Made in Santiago Matatlán, Oaxaca, Mexico, Casamigos Mezcal is artisanal and crafted from 100% Espadin agaves. The family’s long standing mezcal traditions are carefully preserved and Casamigos has been fortunate enough to continue the family’s traditional and unique production techniques. Traditional production happens in small palenques or “meeting places.” The maguey piñas are taken there and the artisanal process of mezcal production is brought to life. After harvest, the piñas are  split and laid to cook for 4-6 days in six-ton earthen pits lined with volcanic rocks heated by a slow burning oak wood fire. Once cooked, the piñas are cooled for 24 hours before the crushing process begins. The agave is crushed, one ton at a time by a horse-drawn tahona wheel. Depending on the season the mezcal ferments for 2-8 days before being distilled in covered copper pot stills. Casamigos Mezcal is twice distilled and allowed to stabilize for 30 days before mountain spring water is added to finalize the mezcal. As with Casamigos Tequila, before going into the bottle, each batch is tasted and approved by Clooney and Gerber, to ensure the highest quality.