Corte Vetusto
Corte Vetusto is a brand of Mexican Mezcal from Oaxaca. In this region, the secret of producing a great distillate has been passed down from generation to generation by the Zapotec people. Mezcal is, in fact, the oldest distillate on the American continent. Its origins date back about 500 years, and the name generically indicates any distillate produced with agave. The term Tequila, on the other hand, refers to a distillate that comes from a specific area and is produced only with the blue Weber agave variety. Mezcal is made with 30 to 40 different agave varieties, each with particular characteristics that are then found in the distillate. Corte Vetusto still produces artisan Mezcal of excellent quality, based on an ancient recipe carefully guarded by the local populations.
Luis Potosi, Zacatecas, Durango, Tamauilipas, but 90% of the production comes from Oaxaca, which is considered the true cradle of this national specialty. At the base is the agave, an ancient plant that has always been present in Mexico. It has adapted very well to the arid and dry climate and to the sandy and poor soils, so much so that the country counts about a hundred different varieties, almost half of those present on the planet. The plant reaches maturity in about ten years. Almost all Mezcal is produced with Agave Angustifolia or Espadin, chosen for its aromas and high sugar content, often complemented by other local varieties, which give particular connotations to the productions of the various terroirs.
The processing process begins by cutting the leaves of the agave with a machete to isolate the piña, or heart of the agave. The piña is cooked for several days in an underground oven lined with stones, which maintains a constant heat very well. The agave is then chopped and then crushed with
Corte Vetusto is a brand of Mexican Mezcal from Oaxaca. In this region, the secret of producing a great distillate has been passed down from generation to generation by the Zapotec people. Mezcal is, in fact, the oldest distillate on the American continent. Its origins date back about 500 years, and the name generically indicates any distillate produced with agave. The term Tequila, on the other hand, refers to a distillate that comes from a specific area and is produced only with the blue Weber agave variety. Mezcal is made with 30 to 40 different agave varieties, each with particular characteristics that are then found in the distillate. Corte Vetusto still produces artisan Mezcal of excellent quality, based on an ancient recipe carefully guarded by the local populations.
Luis Potosi, Zacatecas, Durango, Tamauilipas, but 90% of the production comes from Oaxaca, which is considered the true cradle of this national specialty. At the base is the agave, an ancient plant that has always been present in Mexico. It has adapted very well to the arid and dry climate and to the sandy and poor soils, so much so that the country counts about a hundred different varieties, almost half of those present on the planet. The plant reaches maturity in about ten years. Almost all Mezcal is produced with Agave Angustifolia or Espadin, chosen for its aromas and high sugar content, often complemented by other local varieties, which give particular connotations to the productions of the various terroirs.
The processing process begins by cutting the leaves of the agave with a machete to isolate the piña, or heart of the agave. The piña is cooked for several days in an underground oven lined with stones, which maintains a constant heat very well. The agave is then chopped and then crushed with
