Our idea was to make the best-tasting, smoothest Tequila and Mezcal that didn’t have to be covered up with salt or lime. So we did.” -George Clooney and Rande Gerber
Crafted in Oaxaca from 100% espadín agave using traditional methods of cooking, crushing, and fermentation. This tequila stands out for its smooth, round texture and superb taste. It is offering harmonious hints of tamarind, pomegranate, banana and mango with fresh herbal mint aromas, dried oregano and thyme. Tones of smoke, some hints of licorice and mineral nuances lead to a long silky finish.
Agave Type 100% Espadín, grown for 8-9 years in Oaxaca, Mexico.
Cooking Casamigos Mezcal is made using the traditional method. Once harvested, the piñas are split and laid to cook for 4 to 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, it ferments for 2 to 8 days before being distilled in covered copper pot stills, the process is repeated twice.
Color Crystal clear.
Aroma Fragrant herbal and fruit, with hints of smoke.
Flavor Notes of smoke and black pepper lead to long silky finish.
Resting Time Up to 2 months.
Region Oaxaca, Mexico
Alcohol content 40%