Campo Azul 1940 Reposado Tequila
The beginning of this legacy is born from the red Earth of Jesus Maria, in the highlands of Jalisco, among abundant fields of blue agave and the vision on Don Ricardo Lopez, who thanks to his passion for work and dedication from many years, has made Casa Campo Azul a reference in the art of making tequila of the highest quality.
1940 is a very important year for us. It was the year of the birth of our founder, Don Ricardo Lopez, who decided to venture into the world of tequila, inheriting all of his father’s knowledge about the growing and caring of agave azul in his hometown Jesus Maria, Jalisco in the highland’s region.
The process begins when new plants (plant shoots) born from the mother plant are extracted and planted in a new field where they will grow and develop for 7-8 years before finally being harvested.
The agave is cooked in an ancestral type of masonry oven for 30 hours in direct contact with steam and continues cooking for another 24 hours for clow cooking down and rest on the pina. This slow cooking of the agave heads ensures a uniform cooking of the plant that gives the beverage more complex aromas and flavors.
From there the agave is milled and fermented for 78 hours until the fermentation reaches the desired richness, then double distilled in stainless steel stills.
The reposado is aged in American white oak barrels in our cellars.
Nose: Presence of sweet agave
Palate: Light alcoholic presence with vanilla and caramel notes
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Types of Spirits
- Whiskey: Made from fermented grain mash and aged in wooden casks.
- Vodka: Typically distilled from grains or potatoes and known for its clear, neutral flavor.
- Rum: Produced from sugarcane byproducts like molasses or sugarcane juice.
- Tequila: Made from the blue agave plant, primarily in the area surrounding Tequila, Mexico.
- Gin: Distilled with botanicals, primarily juniper berries, giving it a distinctive flavor.
Production Process
- Fermentation: The process where yeast converts sugars into alcohol.
- Distillation: Separating alcohol from the fermented mixture to increase its concentration.
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