Casamigos Mezcal is made using the traditional method. Once harvested, the pias are split and laid to cook for 46 days in six-ton earthen pits lined with volcanic rock.

Depending on the season, Casamigos Mezcal ferments for 28 days before being distilled in covered copper pot stills. Casamigos is twice-distilled.

Notes of smoke and black pepper lead to a long silky finish.