Cascahuin Plata Tequila
Cascahuin · Tequila Cascahuín
Cascahuin's Plata is an object lesson in what unaged tequila can be when the raw materials and process are right. At this price, it outperforms bottles costing three times as much. The mineral backbone gives it a serious, contemplative quality that rewards sipping neat, though it's also one of the finest cocktail bases you'll find.
Nose
Bright cooked agave and wet mineral earth are immediate and compelling. Citrus zest — lime and grapefruit — floats above a grassy, herbaceous base with a light floral whisper of violet.
Palate
Clean agave sweetness meets a peppery bite at the center, with crushed herbs and a chalky mineral quality that speaks directly to El Arenal's volcanic soil. There's a hint of green apple fruit and a yeasty breadiness underneath.
Finish
Short to medium, finishing clean with lingering white pepper, citrus pith, and a final flash of cooked agave.
- Agave
- 100% Blue Weber Agave from lowland Tequila Valley
- Production
- Brick oven cooked agave, natural fermentation with open-air yeasts, double distilled in copper pot stills
- Region
- El Arenal, Jalisco, Mexico
- Cooking Method
- Brick oven cooked agave, natural fermentation with open-air yeasts, double distilled in copper pot stills
- Distillation
- Double distillation in copper pot stills
- NOM
- NOM 1123
- Additives Free
- Yes
Cocktail Suggestion
Mineral Paloma — 2 oz Cascahuin Plata · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave syrup · 2 oz sparkling mineral water · Build in a salt-rimmed highball over ice, stir gently, garnish with a grapefruit wheel.
Food Pairing
Ceviche with jicama, cucumber, and Tajín
The Rosales family has operated Tequila Cascahuín since 1904 in El Arenal, Jalisco, drawing water from the volcanic aquifer beneath the Tequila Valley to process agave grown in the surrounding red clay hillsides.
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