This mezcal is made with the agave variety cuishe, as you might have guessed from the name, harvested from the wild after six to eight years. It’s traditionally cooked with oak chips and then naturally fermented in wooden vats underground with wild yeast and spring water from the San Pedro Tidaá spring, before being double distilled in copper stills.
Distillery Information
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.
