Born from the red Earth of Jesus Maria, in the highlands of Jalisco, among abundant fields of blue agave and the vision on Don Ricardo Lopez, who thanks to his passion for work and dedication from many years, has made Casa Campo Azul a reference in the art of making tequila of the highest quality. It was recently in the top 3 brands rated by a panel of experts at Tequila Matchmaker. Slow roasted in a traditional brick oven the agaves are then left to cool very slowly over 18 hours. This allows more complex flavors to develop during the fermentation process.

The tequila opens with notes of cooked agave, followed by a touch of yeast. The earthiness is reminiscent of damp soil, and the barrel aging contributes rich oak, cinnamon, nutmeg, and clove undertones. Finish: The finish is medium to medium-long, leaving a warm trail of baking spices and a kick of black pepper. A subtle bitterness lingers, adding complexity. 

This tequila strikes a harmonious balance between the sweetness of cooked agave and the gentle influence of light barrel aging. It’s perfect for sipping, especially by the firepit on cool evenings.