Cascahuin Tahona Reposado
Cascahuín · Destilería Cascahuín (NOM 1123)
Cascahuín's Tahona Reposado showcases the difference that stone milling makes. The texture is weightier than roller-milled equivalents, carrying more of the agave's roasted character into the glass. Brief barrel time adds structure without masking the spirit's origin. A tequila that tastes like where it comes from.
Nose
Roasted agave dominates, with sweet cooked pumpkin and a mineral earthiness. Underneath, fresh lime zest and a faint note of wet clay give it a grounded, savory profile.
Palate
The tahona-crushed character shows immediately in the texture — slightly rustic and full. Cooked agave sweetness, white pepper, and a whisper of vanilla from light barrel aging. A green herbal note, like fresh thyme, weaves through the midpalate.
Finish
Medium and clean, with lingering mineral warmth and a final brush of black pepper.
- Agave
- 100% Blue Weber agave (Tequilana Weber var. Azul)
- Production
- Brick oven roasted, tahona-crushed, open-tank fermented, double distilled in copper
- Region
- El Arenal, Jalisco, Mexico
- Cooking Method
- Brick oven roasted, tahona-crushed, open-tank fermented, double distilled in copper
- Distillation
- Double distilled in copper pot stills
- Aging Vessel
- 4–6 months in American oak barrels
- NOM
- 1123
- Additives Free
- Yes
Cocktail Suggestion
Piedra Paloma — 2 oz Cascahuín Tahona Reposado · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · 2 oz sparkling mineral water · Build in a salt-rimmed highball over ice, stir gently, garnish with grapefruit wedge.
Food Pairing
Charred nopal cactus paddles with crumbled queso fresco, salsa verde, and warm corn tortillas — the smoky, vegetal, mineral qualities echo the tequila's earthy backbone.
Operating continuously since 1904 in El Arenal — the heart of Jalisco's agave country — Cascahuín is a family-owned distillery that still uses a volcanic tahona stone to crush slow-roasted agave piñas.
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