LUXURY SIPPING TEQUILA: Perfect for Slow Drinking
The United States and Mexico are now home to Mayenda Tequila Blanco, a new luxury sipping tequila made to capture lost nuances from the heart of the agave. Unlike most tequilas, Mayenda’s is bottled after two extra phases of careful craftsmanship to preserve the complex flavours and aromas of cooked agave. The end result is a Blanco tequila with additional depth and sophistication, perfect for slow drinking. The first of its kind in the Campari Group’s luxury brand portfolio, Mayenda was created by Maestro Tequilero Jesus Susunaga and his team of professionals at Casa San Nicolás.‑
The rich heritage of the sacred plant was honoured in the naming of Mayenda by paying homage to Mayahuel, the Aztec deity of agave. Casa San Nicolás, located in Arandas, Jalisco, produces tequila in small batches using traditional methods to produce a superior product that is both delicious and respectful to the agave plant.
Mayenda Tequila Blanco starts with only the highest quality 100% Agave Azul, hand-harvested with a low jima cut (3cm) to remove harshness and bitterness. These two innovative processes bring out the agave’s richest flavours: To begin, the roasted pias (agave hearts) are macerated, or steeped, in the base distillate to infuse the spirit with caramelised, cooked agave smells and sensations.
Second, adding sweet, caramel, vegetal, floral, and peppery aromas by combining with agave miel, the “honey” from the cooking of agave. Mayenda is finally distilled in copper pot stills, where the agave’s natural sweetness and complexity are preserved without the use of sugar or chemicals.
Blending traditional methods with modern ones results in a Blanco tequila that is superb, rich, and complex, with hints of orange blossom and fresh grass in the nose and flavours of wildflower honey and cinnamon throughout. The tequila is the hue of the moon, and it has a smooth body with hints of caramelised agave and baking spices, fresh herbs, and pepper. The aftertaste is a reverberation of citrus, honey, and baking spices, and it’s best served neat at room temperature.
“When you walk through the distillery, just as the agave has finished cooking, you’re struck by the incredible roasted, caramelized, rich sweetness that envelops your senses,” says Mayenda’s Maestro Tequilero Jesus Susunaga. “Noticing that some of the most precious aromas and flavours from the agave are lost during the process, we asked ourselves ‘how were we going to take these flavours and capture them in a bottle?’”
Mayenda’s groundbreaking tequila-making process was developed over the course of three years and dozens of variations out of a deep respect for agave and a desire to uncover uncharted elements of its particular taste. When they tried the final combination, Susunaga and his crew felt they had hit upon something special. “Before even taking a sip, you’ll notice the complex bouquet,” noted Susunaga. “The incredibly rich aroma of honey, caramelization, and a touch of pepper carries through onto the palate with every sip. Mayenda brings forward layers of flavour, something truly special in a Blanco.”
The people that gave birth to Mayenda are the focus of its backstory; these specialists in Mexico are responsible for its unique flavours. The beautiful bottle, which was modelled after traditional Jaliscan glassware, is another example of the brand’s painstaking attention to detail. Labels are 100% recovered agave byproduct and feature the Aztec deity Mayahuel; both the product and container originate in Mexico. A copper medallion designed by Mexican jeweller Mauricio Serrano serves as the final touch for each bottle.
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