Cascahuin Tahona Blanco
Destilería Cascahuin (Grupo Cascahuin) · Destilería Cascahuin, El Arenal, Jalisco, Mexico
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.
Nose
Expressive and layered — roasted agave, fresh citrus zest, grassy earthiness, white pepper, a faint floral sweetness, and a stony mineral undercurrent
Palate
Full-textured and complex — cooked agave richness, lime, fresh herbs, a hint of stone fruit, white pepper heat, and subtle vanilla on the mid-palate
Finish
Long and dry with persistent mineral notes, roasted agave, and a clean herbaceous fade
- Agave
- 100% Blue Weber Agave, highland and lowland sourced
- Production
- Tahona (volcanic stone wheel) crushed; open fermentation; double distilled in copper and stainless steel pot stills
Cocktail Suggestion
Cocktail — The Stone Wheel Paloma: 2 oz Cascahuin Tahona Blanco · 3 oz fresh grapefruit juice · ½ oz fresh lime juice · ½ oz agave nectar · salt rim. Build over ice in a highball glass, stir once, garnish with a grapefruit wedge.
Food Pairing
Pair with: Ceviche with fresh lime and cilantro — the mineral agave and citrus notes in the tequila amplify every element of the dish.
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