Casamigos Mezcal is a crystal clear liquid. It has fragrant herbal and fruit aromas, with hints of smoke. On the palate you get notes of smoke and black pepper that leads to a long and silky finish. The agaves used in production are 100% Espadín, grown for 8-9 years in Oaxaca, Mexico. Casamigos Mezcal is made using the traditional method. Once harvested, the piñas are split and laid for cooking for 4–6 days in six-ton earthen pits lined with volcanic rock. The Piñas are then 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. Depending upon the season, Casamigos Mezcal ferments for 2–8 days before being distilled in covered copper pot stills. Casamigos is distilled twice.
