Campeon tequila is made at El Viejito distillery in Atotonilco, Jalisco. For more than 75 years, the Nunez family has been making unadulterated, additive-free tequila with a clean-tasting purity and a trademark note of white pepper and spice. In Mexico, they release an eponymous tequila called El Viejito, but in the U.S. they're brought in by the Bay Area's own Lou Palatella, who contracts the juice under his Campeon label. Juan Nunez is a big believer in minimal oak influence, so the anejo isn't as rich or dark as most tequilas in this category. Nevertheless, this is what true anejo drinkers are searching for - that transformation of pepper into baking spice, and of fruit into vanilla. It's a seamless tequila that never loses itself after a year in the barrel.
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