Mijenta Reposado Tequila Region_Sonoma and cheeses such as brie

and cheeses such as brie or camembert

Crème fraîche bridges the two — creamy but not heavy

The method of cold-extraction known as percolation is the method for obtaining flavors and the neutral spirit base is a blend of molasses and beetroot

Natural flavors and juice concentrate

Mijenta Reposado Tequila Region_Sonoma and cheeses such as brieMijenta Tequila comes to us from the highlands of Jalisco, where it's made with sustainability in mind, crafted by Maestra Tequilera Ana Maria Romero. Produced with 100% blue weber agave, and bottled without filtration, this Tequila packs a bright, vibrant flavor profile showcasing the authentic flavors of the agave at its heart. The bottles are made from locally sourced stock glass, while the labels are produced using agave waste. T