Campo Azul's plantations are located in Los Altos, Jalisco where the soil is red, rich in clay and nutrients. The Agave is grown for an average of 7 years before it is ready to be harvested.
What makes Campo Azul different is their juice extraction method. Campo Azul is proud of being one of the few distilleries that has a diffuser to extract the juices. The Agave is not cooked previous to the sugar extraction. The agave is cut and ripped in fine fiber strips and then washed to extract all the plant's sugars. The juices are cooked in autoclaves and proceeds with the same steps of fermentation and distillation.