Mi Campo Reposado Tequila
Original price was: $24.99.$17.49Current price is: $17.49.
Proof80 (40% ABV)
*Please note that the ABV of this bottle may vary
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About Mi Campo Reposado Tequila
Mi Campo Reposado is double distilled in stainless stills for over 13 hours, then fermented in open-air tanks, amid fragrant citrus trees, resting for three months in the same French oak barrels used for aging Napa Valley Pinot Noir and Cabernet Sauvignon, imparting an incredibly smooth taste.
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About Tequila Mi Campo
Mi CAMPO is a traditionally made tequila. The piñas are cooked and crushed by a tahona stone, releasing the juices required for fermentation. The piñas are gently squeezed, carefully extracting the juice to avoid any hints of bitterness from the agave fibers, illuminating the agave plant’s natural honey characteristic and quelling any trace of bitterness.
Before Mi CAMPO is bottled, it rests in the same French oak used for aging wine, made by expert coopers who craft their prodigious barrels for Napa Valley winemakers. The result is an incredibly smooth tequila. The Blue Weber agave are matured for 7-years, and 100% sourced in Jalisco, México, the Piñas are steamed-cooked in stone ovens for up to 38 hours and naturally fermented using open-air tanks, which allow aromatics from nearby citrus trees to fuse with the tequila.
About Tequila
Although tequila has developed a bad reputation, there’s more to the spirit than just shots on a Saturday night.
This traditional Mexican drink origins in the state of Jalisco when according to a local legend, lightning struck an agave cactus before the Nahua tribe drank its warm nectar. Behold, tequila.
Legally, tequila has to be made of 51% of Blue agave around the Jalisco region in Mexico. There are different types of tequila according to age – from the youngest representatives, blanco, reposado, and añejo, to the oldest extra añejo.
Check out our impressive selection of tequilas, find your new favorite in Top 10 tequila & mezcal, or explore our treasury of Rare & hard to find tequilas.
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