Our Story

In the rugged central valleys of Oaxaca a story has been shared for centuries among the local Zapotec people. Cocijo, God of thunder, struck out with a bolt of lightning so severe that it transformed the landscape into a smouldering field filled with the sweet, smoky scent of the agave plant. For over 400 years the locals have been trying to recreate this mythical moment. Hand-harvesting the agave and slow-roasting it in earthen fire pits, naturally fermenting the bagaso in wooden vats and, finally, double-distilling it in small copper or clay stills… it’s all part of our master mezcalero’s deepest desire: to create a cut of mezcal so divine that it invokes the spirit of generations before him. He calls this sacred distillation of earth, fire and history.

What is Mezcal?

Mezcal is the oldest distilled spirit in the Americas, dating back some 500 years. The word mezcal comes from the Náhuatl words metl (maguey / agave) and ixcalli (cooked) and is the term used for any distilled spirit made from agave. Tequila, therefore, is a mezcal. In fact, it was first known as Vino de mezcal de Tequila (wine of mezcal from Tequila). However, tequila can only be made from Agave Tequilana Weber (Blue Agave). By contrast, mezcal can be made from between 35-40 agave species, giving it far greater breadth and variety of flavour.

Hand Crafted

Corte Vetusto mezcal is meticulously hand-crafted by Juan Carlos Gonzalez Diaz, a 4th generation Zapotec Maestro Mezcalero. The art of mezcal making is in his blood, passed down through the generations since his great grandfather, Don Mauro. As a young boy he would watch his grandfather teaching his father. That same wisdom was later passed to Juan Carlos. He used to join his father on journeys to various villages in order to buy and sell mezcal. With keen eyes and a thirst for knowledge, he observed and learnt from all of the Maestros he visited. This has enabled him to forge his own unique style, whilst still honouring his family legacy and remaining true to tradition. Whist he initially studied and became an architect, he says he was called back to the world of mezcal by the voice of his ancestors.

Making artisanal mezcal is slow and arduous work, too much for one man alone. Juan Carlos has been ably assisted for many years by Don Santiago, a man whose skill and precision with a coa and machete are renowned throughout Oaxaca and beyond. Santiago’s knowledge of agave and skill in harvesting them, helps ensure that the quality of Corte Vetusto is second to none.

The Drinks

MEZCAL ESPADIN

Available SKU size: 700ml

  • Gold for Taste at the Bartenders’s Brand Awards 2020
  • Gold Outstanding & Mezcal Trophy at the International Wine & Spirits Competition (IWSC) 2017
  • Made from mature Espadin (Agave Angustifolia)
  • Joven (un-aged)
  • Cooked in a conical earth oven with mesquite wood for 4 days
  • Milled with a volcanic Tahona
  • Naturally fermented
  • Double distilled in small 250L copper pot stills
  • Distilled to proof
  • Small batch
MEZCAL TOBALA

Available SKU size: 700ml

  • Gold (95 points) at the International Wine & Spirits Competition (IWSC) 2020

  • Double Gold at the International Spirits Challenge (ISC) 2020

  • Made with 100% wild Tobala (Agave Potatorum)

  • Joven (un-aged)

  • Cooked in a conical earthen oven

  • Milled by a volcanic stone Tahona

  • Naturally fermented

  • Uniquely distilled: First distillation in a copper pot still, second in an ancestral clay pot still

  • Distilled to proof

  • Small batches (450-600L)

MEZCAL ENSAMBLE II

Available SKU size: 700ml

  • Double Gold at the International Spirits Challenge (ISC) 2020

  • Best in Category and Gold Medal at the American Distilling Institute’s Judging of Craft Spirits 2019

  • Our Ensambles are limited-releases and therefore change by batch, which is how Mezcal was originally made (please see side of bottle label for specific details)

  • Ensamble II is equal parts Espadin (A.angustifolia), Tobala (A.potatorum) & Madrecuishe (A.karwinskii)

  • Joven (un-aged)

  • Cooked in conical earthen oven

  • Milled by a volcanic stone Tahona

  • Natural fermentation

  • Uniquely distilled: First distillation in a copper pot still, second in an ancestral clay pot still  

  • Distilled to proof

  • Small batches

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