AGAVE:
Our agaves are 100% Espadín, grown for 8-9 years in Oaxaca, Mexico

SLOW COOKING:
Casamigos Mezcal is made using the traditional method. Once harvested, the piñas are split and laid to cook for 4–6 days in six-ton earthen pits lined with volcanic rock.

CRUSHING:
Piñas are cooled for 24 hours before the crushing process begins. The agave is crushed, in the traditional method, one ton at a time by a horse-drawn tahona wheel.

FERMENTATION:
Depending on the season, Casamigos Mezcal ferments for 2–8 days before being distilled in covered copper pot stills. Casamigos is twice-distilled.
TASTING NOTES:
COLOR – Crystal Clear
AROMA – Fragrant herbal and fruit, with hints of smoke.
FLAVOR – Notes of smoke and black pepper lead to long silky finish.
RESTS – Up to 2 months.
HERITAGE – Produced in Oaxaca by a 4th generation family of Mezcaleros.