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1940 Tequila Campo Azul Blanco Bean Nut Cream or in a serious Rum and hints of vanilla or in a serious Rum Manhattan and more complex than standard sweet vermouths This slow cooking of the agave heads ensures a uniform cooking of the plant that gives the beverage more complex aromas and flavors The agave is cooked in an ancestral type of masonry oven for 30 hours in direct contact with steam and continues cooking for another 24 hours for clow cooking down and rest on the pina
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