Casamigos Mezcal presents a sophisticated profile marked by pronounced smokiness, earthy undertones, and subtle fruit notes. Its refined character delivers a deceptively smooth drinking experience that transcends typical spirit categories, making it equally compelling for whisky enthusiasts and adventurous palates alike. The spirit's complexity shines when savoured neat or chilled, whilst its bold, smoky character elevates classic cocktails with distinctive character and depth.

What is Mezcal?

In the Aztec language, Mezcal means "cooked agave". The agaves picked when ripe are then crushed and placed in a large hole dug in the ground and then covered to proceed with a steam cooking process, so that it develops all its special smoky aromas. The cooked fibres are then crushed in a stone mill, as per the ancestral technique, and left to ferment in wooden barrels filled with spring water for 1 to 4 weeks.

Then the mixture undergoes a double distillation in traditional Mexican stills. Following these distillations, the alcohol will rest in barrels for different lengths of time that will define the type of mezcal.

Joven: when it is bottled directly from the still or after a light rest of maximum 2 months.
Reposado: which remains between 2 and 11 months in casks to develop more intense aromas.
Añejo: which is left for at least 12 months and up to several years before being bottled.