The agaves are 100% Blue Weber, aged 7-9 years, from the rich clay soil of the Highlands of Jalisco, Mexico. The agave piñas are roasted in traditional brick ovens for 72 hours, while most others steam theirs for 7. They are then fermented for 80 hours, compared to the average 48. Casamigos' Master Distiller uses a special yeast blend resulting in a consistent, refined flavor, unlike regular commercial yeasts.