sample sent from the brand Maestra Selection No. 3 begins with fully mature Blue Weber agaves grown from seed in Jamay, Jalisco by the Lago de Chapala shoreline. These agaves are slowly cooked in an oven crafted using volcanic stone from Popocatépetl, an active volcano outside Mexico City. The agaves are then crushed by a tahona from the same stone, imparting hints of minerality that can be discovered in the final profile. Fermentation takes place in wooden tanks with agave fibers, using proprietary and ambient yeast. Distilled in copper pot stills before stabilizing in clay pots for 15 days, which is an homage to the ancestral style of producing agave spirits.   TASTING NOTES: Nose: Initially, it was vegetal and grassy with minerality, alcohol and yeast. As it opened, agave and fruit came through, along with citrus/orange, pepper, floral notes and some chocolate. Palate: Sweet cooked agave, cracked pepper, raspberries and anise.  Finish: Alcohol fades to sweet agave, pepper and anise; warm and spicy. Overall: I visited this tequila a few times. Initially, it was vegetal and harsh. When I revisited it days later, it was quite delicious. It really needs to open up to meet its full potential! It ended up being my favorite Mijenta expression yet. Happy Sipping!