Campo Azul - 1940 Reposado Tequila

Tequila 1940 features an artisanal process where mature agaves are cooked in masonry ovens for 30 hours with direct steam at lower pressure, resulting in a slower cooking process. Afterward, there is a 24-hour resting period and 18 hours of cooling.

It undergoes a slow, natural fermentation with a unique yeast exclusive to Casa Campo Azul. The distillation process takes place slowly in stainless steel stills with a copper interior.

The tequila is then aged in emptied barrels made of American white oak, previously used solely for aging tequila.