Tres Tribus is named after the three tribes of Oaxaca in Mexico. It was founded by two mezcal enthusiasts Juan Coronado and Juan Antonio Coronel. The duo make their mezcal in the traditional way. This means wild agave which are allowed to grow for years, sometimes decades, until they are fully mature before harvesting. These are cooked in underground ovens for up to a week using local oak as a fuel producing a delicately-smoky raw material. They use local water and wild yeasts to ferment the agave for about a week in clay jars. This is then double-distilled in a copper still that was designed by Juan Antonio Coronel. Tres Tribus releases single variety expressions of tobalá, cuishe and espadin agave, as well as blends of the three. They take all aspects of sustainability very seriously and they are currently the only B-Corp certified mezcal producer.
This mezcal from Tres Tribus in an ensamble artesanal mezcal, meaning it’s made from a combination of agaves rather than a single variety. The agave hearts are roasted according to traditional methods, with plenty of smoke and minerality finding their way into this joven mezcal. Fantastic sipped alongside fresh and zingy food, it’ll also make a great Mezcal Manhattan.
Agave: Espadin, Jabali, Angustifolia, Convallis, Salmiana.
Cooking: Underground conical oven.
Crushing: By hand with wooden mallet.
Fermentation: Underground clay amphora.
Distillation: Double Distilled.
Still Type: Copper pot still.
Ageing: N.A.
Water Source: Volcanic mountain water.
Other: N.A.
Gentle smoke, with creamy agave, green pepper, custard apple, and a mineral edge.
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