Among serious tequila drinkers, Cascahuín needs little introduction. The Rosales family's tequila-making roots date back to 1904, and its distillery in El Arenal, Jalisco, has become known for traditionally produced, agave-forward tequilas that proudly express the earthy, mineral character of the Valles region.
Produced at the highly regarded NOM 1123, Cascahuín uses 100% Blue Weber agave, traditional masonry ovens and natural well water. Depending on the expression, the cooked agave is extracted using either a roller mill or tahona before fermentation in stainless-steel or cement vats and double distillation. No additives are used-the flavor comes from the agave, fermentation, distillation and, when applicable, time in oak.
AGAVOS AWARDS DOUBLE GOLD
Bottled at a full 48% ABV without dilution or filtration, Plata 48 is Cascahuín with the volume turned up. Each production lot is limited to no more than 2,500 liters, capturing intense aromas and flavors of cooked agave, black pepper, fresh herbs, mint and dry earth. Full-bodied and oily on the palate, it delivers impressive concentration while finishing long, warm and remarkably balanced.
Produced at the highly regarded NOM 1123, Cascahuín uses 100% Blue Weber agave, traditional masonry ovens and natural well water. Depending on the expression, the cooked agave is extracted using either a roller mill or tahona before fermentation in stainless-steel or cement vats and double distillation. No additives are used-the flavor comes from the agave, fermentation, distillation and, when applicable, time in oak.
AGAVOS AWARDS DOUBLE GOLD
Bottled at a full 48% ABV without dilution or filtration, Plata 48 is Cascahuín with the volume turned up. Each production lot is limited to no more than 2,500 liters, capturing intense aromas and flavors of cooked agave, black pepper, fresh herbs, mint and dry earth. Full-bodied and oily on the palate, it delivers impressive concentration while finishing long, warm and remarkably balanced.
