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.