The selected agaves are of the Espadín 100% variety, grown in Oaxaca, Mexico. Casamigos Mezcal is made using traditional methods. Once harvested, the piñas are split and cooked for 4 to 6 days in earthen pits lined with volcanic or river rock. The piñas are cooled for 24 hours before the grinding process begins. Depending on the season, Casamigos Mezcal ferments for 6 to 8 days before being distilled (twice) in covered copper stills.
Absinthe inspired by recipes from the Val-de-Travers, with a less aniseed flavour and more focus on the different types of wormwood used, which we harvest in the wild or grow in our garden at Mont-sur-Lausanne.
Nose: Museum Giger Absinthe gives off intense aromas of herbaceous plants, licorice and anise. Mouth: On the palate, there are subtle notes of fennel, mint and sweet spices, with a silky texture and a slightly bitter sensation. Finish: The finish is long and persistent, leaving a pleasant sensation of freshness and complexity on the palate.
Nose: Select Pilla offers intense, complex aromas of aromatic herbs and spices. Mouth: On the palate, there are sweet notes of dried fruit and caramel, with a silky texture. Finish: The finish is elegant and persistent, leaving a very pleasant light bitterness on the palate.
Surprises with its incredible freshness, creaminess and subtle notes of vanilla and wheat. But its decisive quality lies in its elegant, silky texture, which gives it its full-bodied taste.
Nose: Marzadro Giare Amarone reveals intense aromas of ripe fruit and dried grapes, with subtle hints of oak. Feel: On the palate, this grappa offers a silky, velvety texture, with rich, complex flavors of candied fruit and sweet spices. Finish: The finish is long and warm, leaving lingering notes of dried fruit and caramel.
Nose: Fragrant herbs and fruit, with hints of smoke.
Taste: Notes of smoke and black pepper.
Finish: Long and silky.
HERITAGE:
Produced in Oaxaca by a 4th-generation family of Mezcaleros.