Tequila 1940 employs a traditional method in which fully grown agaves are meticulously cooked in brick ovens for a duration of 30 hours using direct steam at a reduced pressure, leading to a more gradual cooking process. Subsequently, the tequila undergoes a resting period of 24 hours followed by an 18-hour cooling phase.
The fermentation process is carried out slowly and naturally, utilizing a distinct yeast strain exclusive to Casa Campo Azul. Distillation occurs gradually in stainless steel stills equipped with a copper interior.
Finally, the tequila is aged in barrels crafted from American white oak, which have been previously utilized exclusively for the aging of tequila.
80 Proof
The fermentation process is carried out slowly and naturally, utilizing a distinct yeast strain exclusive to Casa Campo Azul. Distillation occurs gradually in stainless steel stills equipped with a copper interior.
Finally, the tequila is aged in barrels crafted from American white oak, which have been previously utilized exclusively for the aging of tequila.
80 Proof
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