Mi Campo Blanco is made from 100% blue weber agave, matured for seven years. After extraction, the agave is fermented in open-air tanks near citrus trees and double-distilled. Bottled at 80 proof, the tequila rests for up to one month in French oak barrels previously used for Napa Valley Chardonnay.
If you want a blanco that’s delightful to smell and easy to drink, this is one of the best bangs for the buck on the market. I would recommend this as an easy entry into blancos.
Notes of green pepper and jalapeno are significant, with more of a black pepper note on the finish. Lots of caramel lingers on the back end, reminding you — significantly — of the barrel treatment, and making you forget once again that this is allegedly a blanco.
