Cazcanes is made at NOM 1614 in Amatitán, Jalisco, by master distiller Francisco "Don Chico" Jiménez, who has more than four decades in tequila. Organic Blue Weber agave is slow-cooked in a low-pressure autoclave, crushed in a roller mill, fermented open-air with a proprietary yeast and double distilled in stainless pot stills with copper coils. Every batch uses volcanic spring water trucked in from the Navichi Springs in Hostotipaquillo. The recipe began with Humberto Alvarado, a third-generation distiller working a jungle still in Jalisco. The name honors the Cazcan people, who resisted Spanish conquest in this region.