Campo Azul 1940 Blanco Tequila

Born from the red earth of Jesús María in Jalisco’s highlands, Casa Campo Azul honors the legacy of its founder, Don Ricardo López, who began crafting exceptional tequila in 1940 using his family’s generations of agave-growing expertise. Each plant is cultivated for 7–8 years before being slow-cooked for over 50 hours in traditional masonry ovens, then milled, fermented for 78 hours, and double-distilled for purity and depth. The result is a tequila with fresh herbal aromas, sweet agave on the nose, and a vibrant palate of citrus, mint, and eucalyptus—a true expression of Jalisco’s terroir and artisanal tradition.

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