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.