Our Process

Tequila Mezcal

An agave field with a turquoise gradient overlay on the left side of the image.

Our tequila process

Jalisco Mexico

100%BLUE WEBER AGAVE

We hand-selected the finest 100% Blue Weber agave, grown in the rich clay soil of Mexico.

Pinas roasting with a turquoise gradient overlay on the right side of the image.

SLOW ROASTING

Our agave piñas are roasted in a process that includes traditional brick ovens.

FERMENTATION

Our unique flavor is the result of a painstakingly slow process.

Distillation

Twice distilled to extract an agave-forward flavor profile.

Oak barrels stacked on top of each other on their side with a turquoise gradient overlay on the left side of the image.

AGING

Blanco
Rests in stainless steel tanks before bottling to open and level out impurities.

Jalapeño
Crafted from our Blanco Tequila and naturally flavored with jalapeños to create a spicy yet balanced tequila.

Reposado
Aged in American White oak barrels for at least six months.

Cristalino
Twice-distilled and aged in American White oak barrels for at least six months, then charcoal-filtered.

Añejo
Aged in American White oak barrels for at least 12 months.

Ripples in a pool of water with a turquoise overlay on top of the image.

FILTRATION

Our Cristalino is charcoal filtered to restore the crisp agave flavor resulting in a crystal-clear spirit.

Our mezcal process

Oaxaca Mexico

100%ESPADÍN AGAVE

We hand-select the finest 100% Espadín agaves.

SMOKED UNDERGROUND4-6 DAYS

Casamigos Mezcal is made using the artisanal method. Once harvested, the piñas are split and laid to cook for 4-6 days in earthen pits lined with volcanic or river rock. The slow roasting allows the piñas to be evenly cooked while avoiding caramelization.