Tequila Mi Campo Cocktails south contributing to the development of
Description
contributing to the development of noble rot
Fermented and aged in 350L barrels for 14 months (25% new) + 3 months in stainless steel
The wine is produced by vintage
which has been passed down from one generation to another since 1868
after which both parts are blended and refined ‘sur lies’ for 6 months during which time it also undergoes battonage
Tequila Mi Campo Cocktails south contributing to the development ofMango Mule made with Mi Campo Reposado tequila, liqueur and natural flavors Spicy Jalapeo Margarita made with Mi Campo Blanco tequila and orange liqueur
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