Description
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.
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