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| Cascahuin | |
| Tequila anejo | |
| Notes of vanilla, caramel, toasted wood | |
| Blue agave | |
| 70 cl | |
| 40.0% | |
| American oak barrels | |
| Minimum 1 year | |
| Double distillation in copper still | |
| 2 | |
| Agave tequilana weber blue | |
| Dark amber | |
| Neat, with ice or in cocktails |
It lends itself both to slow tasting, paired with dark chocolate or aged cheeses, and to accompanying savory meat dishes, where it enhances caramelized notes. I recommend serving it slightly cool, around room temperature, in a tasting glass: a few centiliters are enough to appreciate the character without tiring its fragrance. A choice suited to those seeking an elegant añejo with immediate drinkability.
Cascahuin
Discover the spirits, production style and story of Cascahuin.
Distillation
Double distillation; predominantly produced using pot-still style stills. For some ancestral expressions they employ a setup with an earth oven and a copper still heated with wood.
Ageing
Aging in American oak barrels; Reposado: about 6–8 months in American oak (used barrels >20 years), Añejo: 14–16 months, Extra Añejo: 48 months of maturation followed by stabilization in the distillery's pipones.