Casamigos Mezcal

Longtime friends George Clooney, Rande Gerber, and Mike Meldman are passionate about Casamigos. On the rocks, by the shot, at times, straight from the bottle. Tequila-filled nights with friends are how Casamigos was born. Their idea was to formulate the best-tasting, smoothest Tequila and Mezcal that didn’t need to be masked with salt or lime. So they did. It was never intended for public release. 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 a 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% Espadin, grown for 8-9 years in Oaxaca, Mexico.

Slow Cooking: Made using the traditional method. Once harvested, the pinas are split and laid to cook for 4–6 days in six-ton earthen pits lined with volcanic rock.

Crushing: Pinas 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.