A true first in the world of tequila, we rest our Blanco 'Las Rocas' in a custom-made 10-ton concrete egg—an unconventional nod to old-world wine-making techniques. The concrete subtly raises the pH, unlocking layers of minerality, while gentle micro-oxygenation enhances structure and mouthfeel.

Bottled at an elevated 45% ABV, 'Las Rocas' explodes out of the glass with notes of agave, citrus, and honey. Whether sipped neat, over a single rock, or in a beautifully crafted cocktail, 'Las Rocas' will speak to those who value a rich, layered, and captivating representation of Blanco Tequila.

• Distillery : Cascahuín
• NOM : 1123
• Agave Region : Lowlands
• Cooking : Brick Oven (72 Hours)
• Extraction : Milling Fermentation : Concrete (96 Hours)
• Distillation : Pot Still (2X)
• Resting: Concrete Egg (4 weeks)
• Master Distiller : Salvador Rosales Trejo