Cazcanes No. 7 Blanco is an organic, additive-free blanco tequila made from 100% certified organic Blue Weber agave and bottled at 80 proof (40% ABV). It is produced in Amatitán, Jalisco, under NOM 1614, and is certified organic and kosher.
Cazcanes works on a boutique scale, in a distillery that operates in harmony with the land and the natural spring that supplies it. Fully mature agave from the valleys of Jalisco is slow-cooked in a low-pressure autoclave over an eight-hour pressure cycle, followed by eight hours of residual heat and eight hours of natural cooling. The cooked agave is pressed with a four-pass roller mill.
Mineral-rich volcanic spring water from Navichi Springs is used throughout production. Fermentation takes place in open-air stainless steel vats with a proprietary yeast, and the tequila is double distilled in stainless steel pot stills with copper coils, then aerated and rested in stainless steel for one to three months before bottling. The result is a full-bodied blanco with bright fruit, sweet agave, pepper and minerality.
The nose shows floral notes with sweet agave and a hint of candy corn. The palate is clean and earthy, with sweet agave, black pepper and anise, and the finish is long and smooth, with sweet floral and black peppercorn notes.
Presented in a hand-labelled bottle with a cork stopper, No. 7 makes a thoughtful gift for blanco lovers.
Tasting Notes
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Nose: Floral, sweet agave and candy corn.
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Palate: Clean and earthy: sweet agave, black pepper and anise.
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Finish: Long and smooth, sweet floral and black peppercorn.
Specifications
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Producer: Cazcanes (NOM 1614)
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Style: Blanco Tequila, additive-free
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Agave: 100% certified organic Blue Weber
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Proof / ABV: 80 proof (40% ABV)
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Region: Amatitán, Jalisco, Mexico
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Size: 750ml
How to Enjoy It
Sip it neat or chilled to enjoy the agave, or use it in a Paloma or a fresh Margarita. It pairs with ceviche, grilled fish or citrus salads.
Frequently Asked Questions
Is it additive-free?
Yes, and it is certified organic and kosher.
How is the agave cooked?
Slowly in a low-pressure autoclave, over an eight-hour cycle with eight hours of residual heat and eight of natural cooling.
What water is used?
Volcanic spring water from Navichi Springs.
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