Corte Vetusto

True to tradition

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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

el Corte Vetusto — the Ancient Cut.”

harvesting

We select only the finest, mature agave to produce the very best mezcal.

cooking

Our agave are slow-roasted to perfection in a traditional pit oven.

Milling

The cooked agave is slowly crushed by a horse-drawn stone tahona.

Fermenting

Natural fermentation in wooden vats develops flavour and complexity.

Distilling

Our mezcal is distilled twice in small batches by wood-fired copper or clay pot stills.

Proofing

Distilled to proof, our mezcal is the ultimate expression of the agave.

Our award-winning range

Discover our mezcals

hand crafted

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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.

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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.