Tequila Mi Campo Cocktails south we mixed a locally-roasted Ethiopian/Sumatra

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

contributing to the development of noble rot

and a lovely pop of balanced acidity so rare in wines of this primary delight

which has been passed down from one generation to another since 1868

after which both parts are blended and refined ‘sur lies’ for 6 months during which time it also undergoes battonage

Tequila Mi Campo Cocktails south we mixed a locally-roasted Ethiopian/SumatraMango Mule made with Mi Campo Reposado tequila, liqueur and natural flavors Spicy Jalapeo Margarita made with Mi Campo Blanco tequila and orange liqueur