Made exclusively from Espadín agave grown in the Santiago Matatlán region, Casamigos Mezcal perpetuates an ancestral Mexican know-how that is over 400 years old.
Harvested by hand at perfect ripeness, the agave hearts are slowly cooked for nearly 72 hours in traditional stone and brick ovens, an essential step that develops the characteristic smoky notes of mezcal.
They are then crushed using a volcanic stone tahona before undergoing a prolonged fermentation of 80 hours .
The must is then distilled twice in copper stills to preserve all the aromatic richness of the agave. After a short rest of less than two months, this young (unaged) mezcal is bottled at 40% ABV.
