How are Casamigos Tequilas Made?
Made from 100% Blue Weber agave from the rich clay soil of Jalisco, Mexico, and then hand-selected to ensure highest quality. Our agave piñas are roasted in a process that includes traditional brick ovens. Our unique flavor is the result of a painstakingly slow process.
Blanco: Rests in stainless steel tanks before bottling to open and level out impurities.
Jalapeño: Crafted from our Blanco Tequila and naturally flavored with jalapeños to create a spicy yet balanced tequila.
Reposado: Rests in American White oak barrels for at least six months.
Añejo: Rests in American White oak barrels for at least 12 months.
Cristalino: Twice-distilled and aged in American White oak barrels, then charcoal-filtered.
How is Casamigos Mezcal Made?
Crafted from 100% Espadín Agaves grown in the soils of Oaxaca, Mexico. Joven means “young”; it is unaged and clear in color. Each step in making Casamigos Mezcal, from harvesting to distillation, reflects artisanal and traditional methods. The agave piñas are carefully split and slow cooked for 4 – 6 days in earthen pits lined with volcanic or river rock, imbuing the mezcal with its characteristic smoky flavor. After a 24-hour cooling period, the agave is crushed using a traditional Tahona wheel, then ferments for 6 – 8 days before undergoing a double-distillation in covered copper pot stills.