Cascahuin Tahona Extra Añejo
Cascahuín · Destiladora Cascahuín (NOM 1123)
Cascahuín's tahona-crushed extra añejo is a contemplative spirit that demonstrates what extended aging can accomplish when the base distillate is robust enough to hold its own. The agave character persists despite three years in wood — a testament to the tahona process and the quality of the raw material. This is tequila for sipping slowly.
Nose
Rich cooked agave and vanilla dominate, layered with dark chocolate, cinnamon bark, and a touch of pipe tobacco. There's a bready, yeasty quality from the tahona process that adds earthy depth. Dried tropical fruit and caramel emerge as it opens.
Palate
Dense and complex, with dark chocolate, butterscotch, and a pronounced oak influence that stops short of overwhelming the agave. Black pepper and leather appear mid-palate, while a subtle minerality reminds you of the volcanic terroir. The texture is creamy and full.
Finish
Extended and warming, with tobacco, vanilla, dark cocoa, and a fading echo of cooked agave that anchors everything.
- Agave
- 100% Blue Weber Agave
- Production
- Tahona-crushed, naturally fermented, copper pot distilled
- Region
- El Arenal, Jalisco, Mexico
- Cooking Method
- Tahona-crushed, naturally fermented, copper pot distilled
- Distillation
- Double distilled in copper pot stills
- Aging Vessel
- Aged minimum 3 years in American oak barrels
- NOM
- 1123
- Additives Free
- Yes
Food Pairing
Oaxacan mole negro, with its layers of dried chiles, chocolate, and warm spices, is a natural counterpart to this extra añejo's depth, while tender braised short ribs provide the richness to stand up to the oak and tobacco notes.
The Rosales family has operated Cascahuín in El Arenal since 1904, and their tahona line uses a two-ton volcanic stone wheel to crush roasted agave piñas — a method that yields a richer, more textured distillate than modern mills.
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