- Savory notes and minerality coming from the roasting in stone ovens, use of a traditional stone tahona, and copper pot distillation.
- Higher-proof blanco at 42% for a crisp tasting experience and increased citrus, herbal, and floral notes
- Slow maceration with a Tahona means less methanol in the final product, which means less of a headache the next day.
The creators of Cascahuin believe that innovation in Tequila comes from digging back into its artisanal roots, and the use of a tahona in the production of this incredible blanco is exactly that.