Casamigos Mezcal is made with 100% Espadin agaves. 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 pre-heated by oak wood fire. The slow roasting allows the piñas to be evenly cooked while avoiding caramelizing. 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. While the traditional method takes longer to make our mezcal, it releases the perfect taste. Depending on the season, Casamigos Mezcal ferments for 2–8 days in one-ton wooden tanks before being distilled.