The Casamigos Story
Story
Casamigos began with friends and a simple idea: to create Tequila so smooth it could be enjoyed without salt or lime. What started as something created for by friends for friends, has grown into an award-winning brand, now loved around the world — still rooted in the same spirit of friendship and connection.
For Friends. By Friends.
OUR START
What started as a simple idea between close friends quickly became more than just a bottle of tequila. Built on a shared vision of quality, and effortless enjoyment, Casamigos set out to make tequila that felt smooth and approachable.
ANYTHING GOES WITH MY CASAMIGOS
THE CASA SPIRIT
With the same dedication to craft, Casamigos evolved to fit every moment. From backyard dinners to rooftop parties and late-night toasts, there’s a specialty cocktail for any occasion. It’s more than just what’s in the glass; it’s how it brings people together.
Crafted With Care
Process
Our Bottled Tequilas are 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.
Tequila Process
Jalisco, Mexico
100% Blue Weber Agave
We hand-selected the finest 100% Blue Weber agave, grown in the rich clay soil of Mexico.
Slow Roasting
Our agave piñas are roasted in a process that includes traditional brick ovens.
Fermentation
Our unique flavor is the result of a painstakingly slow process.
Distillation
Twice distilled to extract an agave-forward flavor profile.
Aging
Each of our expressions rest after distillation or age in American white oak barrels.
Filtration
Our Cristalino is charcoal filtered to restore the crisp agave flavor resulting in a crystal-clear spirit.
Mezcal Process
Oaxaca, Mexico
100% Espadín Agave
We hand-selected the finest 100% Espadín Agaves.
Smoked Underground
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.
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.
Distillation
Twice-distilled in covered copper pot stills. Joven means “young”; Casamigos Mezcal is unaged and clear in color.