OUR STORY

OUR STORY

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Our family are proud to have been agave farmers in the highlands of Jalisco for four generations. Guided by a respect for the land, we have continued to hone our craft, growing Blue Weber agave that is perfect for making tequila.

We originally began making tequila to be enjoyed by family and friends, that is now being enjoyed across the world.

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We believe you can taste the time and care taken in creating our tequila. At every step of the process we allow the time necessary to create a high quality tequila, from the growing of our agave, slow cooking the piñas in our brick ovens, to the resting of the tequila once it is produced. We see time as the fourth key ingredient in making our tequila. Agave, water, yeast, time.

TIME

TIME

STEP BY STEP

STEP BY STEP

THE AGAVE
THE LAND
THE OVENS
THE REST
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At least 6 years

We nurture our agave for at least six years, monitoring its development each day and only harvesting it when it is ready.

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At least 2 years

After every harvest, we let the land rest for at least two years to allow nutrients in the soil to replenish before we plant again.

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24 hours, then 38 more

Our agave cooks slowly in brick ovens for over a day, then rests for another 38 hours before we press it.

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Then, it rests

Even once it's distilled, we don't rush it into the bottle. Our Blanco rests in stainless steel tanks, and our Reposado and Añejo spend at least 6 and 12 months in American oak.

THE AGAVE
THE LAND
THE OVENS
THE REST
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You can taste it

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All of that patience ends up in the glass. Taste the Blanco and you'll find bright citrus, a little green pepper and plenty of agave. Enjoyed on its own or in a margarita, you can taste the time and care taken in making our tequila.

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Sobremesa

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We took our time making it. Take your time enjoying it.

In Mexico we call it sobremesa: the time spent around the table long after the food has gone. Nobody reaching for their keys, nobody checking the clock. Everything else can wait.

That's how we'd like you to enjoy Cazcabel. Make the margarita properly, pull up a chair, and stay for one more.

Made slowly. Enjoy slowly.

Salud to time well spent.

OUR PROCESS

Cazcabel is a true field to glass brand. It is important to us that we manage every step of the process ourselves, to ensure quality control throughout and also take responsibility to ensure we’re implementing sustainable processes at every step.

100% ESTATE GROWN AGAVE

100% ESTATE GROWN AGAVE

HACIENDA CAZCABEL, JALISCO

HACIENDA CAZCABEL, JALISCO

OUR FIELDS
OUR AGAVE
OUR DISTILLERY
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OUR AGAVE FIELDS

Our family’s agave fields are located in Los Altos, the highland of Jalisco. For four generations, the Vazquez family have cultivated these lands with care, guided by a deep rooted respect for nature. The process focuses on maximising the yield from each harvest and individual agave, to reduce the number of plants required to produce each bottle of tequila.

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The aim for each generation is to leave the land in a better condition than which they inherited it, with the soil health monitored and maintained daily, as well as the land being given at least 2 years to recover after each harvest. The process allows us to replenish all the soil nutrients, before re-planting.

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OUR Agave

Through four generations of learning, we continue to improve our farming techniques. The agave in our fields is monitored daily to ensure each plant is nurtured through every stage of growth and harvested at the right moment.

Our piñas are almost 50% bigger than the average used by tequila producers and have a higher brix content. This contributes to tequila with a richer, more complex flavour profile, whilst utilising the land more efficiently.

With the dedication and care taken to grow our agave, our Blanco tequila is made to really showcase the agave flavour profile, with only water and yeast added during the distillation process.

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OUR DISTILLERY

We moved to our new home, Hacienda Cazcabel in May 2024. The distillery has been built to make production as sustainable as possible, with 95% of the required power being provided by solar energy. The waste water is also collected and treated, and the agave fibres are collected to create compost used on our farmland.

All our agave is cooked in one of our three brick ovens for over 24 hours and then left to rest for a further 38 hours. The cooked agave is crushed by roller mill to maximise the extraction of agave juice. Local spring water is then added, as well as our proprietary yeast for fermentation. The resulting spirit is then double-distilled in copper-lined stills to create an additive-free tequila that truly showcases agave’s flavour profile.

OUR FIELDS
OUR AGAVE
OUR DISTILLERY
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Pioneering Master Distiller

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Yadira Hernandez, our Master Distiller, has been recognised as one of the pioneering women in the spirits industry. Involved in all steps of the tequila making process from our agave fields through to final bottling, Yadira has great respect for nature and a passion for continual improvement while maintaining traditional methods.

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Pioneering women in spirits
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Stewards for the Next Generation

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We strive to leave the land better than we found it, so it can continue to provide and be enjoyed by generations to come. In our agave fields, we focus on environmental care and worker safety, giving more space to our agave plants to grow, and allowing the land to recover for at least 2 years after harvest. At our distillery, we use solar energy, compost agave fibre for reuse, and treat wastewater for recycling. We are continually striving to make our process more sustainable every day.

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OUR COMMUNITY

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We want to set the foundations for future generations of our local community of San Francisco de Asis, and beyond, to be prosperous. Across our agave fields and distillery, we have a community of over 500 employees. We support local reforestation and charitable initiatives to help ensure access to education and tools for a secure future.

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