Our Family

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

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

We hand-select the finest 100% Espadín agaves.

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.

Piñas are cooled for 24 hours before the crushing process begins. The agave is crushed utilizing a Tahona wheel.

Depending on the season, Casamigos Mezcal ferments for 6-8 days before being distilled in covered copper pot stills. Casamigos is twice-distilled.