Something incredible has happened over the last few years in the Tequila industry. First off, sales have now outpaced Bourbon in America. Second, the consumer focus has now entirely switched to unadulterated Tequilas like Fortaleza, G4, Cascahuin, and Tapatio (see our blog post on diffusers with over 50,000 reads for more information about that).
Because natural Tequilas that use ripe agave are not easy to make, the demand for unadulterated Tequila has stripped the market dry of its top brands. Getting a basic bottle of Fortaleza or G4 today is akin to what happened with Weller and Blanton’s a decade ago. In that vacuum is an opportunity for new stars to shine and new faces to become familiar. There’s no better example of that phenomenon right now than Cazcanes Tequila.
Cazcanes Tequilas are made at NOM 1614 in Amatitán, Jalisco without additives or the use of a diffuser, using only natural spring water for cooking and proofing. Zesty, fresh, and vibrant on the palate, the pepperiness and spice of each expression is a testament to its hands-off production philosophy. From the crystal clean blanco to the oak influenced reposado and añejo Tequilas, Cazcanes has become a rising star in the void of other popular non-additive brands and is set to become a major name in the industry.
Just this past month, the Tequila Wanderer—one of many major influencer accounts in the agave world—ran a March Madness Tournament for non-additive Tequila brands, allowing its 30K+ followers to vote for which Tequila advances. Not only did Cazcanes beat Ocho in a head-to-head match up, it also knocked off fan favorites Fortaleza and G4! A total shocker.
Cazcanes is primed to explode in our industry and we’re excited others are taking notice. Anything can happen in the void of shortages due to demand. Do you remember when the rye shortage of 2009 paved the way for High West, Templeton, Bulleit, and other MGP-sourced brands? The same phenomenon is happening again, but this time with Tequila.
-David Driscoll