History,
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.
Tasting Notes,
Nose: Cinnamon, upfront and pure agave sweetness with a slight bit of dark chocolate
Palate: agave, barrel spice, slight bit of tropical fruit, and light pepper
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.
Tasting Notes,
Nose: Cinnamon, upfront and pure agave sweetness with a slight bit of dark chocolate
Palate: agave, barrel spice, slight bit of tropical fruit, and light pepper
