Tequila 1940 has a traditional process where agaves are cooked in masonry ovens for 30 hours of direct steam at lower pressure, slower cooking, 24-hour rest and 18-hour cooling.

It has a slow natural fermentation, with a unique yeast exclusive to Casa Campo Azul and a slow distillation in stainless steel stills with a copper interior.

It is aged in exhausted American white oak barrels that previously only aged tequila.