AGAVE: Our agaves are 100% Espad’n, grown for 8-9 years in Oaxaca, Mexico SLOW COOKING: Casamigos Mezcal is made using the traditional method. Once harvested, the pi–as are split and laid to cook for 4Ð6 days in six-ton earthen pits lined with volcanic rock. CRUSHING: Pi–as 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 2Ð8 days before being distilled in covered copper pot stills. Casamigos is twice-distilled. COLOR: Crystal ClearAROMA: 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.