Cazcanes Tequila sources natural artesian water for its tequila. The water begins as rain or snow high up on the pristine peaks of the San Pedro de los Landeros mountains. It meanders through natural minerals deep within the volcanic mountains before emerging at the Navichi springs. The 'piñas' undergo cooking and crushing to extract and concentrate their flavors. Following this, fermentation takes place using natural, wild yeast, followed by distillation in their alembic stills.

Hand-selected Weber Blue Lowland (Tequila Valley) Agave, grown in Volcanic Tufa Soil at 4000-6000 ft, is harvested during peak sugar levels to deliver the distinct Cazcanes taste.At Cazcanes Tequila, every step of the process is overseen with tremendous attention to detail to help create a tequila that stands above all the rest.