- Agave(s): Ensamble: Tequilana (12300 kg) San Jose Field | Chato (12000 kg) Verdenace Field
- Cooking: Mix of Agaves in Brick Steam Oven
- Co-extracted: Double Pass Mill
- Co-fermented: Open Stainless Steel fermentation
- Yeast: Wild and Proprietary
- Water Source: Natural Spring Water
- Co-distilled in Stainless & Copper
- Proof: 105.6 Proof
Tasting notes:
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This pour gives all of the yummy agave feels, with pronounced cucumber, jalapeño skins, cacao truffles, sweet citrus and toasty agave fibers on the nose.
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The star of the show isn't just the flavor, but the texture of this pour. The palate is velvety and luscious, with more of that jalapeño skin dancing around with delicate campfire smoke, waves of petrichor, hints of light roast coffee grounds, lemon peel, freshly plucked herbs.
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A reunion with that cucumber and cacao happens on the finish, along with delicious smoke and mineral-rich terroir lingering throughout.
Caballito Cerrero was founded in 1950 by Don Alfonso Jiménez Rosales, a co-founder of Herradura who left after a family disagreement to start his own brand. Although it’s one of the oldest tequila producers, it’s no longer classified under the official tequila NOM. Instead, it’s labeled “Destilado de Agave.” The distillery uses agave chato, a relative of espadín that was common in tequila before blue agave became mandatory.
The Santa Rita Distillery, run by 14th- and 15th-generation tequileros, traces its lineage back to mezcal makers from the 1600s. Once a major tequila producer in Guadalajara, the brand is now celebrated by a new generation of agave enthusiasts.
At El Gallo Altanero—an influential bar in Guadalajara—bartenders might hand you Caballito Cerrero when you ask for a mass-market tequila.
Located between Herradura’s large Brown-Forman–owned operation and Cielo Abierto, the oldest known tequila distillery (now a UNESCO-recognized archaeological site owned by the Jiménez family), Caballito Cerrero focuses on future innovation while preserving long-lost traditions.
