The most famous part of this mezcal is the owner (or rather owners). George Clooney and his friend Randy Gerber runs this place. While they have made Casamigos Tequila for a long time, this is their first foray into Mezcal. The first batch came out barely a few months back.

Casamigos, like most other mezcals, is made from Espadin agave and originate from Oaxaca. It is slow roasted in the pit in the ground for about five days. It is then cooled for a day and then ground to a pulp using the traditional mill wheel (tahona) and a horse. It is then fermented for almost a week and finally distilled in copper pots (twice). After letting it sit for 30 days, water is added to get the proof down – for the batches to be exported to America.

So far, they have released only the joven version. I am sure, in the future the Reposado and Anejo versions will come out too.

This is a lot softer mezcal and has a lot of hints of sweet fruits. Most people in their reviews have not given this mezcal high marks. I actually liked it. It was always great taken straight up – in copitas. It has a very long finish which allows one to slow down the sips and let the drink last for the whole evening.

Opened a bottle of Don Amada Mezcal and tried this cocktail from their website. This has the Mezcal Rustico from them, green Chartreuse and simple syrup. (The original recipe by Polina Kharmas called for demerara syrup which is similar to simple syrup except it is made from something similar to brown sugar.

Liked the strong effect of chartreuse on the smoky mezcal.

Unfortunately, I could not dig up much for this mezcal. Their website redirects to some mexican host ISP and then asks for userid and spanish. Which is of no help.
From the label, you can see that like the three other mezcals I have tried, this is also 100% espadin agave and is produced from the same state of Oxaca. (specifically, a town called Santiago Matatlan, by a company called Casa Montelobos). I also found out that they use copper (and not stainless steel) stills for distillation.

I am very curious to find out the origin of the picture of that wolf looking logo.

Crushed orange slices, muddled cherry, agave nectar, orange bitters, angostura bitters, mezcal and a splash of water…

I like mine orange forward.

That is an interesting name. Almost sounded like an Indian or Middle Eastern name. This cocktail is featured by Del Maguey. The original creators were Winston Greene and Adam Poley from Santa Fe, Mexico. This has mezcal, cynar (you can experiment with campari or aperol instead), orange liqueur and maraschino.

Tasted great. While the mezcal’s aroma was there, the palate was overwhelmingly brought in by the other ingredients.

This is a play on Vieux Carre. The rye whiskey is replaced with mezcal. You have the same cognac, sweet vermouth, Benedictine and the bitters…

This is from the bar at Palenque Mezcaleria in Denver. I believe the originator of this recipe is one Nathan Schmit.
This is Mezcal with Grappa. I never thought the strong earthy tones of mezcal can be ever matched or overpowered by anything. I was wrong. Try grappa. One caution – both are very strong. So, make sure you keep sucking orange slices with slightly sprinkled salt if you can.

Picked up the recipe from Food and Wine magazine. The creator of this is mixologist Bryan Dayton at the Oak at Fourteenth in Boulder, Colorado.

This is an explosion in your palate. Just check out the ingredients. Plus that earthy overtones of mezcal…

Cinnamon, Cardamom, Ginger Liqueur, Agave Nectar, Apple juice, fresh lime juice and of course, mezcal.

The proper garnish would be an apple fan but I am fresh out of apples at home!!

Montelobos mezcal, grapefruit juice, lime juice and citrus soda. Garnish with lime and jalapeño and salt half the rim.

One of the better cocktails involving mezcal. Mango pulp, fresh lime juice, jalapeno muddled, sugar syrup and mezcal.
Before you taste it, you might want to take in the aroma first. It is all mango. Moment it touches your tongue, the palate is all petrichor. But when you have finally gulped it, the sting of the jalapeno all over your mouth for a long time!