There are some big differences between mass-produced Mezcal and artisanal Mezcal, and the folks at Corte Vetusto are betting you'll notice the differences. Hand-crafted by Juan Carlos Gonzalez Diaz, a fourth generation master distiller, this Mezcal uses wild Agave Tobala. The process involves cooking the agave in a conical earthen oven with mesquite wood to impart specific flavors. It's then milled by a volcanic stone before naturally fermenting. The spirit is finally distilled twice using both copper and clay pot stills before bottling.