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landing near 75 grams of residual sugar held in check by about 7 grams of acidity
with the verticality of high-altitude fruit and the wild edge of a forest-grown vineyard
It is a serious
the liquid is twice-distilled in a Christian Carl copper pot still
and the 1950s-planted Brea vineyard in Serralunga that produces their Ca'Mia bottling
Cascahuin Tequila Blanco OTHERREGION landing near 75 grams ofRooted in the mineral rich soils of El Arenal, Jalisco, the Blanco is a true expression of place. Brick oven cooking coaxes out the agaves natural sweetness while preserving vibrant citrus and fresh herbaceous notes. Clean and approachable, with a palate that balances sweet, cooked agave, a whisper of bitterness, and a crisp, refreshing finish.
US$ 34.99
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US$ 2500.00
US$ 1075.00
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