
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.
Available SKU size: 700ml
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)
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Our Ensambles are limited-releases and therefore change by batch, which is how Mezcal was originally made (please see side of bottle label for specific details)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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