Cascahuin Tequila Blanco

Cascahuín Tequila Blanco comes from the Rosales family's distillery in El Arenal, Jalisco, where three generations have worked the clay-rich lowland soils under NOM 1123. This is a highland-lowland hybrid expression: the agave is estate-grown in the volcanic hills above El Arenal, then trucked down to the family's brick-oven operation for roasting and fermentation. The result is a blanco that splits the difference between the herbaceous funk of true lowland tequila and the sweet minerality of Los Altos fruit, delivering both green pepper and orchard stone fruit in the same pour. The Rosales family founded Cascahuín in 1904, making it one of the oldest continuously operated distilleries in Jalisco. The name translates to "house of light" in Nahuatl, a nod to the sun-flooded agave fields that surround the palenque. Production follows the old lowland playbook: mature Blue Weber agave is slowly roasted in traditional brick hornos, crushed by tahona wheel, and fermented in open wooden vats with wild airborne yeast. The distillate is then cut to proof with the distillery's own spring water, which carries the mineral signature of the volcanic aquifer beneath El Arenal. 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. The mouthfeel is oily and mouth-coating, a hallmark of tahona-crushed tequila where more plant fiber makes it into the still. 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. Cascahuín Tequila Blanco is available for pickup at Off Premise Chicago, 1128 W Armitage Ave in Lincoln Park, for local Chicago delivery, or nationwide shipping.