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Rests for 2 months. Crisp and clean with hints of citrus, vanilla and sweet agave, with a long smooth finish.



Aged for 7 months. Soft, slightly oaky with hints of caramel and cocoa. It has a silky texture with a medium to long smooth finish.



Aged for 14 months. Pure and complex aroma, with soft caramel and vanilla notes. Perfect balance of sweetness from the Blue Weber agaves, with subtle hints of spice and barrel oak, with a lingering smooth finish.



Rests for up to 2 months. Balanced and elegant. Hints of tamarind and pomegranate aromas are followed by herbal tones of fresh mint and dried oregano. Delicate notes of smoke and black pepper lead to a long silky finish.

Our Tequila Process

Jalisco Mexico

We hand-select the finest 100% Blue Weber agaves, grown in the rich red clay soil and cool climate of the Highlands of Jalisco, Mexico.

100% Blue Weber Agave From the highlands of Jalisco, Mexico

Our agave piñas are roasted in traditional brick ovens for 72 hours, while most others steam theirs for 7 hours.

Slow Roasted For 72 Hrs In Traditional Brick Ovens

Our Master Distiller uses a special yeast blend resulting in a consistent, refined flavor, while most others use a commercial yeast.

One Of A Kind Proprietary Yeast Blend

Our unique flavor is a result of an 80 hour fermentation process, compared to the average 48 hours.

80 Hr Fermentation

Our Mezcal Process

Oaxaca Mexico

We hand-select the finest 100% Espadín agaves.

100% Espadín Agave

Casamigos Mezcal is made using the traditional method. Once harvested, the piñas are split and laid to cook for 4–6 days in six-ton earthen pits lined with volcanic rock pre-heated by oak wood fire. The slow roasting allows the piñas to be evenly cooked while avoiding caramelizing.

Smoked Underground 4-6 Days

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. While the traditional method takes longer to make our mezcal, it releases the perfect taste.

Crushed 1 Ton At A Time

Depending on the season, Casamigos Mezcal ferments for 2–8 days in one-ton wooden tanks before being distilled.

2-8 Day Fermentation