It all began with a medicine man in the mountains of Jalisco known as Don Cazcabel. His tequilas use only the finest natural ingredients the region has to offer, including locally produced blue agave that grows for seven years before being harvested. Also used are coconuts from Jalisco (juicy, sweet, and tropical in the mix with the dry, earthy tones and hint of citrus from Cazcabel Blanco) and coffee (which adds a roasted, sweet coffee note to the tequila). Once the agave is harvested, autoclaves are used to steam the piñas. After 10 days of fermentation in steel tanks, Cazcabel is distilled and cold filtered to remove any impurities. The combination of these processes gives Cazcabel a beautifully rounded, smooth, and balanced flavor.
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