Cascahuín Plata 48
Cascahuín · Destilería Cascahuín (Rosales family)
One of the most transparent expressions of lowland terroir on the market — Cascahuín Plata 48 strips away every softening influence and lets the agave, the soil, and the still speak plainly. Essential for any serious blanco flight.
Nose
A vivid burst of cooked agave fiber leads, layered with wet river stone, crushed black pepper, and bright lime zest. Underneath, subtle notes of green olive brine, damp earth, and a whisper of eucalyptus signal the untamed volcanic soil of El Arenal.
Palate
Full-bodied and oily, with an assertive rush of roasted agave, white pepper, and grapefruit pith. Mid-palate reveals mineral salinity, fresh-cut grass, and a touch of anise, all buoyed by the higher proof without ever burning. There's a raw, almost saline vegetality that speaks directly of the soil.
Finish
Long and structured, drying with lingering pepper, citrus oil, and a chalky mineral echo. The extra ABV gives it grip and clarity that lower-proof blancos simply can't match.
- Agave
- 100% Blue Weber Agave (Agave tequilana), mature Valles-region plants
- Production
- Agaves cooked in masonry (mampostería) ovens; roller mill extraction; open-air fermentation with wild/native yeasts including bagasse; double-distilled in small stainless steel pot stills with copper coils; bottled unaged at 48% ABV without reduction to standard proof.
- Region
- El Arenal, Jalisco, Mexico (Valles/Lowlands)
- Cooking Method
- Agaves cooked in masonry (mampostería) ovens; roller mill extraction; open-air fermentation with wild/native yeasts including bagasse; double-distilled in small stainless steel pot stills with copper coils; bottled unaged at 48% ABV without reduction to standard proof.
- NOM
- NOM 1123
- Additives Free
- Yes
Cocktail Suggestion
The Arenal Highball — 1.5 oz Cascahuín Plata 48, 0.5 oz fresh lime juice, 0.25 oz agave syrup, top with chilled mineral water (4 oz). Build in a tall glass over a single large ice spear, gently stir, garnish with a grapefruit peel expressed and dropped in.
Food Pairing
Grilled octopus with smoked paprika, lemon, and Castelvetrano olives — the tequila's salinity and pepper mirror the char while its citrus lifts the richness.
Fourth-generation distiller Salvador Rosales Trejo crafts Cascahuín at NOM 1123 in El Arenal, where mature Valles agaves are cooked in masonry ovens, milled traditionally, and fermented with native yeasts — a rare unbroken thread of family tequila-making stretching back to 1904.
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