All about Casamigos 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 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 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.

Tasting Notes

Balanced and elegant. Offering harmonious hints of tamarind, pomegranate, banana and mango. Fresh herbal mint aromas, dried oregano and thyme lend character to the mezcal. The delicate tones of smoke, hints of licorice and black pepper, and mineral nuances lead to a long silky finish.

History/Trivia

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.

AVAILABILITY: Casamigos is available in the United States, Bahamas, Canada, Hong Kong, and the UK, and has garnered the highest accolades from the spirit industry’s most well respected authority figures.

NOM: 1609