Casamigos Añejo Tequila

Casamigos Añejo Tequila

  • Añejo Tequila
  • Mexico, 700ml

Perfect balance of sweetness from the Blue Weber agaves layered with hints of spice and barrel oak. Soft caramel and vanilla notes on the nose.

  • Distillery: Casamigos
  • Type: Añejo Tequila
  • Region: Jalisco, Mexico
  • Alcohol: 40%
  • Volume: 700ml
  • Goes with: Ice, premium mixer, lemon garnish

Casamigos Añejo Tequila is aged for 14 months in premium American white oak barrels, is beautifully pure and complex.


"Longtime friends George Clooney, Rande Gerber and Mike Meldman love Casamigos. On the rocks, by the shot, at times, straight from the bottle. Tequila-filled nights with friends is how Casamigos was born. Our idea was to make the best-tasting, smoothest Tequila and Mezcal that didn’t have to be covered up with salt or lime.

So we did.

Casamigos was made just for us. We worked on the creation of Casamigos with our master distiller in Jalisco, Mexico for years, and held many blind tastings until we knew we got it right. We’ve been drinking our tequila and mezcal with friends and family for many years now. It was never intended to be released to the public. It’s all we serve at our homes in Mexico, so it’s literally our house tequila.

We are delighted that consumers and tequila and mezcal connoisseurs alike enjoy and appreciate the authenticity of Casamigos. This is quality you can taste, so raise a glass with our award-winning spirit. 


We hand-select the finest 100% Blue Weber agaves, grown in the rich red clay soil and cool climate of the Highlands of Jalisco, Mexico.

Our agave piñas are roasted in traditional brick ovens for 72 hours, while most others steam theirs for 7 hours.

Our Master Distiller uses a special yeast blend resulting in a consistent, refined flavour, while most others use a commercial yeast. 

Our unique flavour is a result of an 80 hour fermentation process, compared to the average 48 hours.

We hand-select the finest 100% Espadín agaves.

Casamigos Mezcal is made using the traditional method. Once harvested, the piñas are split and laid to cook for 4–6 days in six-ton earthen pits lined with volcanic rock pre-heated by oak wood fire. The slow roasting allows the piñas to be evenly cooked while avoiding caramelizing. 

Piñas are cooled for 24 hours before the crushing process begins. The agave is crushed, in the traditional method, one ton at a time, by a horse-drawn tahona wheel. While the traditional method takes longer to make our mezcal, it releases the perfect taste.

Depending on the season, Casamigos Mezcal ferments for 2–8 days in one-ton wooden tanks before being distilled."

George Clooney + Rande Gerber + Mike Meldman

  • Silver - 2015 San Francisco World Spirits Competition - Anejo Tequila

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