Exploring Corte Vetusto Mezcal with Matthew Tarallo and David Shepard

Beers Bourbon & Banter

In this episode of Beers, Bourbon & Banter, we step outside the world of bourbon and dive into the rich traditions of mezcal with special guests Matthew Tarallo and David Shepard from Corte Vetusto Mezcal. David, the founder of Corte Vetusto, shares his journey from growing up in Mexico to building an award-winning mezcal brand. Matthew, with his impressive background in global branding, discusses how he’s helping to elevate Corte Vetusto’s presence while honoring its heritage.

We explore:

• The history of Corte Vetusto and its award-winning journey, including honors from the International Wine and Spirits Competition (IWSC) and the San Francisco World Spirits Competition.

• The artistry behind mezcal production, from the use of different agave varietals to traditional clay pot distillation methods.

• Tasting notes and cocktail recipes, including the Mezcal Negroni and Naked and Famous, that showcase the depth and versatility of Corte Vetusto.

Whether you're a seasoned mezcal aficionado or just mezcal-curious, this episode offers a fascinating look at one of the most awarded mezcal brands in the world.

🔗 Links from the Episode:

• Corte Vetusto Mezcal Website – Explore their range and purchase online.

• IWSC Awards – Learn more about the competition where Corte Vetusto shined.

• San Francisco World Spirits Competition – Discover the prestigious awards that Corte Vetusto has won.

• Mezcal Negroni Recipe – Make your own mezcal negroni at home.

  • 30ml Espadin, 30ml Campari, 30ml sweet vermouth, dash of chocolate or mole bitters. Stirred down. Served in a rock glass with an ice block (ideally) and garnished with an orange slice

• Naked and Famous Cocktail Recipe – Try this vibrant mezcal cocktail.

Ingredients:

• • ¾ oz Mezcal

  • ¾ oz Yellow Chartreuse

  • ¾ oz Aperol

  • ¾ oz Fresh Lime Juice

Instructions:

1. 1. Add all ingredients to a cocktail shaker filled with ice.

   2. Shake well until chilled.

   3. Strain into a chilled coupe glass.

   4. Serve without garnish (optional: a small lime twist).

This cocktail combines the smoky depth of mezcal, the herbal complexity of Yellow Chartreuse, the bright bitterness of Aperol, and the tartness of lime juice, creating a beautifully balanced and vibrant drink.

If you enjoyed this episode, subscribe, leave a review, and follow us on Instagram @BeersBourbonBanter to share your mezcal adventures and suggest future guests or spirits for us to explore.

Until next time, pour yourself something good, share it with great company, and keep the banter going. Cheers!

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