About Cachasol Farm Distillery
The best moments don't find you. You catch them. That idea is the heart of Cachasol.
How Cachasol Started
The spark came in summer 2022, after visiting a tequila distillery for a work project. It was multigenerational, clearly committed to quality, and impressive in scale. But the experience felt flat. It reminded me of the half-dozen tequila distilleries visited over the years: serious production, real heritage, hours away from where most people vacation, and not a place that made you feel much.
After years working across beer and spirits - from Don Julio, Jose Cuervo, and Guinness to Dogfish Head - the industry had been seen from two sides. Big brands had scale, budgets, and a route to market built in their favor. Smaller brands had to fight much harder for attention, even when the liquid was great.
The category felt crowded with contrived celebrity labels and heritage brands all saying some version of the same thing. There was room for something different: a tequila built around a real place, one with soul that breathes life and energy in everything it does.
A Farm Distillery Built for Guests
That feeling evolved into Cachasol Farm Distillery and Cachasol Tequila.
Think Napa falling in love with agave spirits and eloping to the coast. A six-acre farm where guests discover rustic raicilla, unpack how great tequila is made, ride the seesaws, eat, drink, and gather with family and friends in a real place tucked between Sayulita and Punta Mita.
The Tequila
From this home, Cachasol introduces thousands of guests to its small-batch tequila, produced at Hacienda de Oro, NOM 1522, in Amatitan, Jalisco.
The Spirits Behind Cachasol
Most people may never visit the farm distillery in Mexico. That is okay. The bottle is still the invitation: a little sunshine you can pour wherever you are.
Cachasol is not about escaping life. It is about catching it.