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Casamigos: A slow production process and a secret recipe
The first request made to the Master Distiller by Gerber, Meldman and Clooney was to create a tequila that did not need to be covered in salt and lime to be enjoyed. For this reason, only the best Tequilana Weber Blue agave is hand-selected from the rich clay soil of the highlands of Jalisco, Mexico.
This is the only variety present in each of the three tequilas in the range. The piñas are roasted in a process that includes the use of traditional wood-fired ovens and softened for three days, but the real stroke of genius at Casamigos lies in the extremely slow fermentation process: 80 hours in total, which is twice as long as the standard.
These are the only known details for an extremely slow process that leads to the unique aroma of Casamigos: the recipe is of course secret and jealously guarded. Each bottle is numbered and signed by Gerber and Clooney, with minimalist and elegant packaging that reflects the style of its creators.
Casamigos: try it in a Paloma
Paloma
50 ml Tequila 100% Agave
10 ml fresh lime juice
1 pinch of salt
20 ml grapefruit juice (pink or yellow)
Grapefruit top soda
Pour the tequila and lime juice into a highball glass with ice and add a pinch of salt;
Top with the pink grapefruit soda and stir gently;
Decorate with a lime wedge.
the casamigos range
