Agave:

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

Colour:

Crystal Clear

Aroma:

Fragrant herbal and fruit, with hints of smoke.

Flavour:

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

Rests:

Up to 2 months.

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.

Heritage:

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