The blue weber agaves are hand-selected and grown from the rich red clay in the Highlands of Jalisco, Mexico. They are then roasted traditional brick ovens for 72 hours and an additional 80 hour fermentation process gives Casamigos its unique flavor. The Reposado, aged for seven months, is soft, slightly oaky with hints of caramel and cocoa. It has a silky texture with a medium to long smooth finish.