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.

Piñas are cooled for 24 hours before the crushing process begins. Casamigos Mezcal ferments for 2–8 days before being distilled in covered copper pot stills. Casamigos is twice-distilled.

AROMA: Fragrant herbal and fruit, with hints of smoke.

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

RESTS: Up to 2 months.