Cascahuin Blanco Tahona Tequila
Cascahuin Blanco Tahona Tequila is the historic-method bottling of the El Arenal house — 42% ABV (84 proof), 750mL, 100% Blue Weber agave crushed entirely by tahona, fermented open-air with its fibers in cement tanks and double-distilled in a stainless pot still with a copper coil, bottled unaged. NOM 1123. It is available to order online at Del Mesa Liquor.
- ABV: 42% (84 proof)
- Size: 750mL
- Agave: 100% Blue Weber, Tequila Valley, Jalisco
- Cooking: Stone/brick ovens
- Extraction: 100% tahona — the volcanic-stone wheel
- Fermentation: Open-air, with fibers, in cement tanks; deep well water
- Distillation: 2x, stainless pot still with copper coil
- NOM: 1123 — El Arenal, Jalisco, Mexico (Cascahuin, founded 1904)
The Stone Wheel, Remembered
Cascahuin — the name reads as "Cerro de Luz," Hill of Light — has made tequila in El Arenal since Salvador Rosales Briseño founded the house in 1904, and the Tahona is the family reaching back past its own roller mill to the way tequila was made before it: cooked agave dragged under a great stone wheel until the fibers give up their juice. The brand describes it as an attempt to recall historic tequila flavours, and the process around it is equally old-school — open-air fermentation with the crushed fibers still in the cement tanks, natural ambient yeasts, nothing hurried. The result is the most textured blanco in the range. Find it in our tequila collection, or compare all three Cascahuin blancos on the Cascahuin vendor page.
Tasting Notes
Nose: Cooked agave first, with white pepper, orange blossom and citrus leaves. Palate: Honeyed cooked agave, cut grass and Meyer lemon with a savoury olive-green pepper edge. Finish: Long and crisp, minerality carrying it out.
How to Enjoy
Neat, at room temperature, in a flute or copita — this is the Cascahuin to sip, not shoot; the tahona texture is the whole point. A few drops of water open the citrus and blossom.
Frequently Asked Questions
What is a tahona? A large volcanic-stone wheel that crushes cooked agave the pre-industrial way, extracting juice gently with more fiber character than a roller mill — slower, costlier, and prized for the texture and depth it gives a blanco.
How is Tahona different from the standard Cascahuin Blanco? Three ways: the extraction (100% tahona vs. roller mill), the fermentation (open-air with fibers in cement vs. stainless without fibers), and the proof — 42% here against 40% for the standard Blanco.
Is it aged? No — it is a blanco, bottled unaged, so everything in the glass is agave, stone and fermentation.
Tequila the old way — buy Cascahuin Blanco Tahona online at Del Mesa Liquor, San Diego, CA.
