Casamigos Mezcal (70cl)

A mezcal produced in Oaxaca by a fourth-generation family of mezcaleros, made using the traditional method. The pinas are split and cooked for four to six days in six-ton earthen pits lined with volcanic rock. Depending on the season, it ferments for two to eight days before being distilled in covered copper pot stills, and is twice distilled. It has a fragrant herbal and fruit nose with hints of smoke. The palate shows smoke and black pepper, leading to a long and silky finish.