Aromatherapy
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Campo Roble uses prime agaves and the best aging techniques from Jalisco.
By using a Coa (sharp tool made for harvesting agaves) we cut the leaves to get to the heart of the plant, also known as piña.
After being cut, our agaves are cooked from 3 to 5 days in small ovens to ensure they cook evenly.
The agave is mashed into fibers to extract the sugars and agave juices within them.
Our blend is left in tanks to be fermented from 3 to 5 days.
The final fermented mixture is twice distilled in copper stills.
Our liquid is finally aged in american and French oak casks.
