We hand-selected the finest 100% Blue Weber agave, grown in the rich clay soil of Mexico.
Learn more about how our tequilas are made100%
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
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