The Tequila Collective

10/01/2026

7 new releases I’m excited to dive into in the coming month! Which bottle would you try first?

09/29/2026

09/25/2026

Did you know this about fortaleza?

09/24/2026

From the field to the distillery… agave is harvested and transported all in a matter of hours to make tequila.

09/17/2026

An agave field first thing in the morning and the hard work that goes into harvesting these resilient plants! I don’t know of anything better to represent the beauty of Mexico and its people! Viva Mexico 🇲🇽

09/14/2026

The coolest bottle just dropped! This a Mijenta Tequila Maestra Selection No. 3 and it’s one of the coolest bottles you’ll ever find!

Made from agave that grew 8 years from seed, which is rare. Most agave for tequila production is grown from hijuelos or offshoots from a mother plant. The agave was then slow roasted in stone ovens before the sugars were extracted using a tahona stone to mill the agave. The agave juice was then fermented in wood vats with fibers and then distilled in copper pot stills. The final blanco tequila was then rested in clay post for 15 days before being bottled at 100 proof. These techniques, although some of the more traditional by most standards, are seldom used in modern tequila production due to their lack of efficiency and increased time to produce a single batch. However, they often yield some of the finest, most complex tasting tequilas available.

Aroma - Cooked agave sweetness similar to a yam or sweet potato, olive brine minerality, lemon zest citrus that is bright and inviting, coriander seeds which adds a little lemon citrus and spice, asparagus for a green vegetal aroma, and cinnamon.
Flavor - Minerality, cinnamon, lemon and orange citrus, mint, fennel, and earth.
This is what a blanco tequila is meant to taste like. A combination of the earth and the surrounding from which the agave grew.