Casamigos Mezcal Joven

AGAVE: Our agaves are 100% Espadin, grown in Oaxaca, Mexico.

SLOW COOKING: Casamigos Mezcal is made using the artisanal method.Once harvested, the piñas are split and laid to cook for 4-6 days in earthen pits lined with volcanic or river rock.

CRUSHING: Piñas are cooled for 24 hours before the crushing process begins. The agave is crushed utilizing a Tahona wheel.

FERMENTATION: Depending on the season, Casamigos Mezcal ferments for 6-8 days before being distilled in covered copper pot stills. Casamigos is twice-distilled.