Brand Profile | Tequila & Mezcal
100% Blue Weber Agave  ·  Highlands (Los Altos), Jalisco  ·  NOM 1416

Casamigos is made at Productos Finos de Agave (NOM 1416) in the Jalisco Highlands. The Highland location is the bit that matters. Agave grown up there in the iron-rich red soil takes longer to mature and packs in more natural sugar, which gives the finished tequila a sweeter, fruitier base than what you get from the lowland valley side.

The brand was founded in 2013 by George Clooney, Rande Gerber, and Mike Meldman, and picked up by Diageo in 2017. Production has stayed at the same Highland distillery the whole way through. It's a modern operation built for consistency at scale, with the focus on smooth, easy-drinking tequila that holds up batch after batch.

Casamigos started as a private project. George Clooney and Rande Gerber were spending time at their houses in Cabo, drinking a lot of tequila, and decided they wanted their own. They teamed up with property developer Mike Meldman and spent a few years tasting samples until they landed on the recipe they wanted. The brand officially launched in 2013.

It grew fast. Faster than most. By 2017, Diageo bought the brand for around US$700 million up front with up to US$300 million in performance-based payments, making it one of the biggest celebrity spirits deals on record. Production stayed at the same Highland distillery, the recipe stayed the same, and the lineup has stayed steady.

The mezcal was added later as a way to extend the brand into smokier territory without losing the easy-drinking approach. Whatever you think of the celebrity backstory, the bottles you grab now are made the same way they were before Diageo came in.

The whole point of Casamigos is approachability. It's built to be the smoothest, easiest-drinking tequila you'll find at this price tier, and it's earned its spot on a lot of shelves because of it. The Highland agave brings the natural sweetness, and the production is dialled in for a clean, polished profile across the range.

What it brings to the shelf:

• 100% Blue Weber agave on every tequila bottle, no mixto in the range
• Highland (Los Altos) sourcing for sweeter, fruitier agave character
• Two-month stainless steel rest on the Blanco, which softens it without adding oak
• Reposado at 7 months and Añejo at 14 months, both above category minimums
• A proper Oaxacan mezcal in the lineup for when you want something smokier
• Backed by Diageo distribution, so quality and supply stay consistent

If you want a smooth, polished Highland tequila that's easy to pour for anyone, Casamigos sits comfortably in the upgrade slot. It's a good step up from entry-level supermarket bottles without making a big deal out of it.

The Casamigos process is built for consistency. Modern kit,
dialled-in steps, and a focus on a clean, smooth result rather than wild batch-to-batch variation.

• Agave: 100% Blue Weber, sourced from the Highlands of Jalisco where altitude and red clay soil drive higher sugar content
• Cooking: Slow cooked in autoclave ovens to break the agave hearts down properly
• Extraction: Roller mill to press the juice from the cooked agave
• Fermentation: Carried out with a proprietary yeast strain, built for clean and consistent results
• Distillation: Double distilled in stainless steel pot stills
• Resting and Aging: Blanco rests 2 months in stainless steel. Reposado ages 7 months in American white oak. Añejo ages 14 months in American white oak
• Mezcal: Espadín agave, pit roasted underground over wood and charcoal, tahona crushed, naturally fermented in open wooden vessels, double distilled in copper pot stills

The whole approach is built for a smooth, polished finish across the tequila range, with the mezcal taking a more traditional Oaxacan route to bring the smoke and depth.