Cascahuin Tequila Blanco

Cascahuín Tequila Blanco is a highland-lowland hybrid from the Rosales family's distillery in El Arenal, Jalisco, operating under NOM 1123 since 1904. The agave is estate-grown in the volcanic hills above El Arenal, then roasted in traditional brick hornos at the family's lowland facility, splitting the difference between herbaceous lowland funk and the sweet minerality of Los Altos fruit. The result is a blanco that delivers both green pepper and orchard stone fruit in the same pour, with production methods that predate modern industrial tequila by a century. Cascahuín—Nahuatl for "house of light"—is one of the oldest continuously operated distilleries in Jalisco, founded by the Rosales family in 1904. Three generations have worked the clay-rich lowland soils around El Arenal, following the old production playbook: mature Blue Weber agave is slowly roasted in brick hornos, crushed by tahona wheel, and fermented in open wooden vats with wild airborne yeast. The distillate is cut to proof with the distillery's own spring water, which carries the mineral signature of the volcanic aquifer beneath El Arenal. Tahona crushing means more plant fiber makes it into the still, yielding the oily, mouth-coating texture that defines traditional lowland tequila. On the nose you get white pepper, green almond, and a faint whiff of wet stone. The palate opens with cooked agave sweetness, then shifts to citrus pith and a drying herbal note that lingers through the finish. This is a blanco built for sipping neat or deploying in a margarita where you want the agave to hold its ground against lime and orange liqueur. Pair it with ceviche, grilled fish tacos, or anything involving cilantro and sea salt—the green pepper notes and mineral finish cut through acid and amplify the brightness of citrus and fresh herbs. In stock at Off Premise in Lincoln Park.