Tequila Cascahuín

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.

See where it happens

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

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José Rivón

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

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Lindsay Young

Cascahuin was another bucket list experience for me and they have so many small details they watch out for that speak to their knowlege of the industry and also welcoming guests into their facility. Tequila is always one of my favorite destinations and the bars, the distilleries, and the people will always live up to the hype. Can't wait to go back!

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Patrick Timmis

Traditional Tequila production meets innovation and experimentation. Very few distilleries can strike a balance between these two philosophies but Cascahuin does it brilliantly.

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