Earthy and complex on the nose — cooked agave, mushroom, olive, wet cement, mineral, black pepper, cinnamon, citrus (especially orange peel), and tropical fruit. The palate is oily with a citrus and agave core, green jalapeño heat, and brine, followed by natural agave sweetness through the finish. An intensely complex, terroir-driven blanco. Produced at NOM 1123. Santanera Tahona Blanco is produced at Cascahuin Distillery (NOM 1123) in El Arenal, Jalisco by Salvador Rosales Trejo and Pablo Lara G. — using the tahona stone for extraction and cement fermentation tanks, which impart additional earthy mineral complexity. Six-year-old agave from the Tequila Valley. The tahona method requires significantly more time and labor than roller milling, but produces a richer, denser distillate with more fiber integration. A highly regarded blanco among agave enthusiasts despite its premium price point.