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