At 48% ABV and 96 proof, this one is a different conversation entirely.
It doesn't drink like a high-proof tequila. That's not a flaw, it's the point.
As a brand, Cachasol has two unusual characteristics. First, it uses agave from Nayarit. This is one of the five Mexican states certified to grow agave for tequila, but is used by very few brands.
Second, Cachasol - under the guidance of master distiller Jaime Villalobos Sauza, ferments their tequila with IPA beer yeast.
In this 48% ABV expression, that Nayarit terroir stops whispering and starts talking, with the citrus notes becoming bolder, the funk getting funkier, and the roasted agave going deeper.
Nose: The aroma reaches out of the glass before you get close.
Deep, almost dank roasted agave dominates. There's an earthy funkiness underneath that signals Nayarit terroir in a way that Highlands or Valley agave simply doesn't produce.
Bold citrus, Lemon zest and a green poblano pepper note weave through the roast, and the higher ABV carries it all forward with remarkable persistence.
Palate: This is where the 48% earns its keep.
Sweet, concentrated roasted agave hits first, fuller and richer than the standard expression. Then followed by bold citrus and black pepper.
The mouthfeel is creamy and full-bodied, with the alcohol integrated so smoothly it reads more like texture than heat. The IPA fermentation fingerprint is unmistakable here, threading citrus brightness through what could otherwise be a heavy, agave-only experience.
Finish: Long, warm, and layered.
The pepperiness that started mid-palate carries through to the very end, keeping things alive long after the sip is done. This is a finish worth pondering. The proof amplifies rather than distorts the finish.
Every characteristic that makes Cachasol interesting, whether it's the Nayarit terroir, the IPA-inspired citrus or the natural sweetness, gets turned up here, without losing the shape.
This expression hones in on a specific, unusual flavor profile and perfects it.
NOM | 1522 |
|---|---|
Agave | Jalisco (Los Valles) |
Cooking | Low pressure autoclave |
Extraction | Roller mill |
Water | Deep well water |
Fermentation | Open stainless steel tanks with spontaneous fermentation and proprietary yeast |
Still | Stainless pot with copper coil |
Age | — |
ABV | 48% |
