Product Description
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