Tequila Mi Campo Cocktails south native yeast fermentation
Description
native yeast fermentation
Fermented and aged in 350L barrels for 14 months (25% new) + 3 months in stainless steel
The wine is produced by vintage
with Didier now running the domaine
contributing to the development of noble rot
Tequila Mi Campo Cocktails south native yeast fermentationMango 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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