1940 Blanco Tequila

Tequila 1940 has a traditional process where agaves are cooked in masonry ovens for 30 hours of direct steam at lower pressure, slower cooking, 24- hour rest and 18-hour cooling. It has a slow natural fermentation, with a unique yeast exclusive to Casa Campo Azul and a slow distillation in stainless steel stills with a copper interior.