Reminder: We only ship spirits within the state of California.

The agaves are cooked via steam injection in Cascahuin's traditional stone ovens for 3 days and then given an extra day to cool down before being crushed on the distillery's roller mill. Fermentation occurs in stainless tanks before the double distillation begins. The first distillation happens on Cascahuin's stainless steel alembic still wtih a copper coil and the 2nd distillation takes place on the copper alembic with copper coil which brings the Tequila up to 55% ABV. Proofed with the deep well water on site, the Tequila takes the critical time to stabliize for 15-30 day in stainless before being bottled and labeled by hand