Agave de Cortés Joven is a traditional artisanal mezcal produced by the Mexican brand Agave de Cortés in Santiago Matatlán, Oaxaca, where the Cortés family has maintained a longstanding mezcal-making tradition. It belongs to the joven category, meaning it is unaged and retains the natural character of the agave and the qualities developed during production.
Made exclusively from Espadín agave, it follows a traditional production process in which mature agave hearts are roasted in earthen pits and then crushed using a stone tahona. Natural fermentation takes place in wooden vats, followed by double distillation in copper stills. This method preserves the agave's herbal and earthy characteristics while introducing the distinctive smoky notes developed during roasting.
Its aromatic profile combines gentle smoke, fresh herbal notes, and citrus accents, while the palate reveals a balance of fruity freshness, earthy undertones, and subtle spice. The finish is clean, with a delicate hint of pepper. Best enjoyed neat at room temperature, sipped slowly to appreciate its evolving aromas.
Producer
Agave de Cortés is a Mexican artisanal mezcal brand from the state of Oaxaca, rooted in the traditional mezcal-making heritage of Santiago Matatlán, one of the most renowned centers of mezcal production.
The brand is part of a longstanding family tradition, emphasizing the preservation of artisanal techniques, local expertise, and the distinctive characteristics of different agave varieties. Its portfolio includes mezcal made from Espadín agave, available in Joven, Reposado, and Añejo expressions, as well as varieties produced from other agave species.
The family's mezcal-making history dates back to 1840, with the fifth generation of the Cortés family now carrying on the tradition. Production is led by master mezcalero Rolando Cortés, and the brand belongs to Casa Cortés, the company also behind the renowned mezcal brands El Jolgorio and Nuestra Soledad.
The mezcal is crafted using traditional methods, including roasting agave hearts in earthen pits, crushing them with a stone tahona, natural fermentation, and double distillation. Particular attention is given to agave cultivated on family-owned land and preserving the distinctive characteristics of the local terroir.