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.
Matured for six to eight months in well-seasoned American oak barrels, some of which have been used at the distillery for more than 20 years. The gentle influence of oak adds honey, vanilla and subtle dry-earth character without covering up the cooked agave. Balanced, silky and savory, this is a reposado for drinkers who still want their tequila to taste like tequila.
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.
Matured for six to eight months in well-seasoned American oak barrels, some of which have been used at the distillery for more than 20 years. The gentle influence of oak adds honey, vanilla and subtle dry-earth character without covering up the cooked agave. Balanced, silky and savory, this is a reposado for drinkers who still want their tequila to taste like tequila.
