What Makes Casamigos different?
SLOW-COOKING: The agave piņas are cooked in traditional stone ovens for 72 hours, as opposed to the seven hours used by many other tequilas.
PROPRIETARY YEAST: The Master Distiller uses a proprietary yeast blend to ensure the most refined tequila, while other tequilas use commercial yeast.
USE OF BAGASSE: Casamigos uses the bagasse from their agaves, which results in a deep, rich flavor, and produces a tequila that is smooth with no burn.
EXTRA SLOW FERMENTATION: The unique flavor and profile of Casamigos comes from an extra-slow fermentation, which takes 80 hours to complete and is double the industry standard.
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