You must be of legal drinking age in your country to enter this site. Are you years or older?

OR
Verify age via Facebook

Mi CAMPO supports the Century Council’s fight against underage drinking and drunk driving.
To learn more, visit their website at: www.centurycouncil.org
We will not share your information or post to your Facebook wall without your permission.
Please enjoy responsibly. © Mi CAMPO
Our Privacy Policy and Terms of Use have changed. By using this website, you agree to the Privacy Policy and Terms of Use.

Mi Campo
Mi Campo
Mi Campo
Menu
Mi CAMPO - Our Path

OUR PATH

In traditional tequila-making, cooked piñas are crushed by a tahona stone to release the juice needed for fermentation. We’re turning tradition on its head by gently squeezing the piñas, carefully extracting the juice to avoid any trace of bitterness from the agave fibers. Before we bottle Mi CAMPO, we let it rest in the same French oak used for aging wine, made by prestigious coopers who craft their barrels for Napa Valley winemakers. It’s our way of melding the maker spirit from around the globe. It also gives us an incredibly smooth tequila.

OUR WAY, EVERY STEP OF THE WAY

  • 7-year matured 100% Blue Weber agave sourced in Jalisco, México
  • Piñas are steamed-cooked in stone ovens for 38 hours
  • Natural fermentation using open-air tanks, allowing aromatics from nearby citrus trees to blend with the tequila
  • Fermented with pure spring water from the Volcàn de Tequila
  • Double-distilled in stainless steel stills for more than 13 hours
  • Rested in wine barrels from Napa Valley to create Mi CAMPO’s richer, smoother finish
Mi CAMPO TEQUILA - Barrel Icon

TEQUILA Mi CAMPO