Cascahuin Plata Tequila

Cascahuin Plata stands as a testament to lowland agave traditions in El Arenal. The Rosales family crafts this unaged spirit at the legendary NOM 1123. Master distiller Salvador Rosales Trejo rigorously monitors the entire traditional production process, ensuring absolutely zero synthetic additives or artificial flavorings manipulate the natural profile. It doesn't rely on modern shortcuts. The resulting liquid vividly captures the rugged, mineral-rich terroir of its Jalisco birthplace.

• Cooked in traditional stone brick ovens
• Extracted using a mechanical roller mill
• Double distilled in stainless pot stills
• Certified completely additive-free

This unaged expression showcases deep earthly complexities alongside vibrant, raw agave sweetness. Fermentation occurs naturally inside large, open-air cement tanks. Relying on wild, airborne strains, this exceptionally slow fermentation process allows the local native flora to deeply influence the spirit's final aromatic character. It's a strikingly honest pour. It delivers a deeply authentic perspective on traditional Mexican production methods.

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Nose: Initial aromas deliver a massive strike of wet earth and freshly roasted agave. Distinct black pepper notes cut through subtle, underlying hints of bright lemon zest.

Palate: It's surprisingly heavy, coating the mouth immediately. Earthy minerals and raw vegetal flavors wrestle with a concentrated wave of natural agave sweetness.

Finish: The spice lingers beautifully down the throat without burning. A dry fade leaves behind faint traces of green olive and that signature lowland minerality.

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Serve this earthy blanco alongside a sharp white cheddar or tangy Cotija cheese. The robust mineral profile effortlessly cuts through the rich fats of crispy pork carnitas or freshly prepared, citrus-cured shrimp ceviche. It'll balance the palate instantly.

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Cascahuin Plata Tequila | Additive-Free Blanco | NOM 1123

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Cascahuin Plata Tequila from NOM 1123 is a traditional, additive-free blanco. Traditional brick oven cooking delivers intense roasted agave and earthy notes.

Nose: Initial aromas deliver a massive strike of wet earth and freshly roasted agave. Distinct black pepper notes cut through subtle, underlying hints of bright lemon zest.

Palate: It's surprisingly heavy, coating the mouth immediately. Earthy minerals and raw vegetal flavors wrestle with a concentrated wave of natural agave sweetness.

Finish: The spice lingers beautifully down the throat without burning. A dry fade leaves behind faint traces of green olive and that signature lowland minerality.

Serve this earthy blanco alongside a sharp white cheddar or tangy Cotija cheese. The robust mineral profile effortlessly cuts through the rich fats of crispy pork carnitas or freshly prepared, citrus-cured shrimp ceviche. It'll balance the palate instantly.