Cascahuín Rosa Blanco Tequila
Cascahuín · Destilería Cascahuín (El Arenal)
A textbook example of what unadulterated lowland tequila can be — vegetal, mineral, and structurally honest. It rewards slow sipping and doubles as a serious cocktail base for anyone who prizes agave over polish.
Nose
Wet river stone and damp clay lead the way, followed by roasted agave fiber, bruised green apple, and a lift of lime peel. Faint white pepper and a whisper of fresh-cut grass sit in the background.
Palate
Bright and mineral-driven, with cooked agave sweetness kept in check by a chalky, almost saline core. Mid-palate delivers green pineapple, crushed mint, and cracked black pepper, with a subtle olive-brine savoriness that pushes the earthiness forward.
Finish
Medium-length and dry, closing on volcanic stone, lime pith, and a lingering peppery warmth. Clean, gently astringent, and unmistakably terroir-driven.
- Agave
- 100% Blue Weber Agave (Agave tequilana), mature, grown in the lowlands around El Arenal, Jalisco
- Production
- Agave cooked in traditional stone/brick masonry ovens; milled with a combination of roller and tahona; open-air fermentation with wild yeast including agave fibers; double-distilled in small copper pot stills; bottled unaged at 40% ABV with no additives.
- Region
- El Arenal, Jalisco, Mexico
- Cooking Method
- Agave cooked in traditional stone/brick masonry ovens; milled with a combination of roller and tahona; open-air fermentation with wild yeast including agave fibers; double-distilled in small copper pot stills; bottled unaged at 40% ABV with no additives.
- NOM
- NOM 1123
- Additives Free
- Yes
Cocktail Suggestion
Piedra Viva — 2 oz Cascahuín Rosa Blanco, 0.75 oz fresh lime juice, 0.5 oz celery syrup (equal parts sugar and fresh celery juice), 3 dashes saline solution, 1 dash celery bitters. Shake with ice, strain into a chilled coupe, garnish with a thin cucumber ribbon and a pinch of sea salt on the rim.
Food Pairing
Grilled octopus with smoked paprika, lemon, and olive oil — the char and brine echo the tequila's mineral spine, while the citrus lifts its vegetal cooked-agave core.
Made by the fourth-generation Rosales family at NOM 1123 in El Arenal, where brick ovens, tahona-and-roller milling, open-air fermentation with wild yeast, and small copper pot stills produce tequila that tastes unmistakably of the volcanic valley floor beneath Volcán de Tequila.
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