Cascahuín means "mountain of light" because large deposits of ore in the ground attract lightning during thunderstorms. The nearby mountain gives the distillery its name and is featured on the label.
Distilling their own tequila since 1904, the current distillery was built in 1955 by Salvador Rosales Briseño, followed by his son Salvador Rosales Torres and now his grandson Salvador "Chava" Rosales Trejo. In addition to the two Salvadors, the team includes Chava's sister Tere (Finance) and Daniel Ocampo (Technical Director). Also, Tetsu Shady, a bartender from Japan who has been a brand ambassador since 2015. In addition to their own brand, Siembra Valles, David Suro's brand, is also produced here.
Cascahuín has the standard equipment of a medium-sized tequila distillery. The cooking process takes place with steam in masonry ovens, so-called hornos. Crushing of the agave is done with a roller mill and the fermentation process is carried out either with or without fibres. In order to revive the traditional methods, they acquired a tahona; the traditional mill wheel made of volcanic stone, which gives the distillates a different flavour profile than the usual milling methods. All the spirits are double distilled using the pot still method.