Casamigos Mezcal

This mezcal is made from 100% espadín from Santiago Matatlán, Oaxaca. The agaves are split and placed in an earthen pit lined with volcanic rocks heated by oak wood fire where they cook for 4-6 days. The cooked agaves are crushed by a horse-pulled stone tahona and the resulting aguamiel is allowed to ferment for 2-8 days. After double-distillation, the mezcal rests for 30 days before bottling at 80 proof.

Nose: Hints of tamarind and pomegranate aromas are followed by herbal tones of fresh mint and dried oregano.

Palate: Delicate notes of smoke and black pepper lead.

Finish: Long silky finish.