AGAVE:Our agaves are 100% Espad?n, grown for 8-9 years in Oaxaca, Mexico SLOW COOKING:Casamigos Mezcal is 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. COLOR: Crystal Clear AROMA: Fragrant herbal and fruit, with hints of smoke. FLAVOR: Notes of smoke and black pepper lead to long silky finish. RESTS: Up to 2 months. HERITAGE: Produced in Oaxaca by a 4th generation family of Mezcaleros.