Review: Mi Campo Reposado Tequila
Mi Campo Reposado Tequila and the previously reviewed Mi Campo Blanco were launched November 2018. Each is made from 100% blue agave allowed to mature in the fields for a minimum 7 years, and pure spring water from Volcan de Tequila. The pinas are slow cooked for 38 hours. A unique method of squeezing the cooked pinas instead of crushing them is designed to eliminate flavors of bitterness. The juice is fermented for 3-5 days in open stainless steel tanks allowing local mango and citrus trees to influence the flavor. The spirit is double distilled for over 13 hours. The tequila then rests for three months in wine barrels from Napa Valley previously used to age Pinot Noir, and Cabernet Sauvignon. It pours to a golden apple cider color. The aroma is herbal agave, vanilla, and jalapeno pepper. Additional time in the glass brings out cinnamon, banana bread, and peach cobbler. The sweet honey, cooked agave, and vanilla entry is joined by citrus, and banana, building to a sweet and tangy peach peak. It fades with mineral texture and sweet herbal agave. The warm finish has a peppery sting, with sliced jalapeno pepper, peach ice cream, and smoky oak taste.
Don Colo
1.5 Oz. Tequila Mi Campo Reposado
1 Oz. Cocoa Liqueur
1 Oz. Coconut Liqueur
Pour Ingredients Into a Mixing Glass With Ice and Gently Stir
Strain Into a Chilled Coupe Glass
Garnish With a Speared Piece of Amaranth
NOM: 1137
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40% Alcohol
Score: 90
Award: Silver Medal