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.
Depending on the season, Casamigos Mezcal ferments for 2–8 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.
Depending on the season, Casamigos Mezcal ferments for 2–8 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.
