Cascahuín Añejo | Why This Old School Tequila Still Dominates

The legendary square bottle Cascahuín Añejo is one of the most respected traditional additive-free tequilas among tequila enthusiasts — and today I finally review it on the channel. Produced at NOM 1123 by Salvador “Chava” Rosales, this old-school añejo focuses on cooked agave, minerality, and balance instead of overpowering oak and sweetness. In this review, we break down the full production process including brick oven cooking, roller mill extraction, open-air fermentation, double distillation, and aging in fatigued American oak barrels for 14–16 months. This tequila represents what many believe traditional añejo tequila should taste like. If you love additive-free tequila, traditional tequila production, lowlands tequila, Cascahuín tequila reviews, or agave-forward añejos — this bottle deserves your attention. Tequila Reviews Additive-Free Tequila Distillery & Production Deep Dives Blind Tastings & Agave Education Interviews with Brand Owners & Master Distillers Subscribe for more tequila content from Tasting Tequila with Brad. #Cascahuin #Tequila #AdditiveFreeTequila #Anejo #TequilaReview #Agave #TequilaNerd #TastingTequila #LowlandsTequila #TraditionalTequila