Casamigos Mezcal

AGAVE:

Our agaves are 100% Espadín, grown for 8-9 years in Oaxaca, Mexico

SLOW COOKING:

Casamigos Mezcal is made using the traditional method. Once harvested, the piñas are split and laid to cook for 4–6 days in six-ton earthen pits lined with volcanic rock.

CRUSHING:

Piñas 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 2–8 days before being distilled in covered copper pot stills. Casamigos is twice-distilled.

Casamigos Mezcal Notes To Your Senses: