Mi Campo Reposado 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 three months in French oak barrels previously used for Napa Valley Pinot Noir and Cabernet Sauvignon.
As with the blanco, there’s a somewhat clearer agave character on the palate than on the nose, and that herbal, peppery note is bigger on the finish, too. Ultimately, however, this greenness weighs things down quite a bit, and rather dulls a spirit that otherwise starts out so bright.
