Cascahuin Tahona Blanco Tequila

Cascahuín Tahona is the Rosales family's stone-crushed blanco at 42% ABV — the bottle that made El Arenal's 1904 distillery a cult, and the one Agave Matchmaker's tasters keep comparing everything else to. Salvador Rosales Torres runs Cascahuín, NOM 1123, the fourth generation of a family distilling in the lowland town of El Arenal since 1904 — the distillery David Suro chose for Siembra Valles and Wild Common chose for its whole line. The Tahona is 100% blue Weber agave from the valley's volcanic soils, slow-roasted up to seventy-two hours in stone ovens, crushed by a two-ton volcanic tahona, fermented with the fibers in the distillery's mampostería stone tanks with native yeast, double-distilled in copper, and bottled at 42% ABV, additive-free. Agave Matchmaker's tasters, on Cascahuín's signature: cooked agave, wet cement, minerals, earth, pepper, olive, and butter — the 1123 concrete, distinctive and delightful, Cascahuín far ahead of the rest; one Siembra Valles reviewer says outright he prefers the Cascahuín Tahona. Expect a dense, oily nose of roasted agave, wet stone, green olive, and mint, opening into a full, mineral, peppery palate with the tahona's weight and a very long, clean finish. Honest note: one of the two or three most respected blancos in Mexico, at a price that's an act of generosity — buy it before the enthusiasts do. Neat, in a copita. Cascahuín, stone-crushed.

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