CAMPO AZUL Tequila Blanco 1940

In 1940, an important year in their history, it marked the birth of their founder, Don Ricardo Lopez. He chose to enter the tequila industry, inheriting his father’s wisdom about cultivating agave azul in Jesus Maria, Jalisco, in the highlands.

The process starts by extracting and planting new agave shoots in a different field, where they grow for 7-8 years before harvesting. These agave plants are slowly cooked in an ancestral masonry oven for 30 hours with direct steam contact, followed by an additional 24 hours for gradual cooling and resting on the pina. This slow cooking ensures uniformity and imparts complex aromas and flavors to the beverage.

After this, the agave is milled, fermented for 78 hours, achieving the desired richness, and finally double distilled in stainless steel stills to become tequila.