Casamigos Mezcal is produced in Oaxaca from 100 percent Espadín agave, matured for eight to nine years before harvest. The agave is cooked in earthen pits, naturally fermented, and carefully distilled to create a mezcal that favours balance over intensity. The result is a softer style of mezcal with measured smokiness, designed to be smooth rather than challenging. Created with versatility in mind, it works just as well neat or over ice as it does in cocktails. A good option for tequila drinkers looking to explore the mezcal style. Serve chilled or in a mezcal margarita.