We love Casamigos on the rocks, by the shot and at times straight from the bottle. Our idea was to create the best tasting, smoothest Tequila and Mezcal, that didn't have to be covered up with salt or lime. So we did.

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.

Has an aroma of fragrant herbal and fruit, with hints of smoke, and a taste of smoke and black pepper notes that lead to long silky finish.

Our agaves are 100% Espadin, grown in Oaxaca, Mexico. Casamigos Mezcal is made using the artisanal method. Once harvested, the piñas are split and laid to cook for 4-6 days in earthen pits lined with volcanic or river rock. Piñas are cooled for 24 hours before the crushing process begins. The agave is crushed utilizing a Tahona wheel. Depending on the season, Casamigos Mezcal ferments for 6-8 days before being distilled in covered copper pot stills. Casamigos is twice distilled.

Try our Smoky Casa Blood Orange cocktail!

Wet 1/2 rim of glass with lime wheel or wedge, then dip into salt mixture. Combine all ingredients into tin shaker and muddle serrano. Add ice, shake vigorously and fine strain into rimmed rocks glass. Add fresh ice and garnish.

1.5 oz. Casamigos Mezcal Joven
.75 oz. Blood Orange Juice
.5 oz. Fresh Lime Juice
.5 oz. Simple Syrup
2 Serrano Slices
1/2 Thick Rim Equal Parts Sugar/Salt/Tajín®
Garnish: Blood Orange Wheel