Made with 100 percent Espadin agave from Santiago Matatlán in Oaxaca, Mexico. The mezcal ferments between two to eight days before distillation. Post distillation, it takes 30 days for the mezcal to stabilize and for the Casamigos team to add mountain spring water. Then it’s good to go‚Äîbut not without Clooney and Gerber tasting each and every single batch themselves.
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