Launched in April, Mayenda enters the ultra-premium tequila class with a powerful pedigree and course of. The distillery’s Maestro Tequilero, Jesus Susunaga Acosta, brings intensive expertise with Cognac homes of France, vermouth makers of Italy, and historic distilleries of Scotland, together with a deep ardour for tequila.
Named after Mayahuel, the Aztec goddess of agave, Mayenda is produced in small batches utilizing a signature distillation course of that blends centuries-old craft with fashionable strategies. Throughout the manufacturing course of, roasted piñas (agave hearts) are macerated in base distillate earlier than the ultimate distillation, which reinforces the aromas and flavors of caramelized, cooked agave within the liquid. Mixing the macerated base distillate with agave miel, the revered honey of the agave plant, provides layers of complexity—candy, caramel, vegetal, floral, and peppery notes. The ultimate distillation of Mayenda takes place in copper-pot stills (relatively than chrome steel or oak), yielding a sturdy, flavorful tequila.
Mayenda’s inaugural expression is a tequila blanco with a silky physique and wealthy complexity.​ The spirit’s aroma brings layers of honey, cinnamon, orange blossom, and contemporary grass, whereas undertones of baking spices, contemporary herbs, and pepper weave their manner via caramelized agave notes.​ The tequila finishes with a lingering notes of citrus, honey, and baking spices.
Mayenda is greatest loved neat and paired with roasted pineapple or blended in a cocktail, equivalent to a Hibiscus Previous Normal. Head to mayendatequila.com to study extra and to discover a bottle close to you.
HIBISCUS OLD FASHIONED
2 oz. Mayenda Blanco TequilaÂ
1/2 oz. hibiscus syrup
2 dashes mole bitters
Instruments: mixing glass, barspoon, strainer
Glass: double Previous Normal
Garnish: grapefruit twist
Add the tequila and the syrup to a mixing glass with ice. Add the bitters and stir collectively. Pour over ice right into a glass, then garnish.
