1940 Tequila Campo Azul Reposado

Don Ricardo Lopez, born in 1940 and hailing from the highland region of Jesus Maria, Jalisco, inherited all his papi's knowledge of caring for and cultivating agave azul.

The process starts with the extraction of new plants from the mother plant, which are then planted in a special field and left to grow for 7-8 years. After that, the agave is cooked in a traditional masonry oven for 30 hours with direct steam, then another 24 hours of slow-cooking. This process helps impart intense aromas and flavors to the drink, without any added coloring or additives. 100% agave azul.

Notes of sweet agave, light alcohol, vanilla and caramel.

40% abv