Casa Campo Azul 1940 Blanco Tequila 750ml

Tequila 1940 follows a traditional method in which agaves are cooked in masonry ovens for 30 hours with direct steam at a lower pressure, resulting in slower cooking. Afterward, there is a 24-hour rest period followed by an 18-hour cooling process. The slow natural fermentation process involves a unique yeast strain exclusive to Casa Campo Azul. The tequila undergoes a slow distillation in stainless steel stills with a copper interior. Finally, it is aged in American white oak barrels that were previously used only for aging tequila.

80 Proof