Campo Azul Tequila

Mexico - 40% - Slow natural fermentation, with a unique yeast exclusive to Casa Campo Azul and a slow distillation in stainless steel stills with a copper interior. It is aged in exhausted American white oak barrels that previously only aged tequila.

Mexico - 40% - Tequila 1940 has a traditional process where agaves are cooked in masonry ovens for 30 hours of direct steam at lower pressure, slower cooking, 24-hour rest and 18-hour cooling. Confirmed additive free.

Mexico- Single Barrel Extra Anejo finished in Tennessee Whiskey casks. These are extremely exclusive and limited in quantity. 100% handcrafted and slow cooked in a stone oven in the Jesus Maria Highlands.

Mexico- Bold aromas of roasted pepper, prickly pear cactus, cracked pepper, Bold aromas of roasted pepper, prickly pear cactus, cracked pepper, and caramelized nuts with a soft, dry medium body and a grassy, peppery rhubarb custard.

Mexico- A shiny ore color, a fine and woody aroma, and a distinguished taste are all thanks to a mixture of 14 months of aging and white oak casks. Campo Azul Selecto Anejo scored 92-points with The Beverage Tasting Institute.

Mexico- Single Barrel Extra Anejo finished in Cognac French Oak casks. These are extremely exclusive and limited in quantity. 100% handcrafted and slow cooked in a stone oven in the Jesus Maria Highlands.