AGAVE: Our agaves are 100% Espadn, grown for 8-9 years in Oaxaca, Mexico

SLOW COOKING: 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.

CRUSHING: Pias are cooled for 24 hours before the crushing process begins. The agave is crushed, in the traditional method, one ton at a time by a horse-drawn tahona wheel.

FERMENTATION: Depending on the season, Casamigos Mezcal ferments for 28 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 long silky finish.

RESTS:Up to 2 months.

HERITAGE:Produced in Oaxaca by a 4th generation family of Mezcaleros.