Meet the Long Island Native Who Built a Margaritaville in Montauk with His Tequila Brand

A Unique Journey to Success

Simon Cascante, a 33-year-old East Hampton native, has carved out a unique path in the world of tequila. Rather than following the traditional route of college education, he chose to pursue his dream of creating a luxury tequila brand on Long Island’s South Fork. His brand, Montaukila, is now gaining recognition for its distinctive approach and quality.

Cascante shared with The Post that larger brands often simply place their products on a table without much effort. In contrast, he focuses on a low-key, locally driven strategy to remind people that the East End offers more than just a playground for influencers and celebrities.

Initially, there was skepticism about his venture. However, over time, customers have embraced the brand. Many are impressed by the fact that Cascante built Montaukila independently without outside investors or a college degree. This authenticity has resonated with consumers, leading to positive feedback and growing popularity.

Building a Brand Through Experience

Cascante's journey began in his teenage years when he worked at Amagansett’s Lobster Roll, a local staple. There, he gained experience in the restaurant industry, learning the importance of hard work and community engagement. He credits this experience as the foundation for his entrepreneurial skills.

“I think the restaurant industry is one of the best examples of going to business school,” Cascante said. “If you can do it at a high level, you can run any business.”

His experience in the service industry, combined with some self-taught graphic design skills, led to an idea in 2019. He realized that if he said "Montauk" and "tequila" three times fast, he would get "Montaukila." This catchy name inspired him to take action.

Overcoming Challenges

Producing tequila presented its own set of challenges. By law, tequila must be made in Jalisco, Mexico. Cascante faced rejection from several distilleries before finding Casa Maestri, which agreed to work with him after an executive there recognized the potential of his concept.

“Casa Maestri agreed because an executive had vacationed in Montauk and knew the area would appreciate my approach,” Cascante explained. “It was a miracle. I was about ready to give up.”

Since then, Cascante has expanded Montaukila beyond Long Island, reaching New York City and the Hudson Valley. However, breaking into the retail market proved difficult due to the pay-to-play nature of the industry. His background in hospitality helped him stand out by organizing events differently from competitors.

Expanding the Portfolio

This season, Cascante has introduced canned cocktails under the Montaukila brand. He has been particularly focused on perfecting the salinity levels to achieve the right salt on the rim aftertaste. This attention to detail has not gone unnoticed, and some competitors are already feeling the pressure.

“I’m excited about that,” he said, highlighting the competitive edge his product brings to the market.

Cascante's story is a testament to perseverance, creativity, and the power of community. His journey from a local bar to a successful entrepreneur showcases how passion and dedication can lead to remarkable achievements.