Campo Azul 1940 Reposado Tequila
Campo Azul 1940 Reposado Tequila rests 6 months in heavily used American white-oak barrels that previously held only tequila — so it picks up far less vanilla and caramel than bourbon-barrel-aged reposados, staying light, clean, and agave-forward at 40% ABV (750mL). It's 100% blue Weber agave from the highlands of Jalisco, distilled at NOM 1416 (Productos Finos de Agave, Jesús María) under master distiller Pedro Hernandez Barba. Order it online at Del Mesa Liquor, San Diego, CA.
- ABV: 40% (80 proof) — 750mL, 100% blue Weber agave
- Aging: 6 months in heavily used American white oak previously holding only tequila
- Production: masonry-oven cooking, roller-mill extraction, deep-well water, open-air stainless fermentation with proprietary yeast, double-distilled in stainless pot stills with copper lining
- Origin: NOM 1416, Productos Finos de Agave, Jesús María, Los Altos highlands, Jalisco
- Recognition: Agave Matchmaker panel 84 / community 85
The Reposado That Skips the Sweetness
"1940" is the birth year of founder Don Ricardo López, and the line is the family's traditionally crafted flagship — three generations of agave growers in the mineral-rich red soils of the Jesús María highlands, now distilled at their own Casa Campo Azul distillery. The ex-tequila-barrel aging is the signature move: six months of gentle oak that seasons rather than sweetens, for a reposado that drinks like a change of pace from the bourbon-barrel norm. See more from Campo Azul or browse tequila and reposado tequila.
Tasting Notes
Agave, minerals, orange peel, and pepper with light oak on the nose; agave, minerals, citrus, and cinnamon with a bitter-oak edge on the palate; a light finish of oak and soapy citrus peel that trails off quickly (per Tequila Report).
How to Enjoy
Neat or with a single cube — the light, mineral profile is the point, so don't bury it. It also makes a precise, agave-forward Margarita or a highball with soda and lime.
Frequently Asked Questions
What does "1940" mean?
It's the birth year of founder Don Ricardo López — the line is Campo Azul's traditionally crafted flagship, now run by the family's third generation.
Why doesn't it taste like other reposados?
It's aged in ex-tequila barrels rather than ex-bourbon barrels, so it picks up much less vanilla and caramel — lighter, cleaner, more mineral.
Where is it made?
At NOM 1416 (Productos Finos de Agave) in Jesús María, in the Los Altos highlands of Jalisco, under master distiller Pedro Hernandez Barba.
A lighter, cleaner take on reposado — order Campo Azul 1940 Reposado online at Del Mesa Liquor, San Diego, CA.