Tequila 1940 has an artisanal process where mature agaves are cooked in masonry ovens for 30 hours under direct steam at lower pressure, slower cooking, 24 hours of rest, and 18 hours of cooling.

It undergoes a slow natural fermentation with a unique yeast exclusively from Casa Campo Azul and a slow distillation in stainless steel stills with a copper interior.

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