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Produced in Oaxaca by a 4th generation family of Mezcaleros. Casamigos Mezcal is made using the traditional method. Once harvested, the pinas are split and laid to cook for 4-6 days in 6 ton earthen pits lined with volcanic rock. Depending on the season Casamigos Mezcal ferments for 2-8 days before being distilled in covered copper pot stills. Casamigos is twice distilled.
A fragrant herbal and fruit nose with hints of smoke. The palate shows notes of smoke and black pepper which lead to a long and silky finish.