Cascahuin Tequila Anejo 55-25 Enderle & Moll 2021s baked stone fruit

baked stone fruit

each contributing a specific texture or tension to the blend

revived and rebuilt by the Schiavo family

Fossil Point — Center of Effort's Edna Valley sister project — sources fruit from sites within shouting distance of the Pacific

including bourbon barrels

Cascahuin Tequila Anejo 55-25 Enderle & Moll 2021s baked stone fruitSeventy years of a distillery, compressed into one bottle. Cascahuin in El Arenal, Jalisco, put out 55 25 to mark the span from 1955 to 2025, and they didn't phone it in: agave slow cooked seventy two hours in traditional stone ovens, roller mill extraction, open air fermentation. The blend is mostly tequila rested a year in ex sherry casks, rounded out with a splash of their 48 Anejo. Additive free, bottled at 88 proof. Cascahuin is one of the last