AGAVE: Our agaves are 100% Espadin, grown in Oaxaca, Mexico.
SLOW COOKING: 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.
CRUSHING: Piñas are cooled for 24 hours before the crushing process begins. The agave is crushed utilizing a Tahona wheel.
FERMENTATION: Depending on the season, Casamigos Mezcal ferments for 6-8 days before being distilled in covered copper pot stills. Casamigos is twice-distilled.
COLOR: Crystal Clear
AROMA: Fragrant herbal and fruit, with hints of smoke.
FLAVOR: Notes of smoke and black pepper lead to a long silky finish.
HERITAGE: Produced in Oaxaca by a 4th generation family of Mezcaleros.