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.
