Casamigos Mezcal. Crafted the old-fashioned way – Traditionally – it can't be rushed – and we do things our own way – we make the Mezcal the same way we always have.
Piñas are cooled for 24 hours before the crushing process begins. The agave is crushed, in the traditional method, one ton at a time by a horse-drawn tahona wheel.
Depending on the season, Casamigos Mezcal ferments for 2–8 days before being distilled in covered copper pot stills. Casamigos is twice-distilled.