We love Casamigos on the rocks, by the shot and at times straight from the bottle. Our idea was to create the best tasting, smoothest Tequilas and Mezcal, that don’t have to be covered up with salt or lime. So we did.
Casamigos Mezcal Joven...$54.99
Balanced and elegant. Hints of tamarind and pomegranate aromas are followed by herbal tones of fresh mint and dried oregano. Delicate notes of smoke and black pepper lead to a long silky finish.
Agaves: We hand-select the finest 100% Espadín agaves.
Cooking: Casamigos Mezcal is made using traditional methods. Once harvested the piñas are split and laid to cook for 4–6 days in six-ton earthen pits.
Crushing: Piñas are cooled for 24 hours before the crushing process begins. The agave is crushed, 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.
Balanced and elegant. Hints of tamarind and pomegranate aromas are followed by herbal tones of fresh mint and dried oregano. Delicate notes of smoke and black pepper lead to a long silky finish.
Agaves: We hand-select the finest 100% Espadín agaves.
Cooking: Casamigos Mezcal is made using traditional methods. Once harvested the piñas are split and laid to cook for 4–6 days in six-ton earthen pits.
Crushing: Piñas are cooled for 24 hours before the crushing process begins. The agave is crushed, 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.
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