a champagne flute glass. It gives you the chance to enjoy all the nuances of the terroir, all the aromas of the agave and the unique flavor of Mijenta tequila. This way, you will be able to capture the vegetal, mineral, ripe fruits, and spices in the tequila, this gives you the best opportunity to enjoy it.

That said, Mijenta’s Blanco and Reposado both make incredible cocktails! I enjoy using them in both new innovations as well as takes on classic cocktails. For instance, the Reposado makes a great Old Fashioned.

3. Tequila is booming nowadays; do you think this is temporary?

There is tremendous interest in tequila that is definitely here to stay. But as consumers have been flooding the category, what’s particularly interesting is the huge and growing interest in premium tequila.

The key trend for us is that people are being drawn in, maybe by a celebrity tequila, but are then trading up to higher-quality, more authentic tequilas. And that’s really where you find the deep, complex flavors of agave that the best producers are able to develop in their spirits. For us, that’s exactly why we never use additives – we don’t want to go through the meticulous process of making our tequila, sourcing the best ingredients, only to taint the spirit at the end with sugars, caramel, glycerine or other agents. In my view, being additive free is an essential component of quality in tequila.

Based on these trends, I’m excited about the future for Mijenta!

4. Mijenta received the BCorp Certification. What does this certification mean and how will it impact the brand and consumers?

Mijenta has been called the tequila provocateur in the industry and we love that.

Our goal when we founded Mijenta was to build a great brand and a great company guided by a strong set of values. From the outset, we’ve been focused on doing things the right way. I think it’s telling that one of our co-founders, Elise Som, is our Director of Sustainability.

We’re thrilled to be the only tequila producer to receive B Corp certification to date. The process to receive this certification is extremely rigorous and requires transparency about your business. In other words, you’ve got to be walking the walk. Receiving B Corp certification is incredible validation of how we run our business.

For the industry, we hope this pushes other to put greater emphasis on sustainable practices. But I can tell you that the response from consumers and our business partners has been off the charts, and we’re honored that what we’re doing is resonating so deeply.

5. Who is behind the making of Mijenta tequila “The Maestra Tequilera”, the team, the jimadores?

“Mijenta” derived from “Mi Gente” which means “My People” so the focus on and importance of our people is right in our name.

In my view, Mijenta is more than a brand, a movement, a way of doing things right. We have been so blessed because we have the best Maestra Tequilera in the world Ana Maria Romero. She is someone that I adore and admire. In crafting tequila, she has combined art and science to elevate traditions to the next level and deserves all the accolades and applause that people can give.

Our jimadores are fantastic, our family at the distillery is a very close tight group of people.

As for the team, Elise Som, co-founder and Director of Sustainability, has helped us push the envelope on sustainability from Day 1. And our other co-founder, Mike Dolan, the former CEO of Bacardi, had from the beginning a plan to create a company that did everything the right way from the start.

6. With which kind of food do you recommend drinking Mijenta Blanco, Reposado and Anejo?

When it comes to drinking tequilas, the world is your oyster, because tequila is very complex, I would say it is the most complex alcohol beverage. If I want to enjoy a glass on Mijenta Blanco, I will go for a caesar salad, something fresh and crunchy. A ceviche or sushi works perfectly because the acidity of the tequila helps you breakdown the food.

 


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