Casamigos Tequila Mezcal
Longtime friends George Clooney, Rande Gerber and Mike Meldman love Casamigos. On the rocks, by the shot, at times, straight from the bottle. Tequila-filled nights with friends is how Casamigos was born. Their idea was to make the best-tasting, smoothest Tequila and Mezcal that didn’t have to be covered up with salt or lime. So they did. It was never intended to be released to the public. It’s actually all they serve at their homes in Mexico. George, Rande and Mike are delighted that consumers and tequila and mezcal connoisseurs alike enjoy and appreciate the authenticity of Casamigos. This is quality you can taste, so raise a glass with their award-winning spirit.
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.
AGAVE:
100% Espadín, grown for 8-9 years in Oaxaca, Mexico
SLOW COOKING:
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.
CRUSHING:
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.
FERMENTATION:
Depending on the season, Casamigos Mezcal ferments for 2–8 days before being distilled in covered copper pot stills. Casamigos is twice-distilled.
COLOR:
Crystal Clear
AROMA:
Fragrant herbal and fruit, with hints of smoke.
FLAVOR:
Notes of smoke and black pepper lead to long silky finish.
RESTS:
Up to 2 months.
HERITAGE:
Produced in Oaxaca by a 4th generation family of Mezcaleros.
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.
AGAVE:
100% Espadín, grown for 8-9 years in Oaxaca, Mexico
SLOW COOKING:
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.
CRUSHING:
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.
FERMENTATION:
Depending on the season, Casamigos Mezcal ferments for 2–8 days before being distilled in covered copper pot stills. Casamigos is twice-distilled.
COLOR:
Crystal Clear
AROMA:
Fragrant herbal and fruit, with hints of smoke.
FLAVOR:
Notes of smoke and black pepper lead to long silky finish.
RESTS:
Up to 2 months.
HERITAGE:
Produced in Oaxaca by a 4th generation family of Mezcaleros.