Corte Vetusto Mesquite Smoked Mezcal

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.

  • Ilegal Mezcal Anejo

    As Mezcal continues to rise in popularity, the contenders are starting to separate themselves from the pretenders. One of those contenders is Ilegal Mezcal Anejo. The Anejo is aged for 13 months in a blend of American and French oak. It's made from 100% Agave Espadin, is stopped with a natural cork, sealed with green wax, and individually hand numbered. The result is a smooth, balanced drink, with just enough agave flavor and smoke.

  • Espadin Marca Negra Mezcal

    Mezcal is a unique, ancient, and quite amazing spirit that has yet to break through to the mainstream. You could say it's a relative of tequila, because both use agave, but that's where the similarities end. Mezcal is best described by the term it is derived from, "oven-cooked agave", a process that gives this spirit it's unique qualities. Espadin Marca Negra Mezcal ($100) is a great place to start, especially if you enjoy the smoky qualities found in scotch. Marca Negra (Black Hand) might be one of the smokiest Mezcal's around actually, making it a fine candidate to pair with a fine cigar on a cold night.

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