Plantationcultivo

It starts when new plants are grown in our agave fields and they are planted in a new field.

Harvestjima

It takes around seven or eight years for an agave to grow and be harvested by the “jimadores”, who use a special hoe call “coa” to harvest. An expert is capable of harvest around 400 and 500 plants in one workday.

Cookingcocimiento

The agave is cooked in masonry ovens during 24 hours and then it rests during another 48 hours. The complete process lasts 72 hours. We use smaller ovens than others so we can assure a slow, uniform and profound cooking.

Grindingmolienda

Once it’s cooked, the agave is crushed through a grinding train where the natural sugars are removed.

Fermentationfermentación

This is key process in Casa Campo Azul since we use our own strain, specifically designed to work in our distillery’s conditions. It was developed with natural agents from this area, by the CINVESTAV of the National Polytechnic Institute.
The yeast that we used converts the sugars in alcohol. The process lasts around 72 hours, under controlled temperature and free of pollution.

Distillationdestilación

The tequila is distilled twice in our stainless-steel stills covered in copper to grant the unique taste. This is what we call double distillation.

Agingmaduración

The tequila rests and ages in barrels of American White Oak that were used in American Whisky distilleries. In here, the tequila acquires its color and taste, thanks to the dark, cold and wet atmosphere of our cellar.

We never used new barrels because we want the wood to soften our tequila profile without hiding the typical taste of Agave. To special editions, we use Limusin barrels, French Oak barrels, Oporto or Sherry barrels, which give tequila a sophisticated flavor.

Packingenvasado

Finally, the product is packed, labelled and sealed in such way that guarantees the correct presentation of all of our products.
Through this process we are able to increase the number of employments in our town and we keep the artisan origin of our tequila.

WHAT IS TEQUILA?

It is the most representative spirit in Mexico, that comes from the harvest, fermentation and distillation of the Tequila Weber Blue Agave. It is protected by the Apellation of Origin, the first one that Mexico obtained for a distilled product.

WHAT IS THE APELLATION OF ORIGIN?

This declaration establishes the territory that grows Tequilana Weber Blue Agave as protected. There are 181 towns in Mexico with this Apellation and there are the only ones that can produce a real tequila.

En la producción de tequila no puede utilizar agave cultivado fuera de la DOT y cualquier destilado que utilice agave fuera de la DOT no puede llamarse tequila.

WHERE IS CAMPO AZUL PRODUCED?

Tequila Campo Azul is produced in Jesus Maria, one of the towns protected by the Apellation of Origin. Jesus Maria is located in the Highlands of Jalisco, being 2,200 meters above sea level.

Casa Campo Azul uses only traditional process for its production. These have been enriched by current technology that does not compromises its handcraft nature in order to be consistent in our quality and provide a good spirit.