Launched in 2022, Cascahuin 11 Brix Blanco is a limited-release tequila that highlights an important part of tequila production, fermentation. Agaves were cooked in brick ovens, and then milled with a roller mill. When it came time for fermentation, Maestro Tequilero and owner Salvador "Chava" Rosales Trejo divided the cooked agave into three fermenting tanks: stainless steel, cement, and wood. After fermentation, each Mosto (the fermented agave juice in the tanks) contained 11 brix, which is a measurement of sugar levels, hence, the name. All three tequilas were distilled to 53% before being combined. The blend was stabilised for 5 months without any water dilution. 4,500 bottles were produced. Bottled at 53%.

Nose: Vegetal and mineral forward on the nose with hints of citrus and raw agave.

Palate: Mouth-coating cooked agave, roasted fruits, fennel, wet earthy mineral notes, and fresh green pepper spice. 

Finish: Finishes off with a briny minerality that is typical from Cascahuin.

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