Campo Azul Selecto Añejo is a 100% blue Weber agave tequila from Jesús María in the highlands of Jalisco, aged 14 months in white oak barrels and bottled at 80 proof (40% ABV).
Tequila Campo Azul is produced in Jesús María, one of the towns protected by the tequila appellation of origin, where its story was born from the red earth of the highlands among abundant fields of blue agave. The house uses a proprietary family yeast and mineral-rich well water.
The Selecto Añejo rests for 14 months in white oak barrels, American white oak that has previously aged only tequila, in cellars more than 2,200 meters (7,200 feet) above sea level. The cool, thin highland air slows and refines the maturation and keeps the tequila elegant.
The result has a shining golden color, a fine, woody aroma and a smooth, refined, distinguished taste: rich agave with deep oak notes. It scored 92 points from the Beverage Testing Institute.
Served in its distinctive teardrop bottle, it is made for sipping: enjoy it neat or with a single large cube, or use it in a Añejo Old Fashioned.
Añejo tequila is aged between one and three years in oak barrels of no more than 600 litres, long enough to add colour, sweetness and spice while keeping the character of the agave, which makes it a natural sipping tequila.
Tequila can only be made from blue Weber agave in five designated Mexican states, chiefly Jalisco, and the finest bottlings are made from 100% agave. Sipping tequila is best enjoyed from a narrow-rimmed glass that concentrates the aromas, at room temperature and without salt or lime, so the character of the agave and the barrel can come through.
Tasting Notes
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Nose: Fine, woody, cooked agave.
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Palate: Rich agave, deep oak notes, smooth.
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Finish: Refined and elegant.
Specifications
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Producer: Campo Azul, Jesús María, Jalisco
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Agave: 100% blue Weber
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Aging: 14 months in white oak, cellars above 2,200 m
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Style: Añejo
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Proof / ABV: 80 proof (40% ABV)
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Size: 750ml
How to Enjoy It
Sip it neat or on a large cube, or stir an Añejo Old Fashioned.
Frequently Asked Questions
How long is it aged?
14 months in white oak barrels.
Where is it made?
Jesús María, in the highlands of Jalisco.
What makes the aging special?
Cellars more than 2,200 meters above sea level slow and refine maturation.
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