Tequila Mi Campo Cocktails south after which both parts are
Description
after which both parts are blended and refined ‘sur lies’ for 6 months during which time it also undergoes battonage
which has been passed down from one generation to another since 1868
we mixed a locally-roasted Ethiopian/Sumatra blend of beans with a rich oatmeal stout under pressure (like espresso but without the steam) using our German-built “Brewnik” device
It's well balanced
native yeast fermentation
Tequila Mi Campo Cocktails south after which both parts areMango 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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