Launched in April, Mayenda enters the ultra-premium tequila category with an impressive pedigree and process. The distillery’s Maestro Tequilero, Jesus Susunaga Acosta, brings extensive experience with Cognac houses of France, vermouth makers of Italy, and historic distilleries of Scotland, along with a deep passion for tequila.
Named after Mayahuel, the Aztec goddess of agave, Mayenda is produced in small batches using a signature distillation process that blends centuries-old craft with modern methods. During the production process, roasted piñas (agave hearts) are macerated in base distillate before the final distillation, which enhances the aromas and flavors of caramelized, cooked agave in the liquid. Blending the macerated base distillate with agave miel, the revered honey of the agave plant, adds layers of complexity—sweet, caramel, vegetal, floral, and peppery notes. The final distillation of Mayenda takes place in copper-pot stills (rather than stainless steel or oak), yielding a robust, flavorful tequila.
Mayenda’s inaugural expression is a tequila blanco with a silky body and rich complexity. The spirit’s aroma brings layers of honey, cinnamon, orange blossom, and fresh grass, while undertones of baking spices, fresh herbs, and pepper weave their way through caramelized agave notes. The tequila finishes with a lingering notes of citrus, honey, and baking spices.
Mayenda is best enjoyed neat and paired with roasted pineapple or mixed in a cocktail, such as a Hibiscus Old Fashioned. Head to mayendatequila.com to learn more and to find a bottle near you.
HIBISCUS OLD FASHIONED
2 oz. Mayenda Blanco Tequila
1/2 oz. hibiscus syrup
2 dashes mole bitters
Tools: mixing glass, barspoon, strainer
Glass: double Old Fashioned
Garnish: grapefruit twist
Add the tequila and the syrup to a mixing glass with ice. Add the bitters and stir together. Pour over ice into a glass, then garnish.