Скачать или смотреть Inside Cazcanes Tequila | Step‑By‑Step Process, Agave Harvest, and Tasting Every Expression

Step into Amatitán, Jalisco, for a hands-on journey through the boutique Cazcanes distillery at NOM 1614, where tradition, spring water, and meticulous craft define every bottle. This episode follows a complete field‑to‑glass walkthrough: harvesting a mature blue Weber agave, low‑and‑slow cooking, natural fermentation, careful distillation, and a guided tasting across multiple Cazcanes expressions to understand how process choices shape flavor.

Where We Are And Why It Matters
Cazcanes’ distillery sits just outside the town of Tequila in Amatitán, about an hour from Guadalajara, placing it in the Los Valles region known for mineral‑rich soils and classic valley agave character. The visit program is on site at their facility, with a tasting room overlooking the barrel room—built for learning, not crowds.

Step‑By‑Step: How Cazcanes Is Made
This tour breaks down every production decision and why it matters in the glass. Cazcanes sources pristine, volcanic spring water from the Navichi Springs and trucks it to the distillery—one of the few houses that treats water as a signature ingredient rather than a utility. That water is used in extraction, fermentation, and proofing, imprinting a clean, mineral line across their profile.

Agave selection and harvest: Hand‑selected 100% Blue Weber agaves at peak sugars; the jimador removes pencas with a coa, leaving a small collar to add herbal nuance, then loads piñas for cooking. Viewers will see a live harvest and learn how maturity and field practice affect yield and flavor.

Cooking: Cazcanes uses a “low‑and‑slow” autoclave schedule—about 8 hours of gentle steam, 8 hours resting on residual heat, and 8 hours natural cooling—to convert inulin without scorching or blowing out aromatics.

Extraction: Roller mill shredding and fiber rinsing with their spring water produces aguamiel with balanced solids and minerality prior to fermentation.

Fermentation: Natural/wild yeast drives a slower, more expressive ferment that preserves cooked agave core while layering spice and floral top notes.

Distillation: Small‑scale alembic/copper distillation with hands‑on cuts keeps texture plush and congeners in check without stripping character.

Aging: Select expressions rest in American white oak ex‑bourbon, typically up to around 11 months for reposado; maturation aims for integration, not dominance. The tasting room overlooks their barrel program to show wood influence in real time.

Why Cazcanes Tastes Different
Cazcanes treats water as a terroir vector: spring water from Navichi, pumped and trucked from the mountains, is central to mouthfeel and finish—subtle mineral notes and a clean line through the palate. This philosophy, paired with additive‑free production and natural fermentation, yields clarity without sacrificing depth.

Harvest In The Field
Watch a full agave jima: assessing maturity by sugar, cutting pencas to the core, managing the cogollo, and field loading. Discussion covers how leaving a couple centimeters of penca on the piña can tilt the profile toward herbal nuance—one of those quiet choices that separates point‑of‑view tequilas from commodity output.