We hand-select the finest 100% Blue Weber agaves, grown in the rich red clay soil and cool climate of the Highlands of Jalisco, Mexico.
Our agave piñas are roasted in traditional brick ovens for 72 hours, while most others steam theirs for 7 hours.
Our Master Distiller uses a special yeast blend resulting in a consistent, refined flavor, while most others use a commercial yeast.
Our unique flavor is a result of an 80 hour fermentation process, compared to the average 48 hours.
We hand-select the finest 100% Espadín agaves.
Casamigos Mezcal is made using the traditional method. Once harvested, the piñas are split and laid to cook for 4–6 days in six-ton earthen pits lined with volcanic rock pre-heated by oak wood fire. The slow roasting allows the piñas to be evenly cooked while avoiding caramelizing.
Piñas are cooled for 24 hours before the crushing process begins. The agave is crushed, in the traditional method, one ton at a time, by a horse-drawn tahona wheel. While the traditional method takes longer to make our mezcal, it releases the perfect taste.
Depending on the season, Casamigos Mezcal ferments for 2–8 days in one-ton wooden tanks before being distilled.