ADDRESS:
JESÚS MARÍA, JALISCO, MÉXICO
Crystal-clear and bright tones, aroma and flavor with fruity character resulting from a delicate elaboration process and characteristic of the Altos de Jalisco agave.
Tequila Campo Azul Diamante is the result of a careful and unique process characteristic of our cellars which have been built at a record height (7,200 feet above sea level) where the humidity and low temperature delay the aging process and benefit the process of integration of tequila with the flavors of the barrel.
The tequila ages for more than 12 months under 100% natural conditions in American white oak barrels. On completion of the 12-month aging, our tequila goes through a complex filtration system that not only totally removes the amber color that comes from the barrels but also smooths out its flavor unlocking delicious notes.
Tequila 3 Barricas is a worthy example of the sophistication that tequila has reached today, since it represents the maximum demand and innovation in aging techniques in our industry when using different types of woods and barrels that acquired the seasoning of the spirits or wines that previously aged.
Category: 100% Agave
Class: Añejo
Alc. Vol.: 40%
Cap: 750 ml
Tequila 1940 has a traditional process where agaves are cooked in masonry ovens for 30 hours of direct steam at lower pressure, slower cooking, 24-hour rest and 18-hour cooling.
It has a slow natural fermentation, with a unique yeast exclusive to Casa Campo Azul and a slow distillation in stainless steel stills with a copper interior.
It is aged in exhausted American white oak barrels that previously only aged tequila.
Tequila 1940 features an artisanal process where mature agaves are cooked in masonry ovens for 30 hours with direct steam at lower pressure, resulting in a slower cooking process. Afterward, there is a 24-hour resting period and 18 hours of cooling.
It undergoes a slow, natural fermentation with a unique yeast exclusive to Casa Campo Azul. The distillation process takes place slowly in stainless steel stills with a copper interior.
The tequila is then aged in emptied barrels made of American white oak, previously used solely for aging tequila.
It is been said that the agave was grown for the first time in Jesus Maria with the purpose of making hard liquor around the year 1600. Nowadays, this town is one of the most important producers of agave in the country.