The elevation of Arandas ensures that the agave are well hydrated and that they have mineral and nutrient rich soil which allow them to grow larger than anywhere else in Jalisco.
Once harvested we use autoclaves to steam our pinas and start converting the carbohydrates and starches into fermentable sugars. Autoclaves have many benefits including being able to regulate temperatures which allow for an even cook and a beautifully clean tequila.
After fermenting in steel tanks for 10 days, Cazcabel is distilled using a combination of copper pot and steel stills and then chill-filtered to get rid of any impurities. The combination of these processes gives Cazcabel tequila its well rounded but amazingly smooth and balanced flavour.
Cooking: Autoclave (high pressure).
Crushing: Roller mill.
Fermentation: 100% agave. Fermentation in stainless steel tanks.
Still Type: Copper pots.
Ageing: 14 months in American oak casks.
Water Source: Deep well water.
Other: N.A.
Nose: Cooked agave, warm spices with hints of toffee and vanilla.
Palate: Rich texture with notes of cinnamon, vanilla and dry cacao. Subtle winter spices and a rich roasted agave note.
Finish: Warming with a smooth, dry finish and a touch of toasting oak with good length.
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