Casamigos Mezcal is balanced and elegant, offering harmonious hints of tamarind, pomegranate, banana and mango. Fresh herbal mint aromas, dried oregano and thyme lend character to the mezcal. The delicate tones of smoke, hints of licorice and mineral nuances lead to a long silky finish. AGAVE: Our agaves are 100% Espadín, grown for 8-9 years in Oaxaca, Mexico SLOW COOKING: 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. 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, 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. RESTS: Up to 2 months. HERITAGE: Produced in Oaxaca by a 4th generation family of Mezcaleros.