Campo Azul 1940 Reposado

It took three generations to arrive at the Campo Azul tequila we find today.

The first generation were agave growers who planted in the Highlands of Jesús María.

The second generation of agave growers decided to open their distillery in 1996, Casa Campo Azul (NOM 1416).

Today, the third generation runs the company while maintaining its own agave plantings to help ensure a reliable supply of quality agave for tequila production.

Part of the Campo Azul family of brands, Campo Azul 1940 is its traditionally crafted line, named for the 1940 birth year of founder Don Ricardo López.

For this reposado, agave is cooked in a masonry oven, crushed with a roller mill, and fermented in open-air stainless-steel tanks with Campo Azul’s proprietary yeast. It is then distilled in stainless-steel pot stills with copper lining before resting for six months in heavily used American white-oak barrels that previously only held tequila.

Aroma: Agave, minerals, orange peel, pepper, light oak

Flavor: Agave, minerals, citrus, soapy, cinnamon, bitter oak

Finish: A light oak and soapy citrus-peel finish trails off quickly

Most tequilas are aged in barrels that previously held bourbon, but because this one uses exhausted oak that held only tequila, the resulting profile develops much less of the vanilla and caramel character often associated with aged expressions.

Campo Azul 1940 is a light, clean, change-of-pace reposado that skips many of the sweeter notes common in the category.

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