Cascahuin Añada 25 Tequila Man, this one has an amazing flavor punch that is super intense: cooked agave mixed with citrus, a kick of pepper, some earthy minerals, fresh herbs, and those cozy baking spices. Palate: It’s got that sweet agave vibe, peppery edge, mineral grit, and spice warmth all wrapped in a rich, creamy buttery texture. Compared to the Cascahuin Tahona… What puts this over the regular Tahona (at 42% ABV) is that extra proof! It just explodes with those classic Cascahuin flavors in your mouth. You’re probably wondering, “Wait, how’s this better than the Cascahuin 48% one if that’s even higher proof?” Both are solid, but the Añada and the standard Tahona get fermented with the agave fibers in there, which adds this awesome depth. The Cascahuin 48% skips the fibers in the fermentation process. For me, that fiber fermentation makes it one of the top blancos from Cascahuin hands down. If you see it on the shelf, snag it! It is absolutely delicious! I had to pay secondary for it so the price brought down the value so I scored it a 92. If I would have been able to get it for MSRP, it would have been a 94/95.

Nose: huge agave, citrus, brine, bell pepper, anise. Really opens up after a few minutes. Taste: cooked agave, spice, pepper, honey, late bell pepper and cucumber Finish: long lingering heat, just keeps going Another top shelf offering from Cascahuin

Petrichor is the first thing I pick up. A warm summer night and the smell of rain hitting the cement. Has areal nice mineral forward notes. The floral note jumps out compared to the regular Tahona. Very subtle citrus and some good earthy, sweet agave flavor. Mint and cinnamon show up at the back end of the palate. You get a lot from the higher proof. Has a nice viscous mouthfeel as well. Definitely a step up from the regular Tahona. I’m getting another bottle. It’s unique without a doubt.