Cazcabel Tequila is produced in an independent micro distillery nestled in the town of Arandas, located within the highlands of the Jalisco mountains in Mexico. Situated at a significant elevation, this locale ensures optimal hydration for the agave plants and provides them with mineral and nutrient-rich soil, resulting in larger agave plants than anywhere else in Jalisco.
Upon harvest, Cazcabel utilises autoclaves to steam the piñas, initiating the conversion of carbohydrates and starches into fermentable sugars. This method offers numerous advantages, including temperature regulation for a uniform cooking process, ultimately yielding a remarkably pure tequila. Following a 10-day fermentation period in steel tanks, Cazcabel undergoes distillation using a combination of copper pot and steel stills, followed by chill filtration to eliminate any impurities. These meticulous processes culminate in Cazcabel Tequila, renowned for its well-rounded, smooth, and harmoniously balanced flavour.