Mi Campo Reposado Tequila

Mi Campo Reposado is the oak-rested expression from Mi Campo Tequila — 100% Blue Weber highland agave rested for three months in a blend of Cabernet Sauvignon and Pinot Noir wine barrels, producing a uniquely complex reposado with honey maple, white chocolate, and pepper character that the red wine barrel influence adds to the highland agave base, finishing on toasted oak.

The Cabernet Sauvignon and Pinot Noir barrel combination is what sets Mi Campo Reposado apart in the category — most reposados rest in American or French oak, while Mi Campo specifically uses red wine barrels to add the dried fruit, spice, and structure of Cabernet alongside the lighter, more floral and cherry-forward character of Pinot Noir. Three months of contact with both barrel types produces a reposado that is simultaneously approachable and more complex than standard American oak expressions. Browse all Mi Campo at Wooden Cork.

Tasting Notes

• Nose: Honey, agave sweetness, and the red wine barrel influence of dried fruit and light spice
• Palate: Honey maple, white chocolate, and pepper — the red wine barrel complexity integrated with highland agave sweetness
• Finish: Toasted oak, warm and medium-long with lingering wine barrel spice

Specs

• Producer: Mi Campo, Jalisco Highlands, Mexico
• Agave: 100% Blue Weber, highland
• Style: Reposado Tequila
• Resting: 3 months in Cabernet Sauvignon and Pinot Noir wine barrels
• ABV: 40%
• Size: 750ml

Frequently Asked Questions

What does Cabernet Sauvignon barrel resting add to a reposado?

Cabernet Sauvignon barrels carry the residue of a full-bodied, tannic red wine — dark fruit, black pepper, and structure. When a tequila rests in these barrels, the spirit picks up dried fruit character, spice, and a mild tannic framework that adds depth and complexity without the vanilla and coconut of American oak. Combined with Pinot Noir’s lighter cherry and floral notes, the Mi Campo Reposado barrel blend produces a noticeably different and more wine-adjacent character than standard reposado programs.

How does Mi Campo Reposado compare to the Silver?

The Silver rests three weeks in Chardonnay barrels — the result is a blanco with white wine-adjacent aromatics (coconut, almond, citrus). The Reposado rests three months in Cabernet and Pinot Noir barrels — the result is a fuller, more complex expression with red wine character, toasted oak, and the deeper honey and pepper profile that comes from both the additional aging time and the red wine barrel influence.