Aroma
Herbal (Mint, Thyme, Eucalyptus)
3 bottles with this note
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Tequila Aroma Kit
Develop your palate with the canonical reference for herbal (mint, thyme, eucalyptus) and related notes.
Cascahuin Tahona Blanco
Destilería Cascahuin (Grupo Cascahuin)
Tahona production is brutally inefficient — the volcanic stone wheel extracts less juice, takes longer, and demands more labour than a mechanical shredder. Cascahuin does it anyway because the result is a blanco with a weight and mineral complexity that industrial methods cannot replicate. This is tequila at its most expressive — unaged, unfiltered, unapologetic. Drink it neat with a slice of orange and understand why the Rosales family has kept this process unchanged for generations.
Siete Leguas Reposado
Casa Siete Leguas (est. 1952)
If El Tesoro is the tequila nerd’s tequila, Siete Leguas is the tequila maker’s tequila. This is the distillery where Don Julio González originally made his tequila before launching his own brand — yes, Don Julio tequila was born at Siete Leguas. The family has refused every shortcut the modern tequila industry has embraced: they still use brick ovens when autoclaves are faster, tahona stones when roller mills are cheaper, wooden fermentation tanks when stainless steel is easier to clean, and copper pot stills when column stills would be more efficient. The result is a tequila with a mineral complexity and savory depth that industrial methods simply cannot replicate. The Reposado’s eight months in American oak adds just enough vanilla and warmth without obscuring the agave and terroir. When tequila professionals talk about “the old way,” this is what they mean.
Tapatio Reposado
Tequila Tapatio S.A. de C.V. (Camarena family, 5th generation)
Tapatio is the tequila that tequila makers drink. The Camarena family — the same lineage that gave us El Tesoro and G4 — runs one of the most traditional operations in Jalisco. Carlos Camarena, the current master distiller, slow-roasts his highland agave for 48 hours in brick ovens, ferments with wild airborne yeasts and natural well water, and keeps production deliberately small. The reposado rests just four months — enough to round the edges without masking the agave. This is tequila for purists, and at around $45 it’s one of the best-kept secrets in the category.