Cazcabel coffee tequila review
Like your tequila with a kick? Read our review of the coffee variation by leading brand Cazcabel to see how it stood up to other coffee spirits and liqueurs.
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Cazcabel coffee tequila (34% ABV)
Star rating: 4/5
In a nutshell: This is a perfect marriage of sharp tequila and bitter coffee. It would be great as a base for cocktails.
Tequila is the key to this Central American delight, and Cazcabel harvest only the finest weber blue agave from the highlands of Jalisco to make this product. The town of Arandas in Mexico is home to the Cazcabel distillery. Unlike many other operations, the distillery itself is based in the highlands of the mountains of Jalisco, whereas others only harvest there. Location is key to the quality of the tequila – the altitude of Arandas means that agave plants are well hydrated and birthed in nutrient and mineral-rich soil.
Autoclaves are used for cooking and steaming – these machines are pressure cookers that allow great manual control over temperature, so Cazcabel can ensure an even cook across their harvest, which maximises the fresh, clean taste of the final product.
Steel tanks are used for 10 days of fermentation before being distilled in copper and steel stills. It is then chill-filtered to remove any impurities. The result is an incredibly smooth and rounded tequila. The smoothness and roundedness of the tequila provides an even canvas for the blending of coffee and other flavours, while providing a welcome earthy punch to the drink.
Cazcabel’s coffee liqueur is made by blending their tequila blanco with sweet, freshly roasted arabica coffee beans from Soconusco on the South West coast of Mexico, along the border with Guatemala. The region is globally renowned for its coffee industry. Soconusco was once one of Germany’s most successful and valuable colonies owing to its booming coffee plantations. Between 1895 and 1900, over 11.5m kilograms of coffee were harvested in the region. Part of the Chiapas state, the area’s coffee is known to be light, delicate and rich.
The sophisticated coffee beans are evident on the palate as vanilla and espresso mingle with bites of dark chocolate and hints of milk and caramel. Earthy agave notes tie the profile together. The finish is long and dry and full of rich coffee.
The perfect pour
The Bandito. Pour equal measures of Cazcabel coffee liqueur, spiced rum and cream into a shaker, mix, then strain into a glass with a big cube of ice in the middle. Pop in a cinnamon stick and a twist of orange for added flavour.
Coffee recipes and tips
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