Mi CAMPOS Mango Mule! Bonus Reposado Tasting

Описание: It's THIRSTY THURSDAY!

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On this episode Amigo Eric and I taste an RTD, Ready To Drink, cocktail from MI CAMPO. As a bonus, we try the Reposados on its own as this RTD is made with it.

From the manufacturer's website:
MANGO MULE

That cocktail you like? This one’s better. Our Mango Mule offers up a unique twist that goes all-in on the Mexican flair. It’s made with only 100% Blue Agave tequila — gently squeezed from the cooked piñas and rested in Napa Valley Pinot Noir and Cabernet Sauvignon barrels. Then comes premium liqueur and a complex blend of flavors that’s heavy up on the mango, ginger, and citrus.

Not made the way you’re “supposed” to. But undeniably delicious. Once you try it, there’s no going back.

OUR PATH

In traditional tequila-making, cooked piñas are crushed by a tahona stone to release the juice needed for fermentation. We’re turning tradition on its head by gently squeezing the piñas, carefully extracting the juice to avoid any trace of bitterness from the agave fibers. Before we bottle Mi CAMPO, we let it rest in the same French oak used for aging wine, made by prestigious coopers who craft their barrels for Napa Valley winemakers. It’s our way of melding the maker spirit from around the globe. It also gives us an incredibly smooth tequila.

OUR WAY, EVERY STEP OF THE WAY

• 7-year matured 100% Blue Weber agave sourced in Jalisco, México

• Piñas are steamed-cooked in stone ovens for 38 hours

• Natural fermentation using open-air tanks, allowing aromatics from nearby citrus trees to blend with the tequila

• Fermented with pure spring water from the Volcàn de Tequila

• Double-distilled in stainless steel stills for more than 13 hours

• Rested in wine barrels from Napa Valley to create Mi CAMPO’s richer, smoother finish

REPOSADO

Our tequila begins as 100% Blue Weber Agave, matured for seven years. We gently squeeze the cooked piñas, illuminating the agave plant’s natural honey characteristic and quelling any trace of bitterness.

Reposado is double distilled, then fermented in open-air tanks, amid fragrant citrus trees, resting for three months in the same French oak barrels used for aging Napa Valley Pinot Noir and Cabernet Sauvignon, imparting an incredibly smooth taste.

AROMAS AND FLAVORS

The fragrant nose opens with cooked agave, ripe banana, apple, chocolate and cappuccino, layered over aromas of vanilla, cinnamon, pumpkin and clove. On the palate, honey maple, peaches and cream, white chocolate and a thread of minerality segues to a pepper and toasted oak finish.



So do you think we liked the cocktail? How does it stand up to other Mule cocktails? Do we recommend getting it? Find out the answers to these questions and more on this episode of THIRSTY AMIGOS.

SALUD!
T.A.

Music by: J.C. Henderson
Contact: [email protected]