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Our tequila process

Jalisco Mexico

We hand–select the finest 100% Blue Weber agaves.

100%
BLUE WEBER AGAVE

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

SLOW ROASTING

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

FERMENTATION

Our Cristalino Reposado Filtration

Jalisco Mexico

Twice distilled and aged to perfection in American white oak barrels, then carefully charcoal filtered to restore the crisp agave flavor found in our Blanco Tequila while maintaining some of the nuanced cask notes.

Filtration

Our mezcal process

Oaxaca Mexico

We hand-select the finest 100% Espadín agaves.

100%
ESPADÍN AGAVE

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.

SMOKED UNDERGROUND
4-6 DAYS

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

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.

6-8 DAY
FERMENTATION