You can skip ahead, but you’ll miss a lot of great information along the way!
Shortcuts/Timecodes:
0:00 - Intro
1:13 - Chisolm Glasses
3:26 - Cascahuin Nosing
5:11 - Cascahuin Tasting
9:01 - Legado Nosing
10:43 - Legado Tasting
Today I wanted to take a look at two fantastic tequilas coming from the same distillery (under different brands). The Cascahuin distillery is well respected among tequila enthusiasts and produces about 18 different brands beyond their own (Legado, Wild Commons, Siembra Valles & ArteNom 1123 being the most well-known). What makes them all different are the stills used, varying percentages of roller mill and tahona extractions, fermentation methods (on fibers or not), where the agaves are harvested, and the different types of finishing casks.
The Cascahuin Plata 48 is bottled at a still strength of 96 proof and retails around $75. The pinas are cooked in stone/brick ovens and then sent to roller mills for extraction (shreds the pinas to extract the sweet liquid). Fermentation occurs in stainless steel tanks without the pina fibers. Its distilled twice and comes off at 96 proof. Both it and the Legado are created with deep well water but use none for dilution post-distillation.
El Gran Legado Still Strength is bottled at 109 proof and also retails around $75. The 7-year-old pinas were exclusively harvested from a single estate in Michoacan and then sent to the distillery in Jalisco. They were super sweet at 40 brix raw (usually 24-30 brix)! They were steamed in the stone/brick ovens for 24 hours (over a 3-day period). Roller mills were also used for extraction (shreds the pinas to extract the sweet liquid). Fermentation occurred over 4 days in stainless steel tanks and first distillation occurred in a stainless alembic, followed by a copper alembic for the final run. Total production was 1500 liters (2000 bottles). Now I know the standard Legado Blanco is rested for 15-30 days in a stainless tank before bottling, but I couldn’t find confirmation for this still strength bottling. Still, I’m fairly sure they wouldn’t change that for this extra special release. Well, let’s get down to the review so you can decide if you'd like to add these to your collection.
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As of February 2024, my current bottle count is over 2,600. I am a Certified Specialist of Spirits and have also been accredited by the Tequila Regulatory Council (CRT). I've been actively collecting for three decades and what started as a small basic home bar has transformed (with the help and understanding of my wonderful wife) into this collection and career. Speaking of my career, our “Saints Alley" Bourbons & Rye whiskeys are on Total Wine shelves and customers are really enjoying them (be sure to ask for a sample when you're in the stores)! Currently, our Special Editions are moving fast and winning awards! So, keep an eye out for our "Nobleman Rye", the White Port & Cognac finished Bourbon, and our Special Edition "Herald" Bourbon that adds Pineau Des Charentes casks to the mix. It was just named "The Best Overall Bourbon" in a blind competition at Tales of the Cocktail's - 2023 New Orleans Spirit Competition! It won over a lot of really big names, and it just goes to show that when you take the big money branding away, our Saints Alley whiskeys can stand on their own! Given my decades of consumer experience, you know I’m working hard with my team to bring you whiskeys that we’re all proud of! Thanks for watching and please remember to drink responsibly. Cheers!