As tequila continues to dominate the premium spirits conversation, brands are increasingly learning that a great bottle alone isn’t enough.
Today’s consumers want more than a drink — they want a story, an experience, and increasingly, a destination. That growing shift was on full display at Cachasol Tequila’s “Catch the Sun” happy hour at The Sun Rose in West Hollywood, where guests gathered for an evening of cocktails, conversation, and a deeper look at the philosophy behind one of the category’s emerging craft tequila brands.
The event brought a slice of Sayulita, Mexico to Los Angeles, introducing attendees to Cachasol’s portfolio of additive-free tequila, raicilla, and reposado while highlighting the brand’s larger mission — creating an immersive hospitality experience rooted in authenticity, craftsmanship, and connection.
That approach is helping Cachasol stand out in an increasingly crowded tequila market. While celebrity-backed labels and flashy launches continue to flood the space, many consumers are becoming more discerning—paying closer attention to production methods, transparency, and quality. Additive-free tequila, in particular, has become a growing point of interest among enthusiasts seeking cleaner, more authentic spirits.
Founder James “Monty” Montero leads a tasting at Cachasol Tequila’s “Catch the Sun” happy hour
Photo credit: Mogli Maureal
For founder James “Monty” Montero, that commitment to quality starts with keeping the process as natural as possible.
“We’re working really hard to make sure all that awesome flavor that comes out of the glass is natural,” Montero said. “We’re not adding anything at the end of the production process.”
That emphasis on purity is central to the Cachasol identity. But what makes the brand especially notable isn’t just what’s inside the bottle—it’s how the tequila is made and the world built around it.
Cachasol has introduced an unconventional approach to tequila production with its IPA-inspired distillation process, a rare innovation in the agave spirits space that helps distinguish its flavor profile. The result is a product that respects tequila traditions while embracing experimentation, a balance that feels increasingly important in a category where innovation and heritage often coexist.
The brand has already earned recognition for that approach. Earlier this year, Cachasol’s Blanco was named Best Small Batch Tequila 2026 by Men’s Journal, signaling growing attention within the spirits world.
Attendees cheers at Cachasol Tequila’s “Catch the Sun” happy hour
Photo credit: Mogli Maureal
Still, Cachasol’s larger vision extends well beyond awards and tasting notes. At the heart of the brand is its six acre coastal farm distillery in Sayulita, designed to offer something far more immersive than a traditional tasting room.
“It’s a hospitality experience,” Montero explained. “We do weddings, we do tastings, food classes in a little six acre farm.”
Rather than a traditional product showcase, the happy hour leaned into storytelling, giving guests a chance to better understand what makes Cachasol different. For Montero, that storytelling is ultimately what the brand is built on.
“We created Cachasol Farm Distillery as a way to bring people into our story, glass by glass,” he said. “This is a tequila story about patience, it’s about quality, it’s about authenticity.”
