Casamigos Mezcal Joven Tequila

Casamigos Mezcal Joven is the brand's departure from tequila — produced from 100% Espadin agave in Oaxaca using traditional pit-roasting, the ancestral production method that gives mezcal its characteristic smoke, and a fundamentally different production tradition from the Jalisco highlands tequila lineup that Casamigos is built on.

Tequila and mezcal are related but distinct: tequila must be produced in specific Mexican states (primarily Jalisco) from Blue Weber agave. Mezcal can be produced from many agave varieties across multiple Mexican states, and Oaxaca is the spiritual and production center of the category. The pit-roasting of the agave hearts before fermentation and distillation is what introduces the smoke — the agave are cooked in earthen pits lined with hot rocks and covered with earth, absorbing the smoke and wood character that defines the mezcal flavor profile. Casamigos Mezcal Joven uses Espadin agave, the most widely planted mezcal agave variety, producing the balanced smoke and herbal complexity with the fruit-forward character Espadin is known for. Tamarind, pomegranate, fresh mint, and dried oregano distinguish it from the simpler smoke profiles of some competing mezcals.

Tasting Notes

• Nose: Tamarind and pomegranate with herbal tones of fresh mint and dried oregano
• Palate: Balanced smoke alongside the Espadin's natural fruit — tamarind, pomegranate, and the herbal character underlying the smoke
• Finish: Long and silky with delicate smoke and black pepper persisting

Specs

• Producer: Casamigos, Oaxaca, Mexico
• Agave: 100% Espadin agave
• Region: Oaxaca
• Style: Mezcal Joven
• Production: Traditional pit-roasting
• ABV: 40% (80 Proof)
• Size: 750ml

Browse all mezcal at Wooden Cork.

Frequently Asked Questions

What is the difference between Casamigos Mezcal and Casamigos Tequila?

The three tequilas are produced from Blue Weber agave in Jalisco's Los Altos Highlands. The Mezcal is produced from Espadin agave in Oaxaca using traditional pit-roasting — the pit-roasting is what produces the smoke character that distinguishes mezcal from tequila. Different agave variety, different region, fundamentally different production method.

What is Espadin agave?

Espadin is the most widely cultivated agave variety for mezcal production — making up the majority of mezcal produced in Oaxaca. It has a relatively short maturation cycle of around 8 years compared to rarer wild agaves, produces a versatile flavor profile of smoke, fruit, and herbal character, and is the standard reference point for what mezcal tastes like.