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
For this special blanco, the cooked agave is crushed entirely by tahona, the traditional volcanic-stone wheel once widely used throughout tequila production. Fermentation takes place in cement vats covered with agave fibers, producing a richer and more textural expression. Aromas of mint, citrus and cooked agave lead into a complex palate of sweet agave, fresh herbs and earthy minerality.
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
For this special blanco, the cooked agave is crushed entirely by tahona, the traditional volcanic-stone wheel once widely used throughout tequila production. Fermentation takes place in cement vats covered with agave fibers, producing a richer and more textural expression. Aromas of mint, citrus and cooked agave lead into a complex palate of sweet agave, fresh herbs and earthy minerality.
