Our agaves are 100% Espad?n, grown for 8-9 years in Oaxaca, Mexico.  Casamigos Mezcal is made using the traditional method. Once harvested, the pi?as are split and laid to cook for 4�V6 days in six-ton earthen pits lined with volcanic rock.
 
Pi?as 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.  Depending on the season, Casamigos Mezcal ferments for 2�V8 days before being distilled in covered copper pot stills. Casamigos is twice-distilled.
 
Notes of smoke and black pepper lead to long silky finish.
 
Product of Mexico 40% Alcohol 700ml