Cascahuin Reposado Tequila, 38.0%

£57.00

Cascahuín Reposado Tequila rests for 6–8 months in American oak barrels, each in use for over 20 years. The extended ageing imparts a mellow golden hue and layers of vanilla, honey and gentle spice that elevate this approachable yet sophisticated reposado.

Production:

What makes this reposado stand out is its meticulous production: estate-grown Blue Weber agave are harvested after at least five years of growth, slow-baked in traditional masonry ovens for 25hours, followed by a careful blend of modern milling and historic tahona extraction, crushed by both roller mill and tahona. Dual fermentation in stainless steel (70%) and cement (30%) tanks preserves the purest agave character. The “ordinario” undergoes two distillations, separating heads, hearts and tails to capture only the finest spirit for reposado maturation that ensure a silky, balanced spirit.

Pairing Suggestions:

Enjoy with grilled halloumi and charred pineapple salsa to accentuate the tequila’s honeyed agave and vanilla notes or with seared pork tenderloin in a maple-chipotle glaze for a harmonious balance of smoky sweetness and subtle spice.

Tasting Note:

Pale yellow-gold with warm amber reflections. The nose reveals cooked agave, honeyed vanilla and a hint of dry earth while the palate is smooth agave sweetness, soft oak spice and gentle baking-spice undertones. A silky, lingering warmth with a touch of toasted wood on the finish.

Origin:

Valles Region, Jalisco, Mexico

Alcohol:

38.0%

6 in stock
70cl
Reviews
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Cascahuin

Tequila Cascahuín’s story began in 1904 in a modest tavern in El Arenal, where the first pages of its history were written. By the 1930s, Salvador Rosales Briseño - an enterprising farmer and rancher - joined the family business, honing his skills in mezcal and wine before founding the modern distillery in 1955. His vision and commitment laid the groundwork for what Cascahuín is today.

Now in its third generation, Cascahuín remains family-run and passionately dedicated to quality. From expanding masonry ovens and fermenting tanks in the 1980s to cultivating their own Blue Weber agave, each step honours tradition while embracing innovation. Today, Cascahuín is celebrated for its sustainable practices, precise craftsmanship and unmistakable expression of the Valles terroir.

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