Mi Campo Blanco
Blanco is double distilled, then fermented in open-air tanks, amid fragrant citrus trees, before resting for up to one month in the same French oak barrels used for aging Napa Valley Chardonnay, imparting an incredibly smooth taste.
Tasting Notes
Nose: A nose of cooked agave, banana, fresh coconut, almonds, sweet orange and green apple is layered over hints of elegant vanilla.
Taste: On the palate, orange blossom tea underscores threads of honey and sweet orange.
Finish: Finish is balanced by subtle white pepper notes.
Alcohol by Volume (ABV): 40%
Cazuela
Ingredients:
1½ oz Tequila Mi CAMPO Blanco
½ oz Chile Liqueur
½ oz Fresh Lemon Juice
2 dashes Orange Bitters
3 oz Grapefruit Soda
Method:
Measure and pour Tequila Mi CAMPO Blanco, Chile liqueur, lemon juice and bitters over ice, then stir.
Top with grapefruit soda, then garnish with speared grapefruit, lime and orange wheels.
Bésame Mucho
Ingredients:
1½ oz Tequila Mi CAMPO Blanco
1½ oz White Wine
3 Strawberries, medium sized
½ oz Fresh Lemon Juice
½ oz Simple Syrup
1 Green Cardamom, whole pod
2 oz Sparkling Water
Method:
Muddle strawberries.
Measure and pour all ingredients (except sparkling water) into a cocktail shaker and then shake vigorously.
Fine strain over fresh ice, fill the remainder of the glass with sparkling water and stir.
Garnish with an expressed lemon twist and strawberry.
PRO TIP: Add aromatics with a piece of licorice root and star anise.