PROCESS OF TEQUILA CASAMIGOS

 

100% AGAVE BLUE BY WEBER

Highlands of Jalisco, Mexico

 

ROAST SLOWLY FOR 72 HOURS

In traditional brick kilns

Slow Cooking: Our Agave Piñas are roasted in traditional brick kilns for 72 hours.

 

ONE OF A GENDER

Exclusive yeast blend

Exclusive yeast: Our master distiller uses a special blend of yeast that gives a consistent and refined flavor.

 

80 Hours of Fermentation

Extra slow fermentation: Our unique flavor results from an 80-hour fermentation process.

PROCESSUS DE MEZCAL CASAMIGOS 

 

100% ESPADÍN AGAVE

Agaves: We select by hand the best Espadín agaves at 100%

 

SMOKE UNDER EARTH 4 TO 6 DAYS

Cooking: Casamigos Mezcal is made using traditional methods. Once harvested, the piñas are split and cooked for 4 to 6 days in earthen pits of 6 tons.

 

SCRASE 1 TON BOTH

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.

 

2 to 8 DAYS OF FERMENTATION

Fermentation: Depending on the season, Casamigos Mezcal ferments for 2 to 8 days before being distilled in covered copper stills

 

CASAMIGOS BLANCO 

 

Rest for 2 months.

Lively and clean with notes of citrus, vanilla and sweet agave, with a long, smooth finish.

 

 

CASAMIGOS REPOSADO

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Aged for 7 months.

Sweet, slightly woody with hints of caramel and cocoa. It has a silky texture with a medium to long smooth finish.

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CASAMIGOS AÑEJO

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Aged for 14 months.

Pure and complex aroma, with sweet hints of caramel and vanilla. The perfect balance of the sweetness of Blue Weber agaves, with subtle hints of spice and barrel oak, with a sweet and lingering finish.