Who’s ready for a new tequila? And by that I mean a new tequila, complete with “two extra steps of craft and care” in the production process.
Here’s all the info:
Mayenda was named as a tribute to Mayahuel, the Aztec goddess of agave, and celebrates the rich history of the revered plant. Each small batch is carefully crafted at Casa San Nicolás, in Arandas, Jalisco, to ensure a tequila of the highest quality that honors the agave.
For Mayenda Tequila Blanco, only the finest 100% Agave Azul is hand-harvested with a low jima cut (<3cm) to remove harshness & bitterness, before embarking on the unique process. The deepest flavors of agave are unearthed by adding these two pioneering steps of craft and care:
• First, macerating, or steeping, the roasted piñas (agave hearts) in the base distillate, inviting the aromas and flavors of caramelized, cooked agave into the liquid.
• Secondly, blending with agave miel, the “honey” from the agave cooking, to bring layers of complexity – sweet, caramel, vegetal, floral, and peppery notes.
The final distillation of Mayenda takes place in copper pot stills, which captures the sweetness and complexity of the cooked agave without any added sugars or additives.
OK, got all that? Let’s give it a try.
The nose is on the earthier side, lightly peppery but simultaneously creamy, almost buttery. Notes of apple butter, laced with cinnamon, emerge with some time in the glass. The palate sees a lot of fruit developing, quite quickly. Again it’s heavy with baked apple or applesauce notes, buttered pecans, and honeycomb. The spice and pepper of the agave builds with time in glass, lingering alongside notes of torched lemon peel and a light touch of greenery that comes along later in the game, evoking fresh-pressed agave. All told, it’s very well-balanced, even if the entire experience leans more on the soft side. The tequila is perfect in a margarita or a paloma, though the price is clearly positioned for straight sipping.
80 proof. NOM 1440.
A- / $70 / mayendatequila.com