EN|ES

Our family

BlancoBlanco

Blanco

Crisp and clean with hints of citrus, vanilla and sweet agave, with a long smooth finish.

ReposadoReposado

Reposado

Soft, slightly oaky with hints of caramel and cocoa. It has a silky texture with a medium to long smooth finish.

AñejoAñejo

Añejo

Pure and complex aroma, with soft caramel and vanilla notes. Perfect balance of sweetness from the Blue Weber agaves, with subtle hints of spice and barrel oak, with a lingering smooth finish.

MezcalMezcal

Mezcal

Balanced and elegant. Hints of tamarind and pomegranate aromas are followed by herbal tones of fresh mint and dried oregano. Delicate notes of smoke and black pepper lead to a long silky finish.

Our tequila process

Jalisco Mexico

We hand–select the finest 100% Blue Weber agaves from the rich clay soil of the Highlands of Jalisco, Mexico.

100%
BLUE WEBER AGAVE
FROM THE HIGHLANDS OF JALISCO, MEXICO

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 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