EL Cascahuin NOM 1123

Tequila Cascahuín

Since 1955, the Rosales family has protected a way of making tequila that refuses shortcuts — built on patience, volcanic soil, and unwavering coherence.

Always Steady

Cascahuín was formally founded in 1955 by Salvador Rosales Briseño in El Arenal, though the family’s roots go back to 1904. From the beginning, the intention was clear: make tequila the way it was meant to be made.

No diffusers.
No additives.
No corrections.

The name means “Hill of Light.” And that clarity defines everything they do.

A closer look at Cascahuín — where patience, tahona extraction, and volcanic terroir shape a spirit that speaks quietly, but confidently.

Tequila Cascahuín – El Arenal, Jalisco (Valles Region)

How Purity Is Preserved

Slow Steam Cooking

Brick ovens cook the agave slowly over several days, followed by a full rest to concentrate natural sweetness.

Tahona & Roller Mill

Traditional tahona extraction works alongside roller mills to maintain structure and deepen flavor.

Open-Air Transformation

Natural yeasts ferment in cement and stainless tanks, developing body and complexity without additives.

Clean Double Distillation

Careful cuts isolate only the heart, producing a crisp, mineral-forward spirit that reflects the land.

What our customers say

Real reviews from real customers

José Rivón

“I really loved the experience and finally seeing what’s behind one of my favorite tequilas. The tasting was spectacular.”

Michael Romo

“You can really feel the openness of the Rosales family. I was genuinely happy to visit Cascahuín.”