Cascahuín prides itself on using traditional production methods like brick ovens and tahona mills, and exclusively estate-grown agave, ensuring a pure and authentic flavor profile without additives.
Estate-grown means Cascahuín cultivates their own blue weber agave in El Arenal, Jalisco, giving them complete control over the agave's maturity and quality, directly impacting the final tequila.
No, Cascahuín is committed to producing additive-free tequila. Their tequilas showcase the natural flavors derived solely from the agave and traditional production processes.
A tahona is a large stone wheel used to crush the cooked agave. Cascahuín uses this traditional method because it gently extracts the sugars and flavors from the agave, resulting in a more complex and nuanced tequila.
Cascahuín tequilas are known for their pronounced agave character, often exhibiting earthy, herbal, and subtly sweet notes, with variations depending on the specific expression (Blanco, Reposado, Añejo).