A true first in the world of tequila, we rest our Blanco ‘Las Rocas’ in a custom-made 10-ton concrete egg—an unconventional nod to old-world wine-making techniques. The concrete subtly raises the pH, unlocking layers of minerality, while gentle micro-oxygenation enhances structure and mouthfeel.
Bottled at an elevated 45% ABV, ‘Las Rocas’ explodes out of the glass with notes of agave, citrus, and honey. Whether sipped neat, over a single rock, or in a beautifully crafted cocktail, ‘Las Rocas’ will speak to those who value a rich, layered, and captivating representation of Blanco Tequila.
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Distillery : Cascahuín
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NOM : 1123
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Agave Region : Lowlands
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Cooking : Brick Oven (72 Hours)
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Extraction : Milling
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Fermentation : Concrete (96 Hours)
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Distillation : Pot Still (2X)
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Resting: Concrete Egg (4 weeks)
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Master Distiller : Salvador Rosales Trejo
