Casamigos Mezcal

Casamigos Mezcal tequila is made with 100% Espadin agave from Santiago Matatlán in Oaxaca, Mexico. Made in the traditional way with no shortcuts as are the matte–black bottles, which are also made the old-school way—each of them handcrafted before going into a 190-degree oven, so no two will ever be the same. This Joven Mezcal is 80 proof and made in the authentic way: Six-ton earthen pits are built then lined with volcanic rocks, which are then heated by an oak wood fire. It is there that the split piñas are laid to “cook” for four to six days before being cooled for a minimum of 24 hours. Then the agave is crushed, ton by ton, via a horse–pulled tahona (volcanic stone) wheel. Take note: not every tequila or mezcal is crushed using this method. Once the crushing process is over and all the sugars are drawn out, the mezcal ferments between two to eight days before distillation. Post distillation, it takes 30 days for the mezcal to stabilize and for the Casamigos team to add mountain spring water. Then it’s good to go—but not without Clooney and Gerber tasting each and every single batch themselves This Tequila rests for up to 2 months and is balanced and elegant with fresh herbal and fruit aromas. Delicate tones of smoke and black pepper lead to a long silky finish. It’s best served neat, on the rocks with a fresh slice of orange, or as the perfect base for cocktails. Casamigos Mez Casamigos Anejo Tequila cal is perfect for at-home cocktail making with friends to enhance any party (just like the name suggests). Uniquely smooth, easy to drink, and smoked to perfection. Notes of smoke and black pepper lead to a long silky finish.