ABOUT:

Tres Tribus (which translates to "Three Tribes," named for the societies that united to create the ancient Zapotec capital) is a deeply sustainable, ultra-premium mezcal brand crafted in the remote mountains of San Francisco Nuxaño, Oaxaca. Founded by Juan Coronado and fifth-generation Maestro Mezcalero Juan Antonio Coronel, the brand is backed by Altos Planos (the same team behind the highly acclaimed Mijenta Tequila). Notably, Tres Tribus stands out as a pioneer in environmental responsibility—they are fully carbon-neutral and hold the prestigious B-Corp certification.

WEBSITE:

https://trestribus.com

MEZCALS OFFERED:

Their artisanal production features several unique, hyper-local elements: they utilize pristine mountain spring water sourced directly from the Tidaá volcano aquifer. The mature agaves are slow-roasted in underground conical ovens with volcanic stones and Encino oak, intentionally designed to impart only a delicate, restrained smoke. Most distinctively, they ferment their mash using wild Mixteca yeasts in unique underground amphoras, which regulate the fluctuating mountain temperatures and encourage deep, floral, and umami characteristics. Distillation takes place in custom-designed copper pot stills.

Espadín (Joven): The brand's foundational expression, crafted from cultivated Espadín. Designed to be incredibly approachable and fruit-forward, it intentionally minimizes heavy smoke. The nose leans into baked apples and lemon peel. On the palate, it delivers a sweet, citrus-driven profile featuring juicy mandarin, fresh thyme, rosemary, and a soft, pastry-cream finish, wrapped in the gentlest wisp of barbecued almond smoke.

Espadín Capón: A specialized, premium take on Espadín where the quiote (the flowering stalk) of the mature plant is severed and left in the field before harvesting. This process forces the plant's energy back into the piña, intensely concentrating the sugars. The result is a highly lush, expressive mezcal bursting with notes of ripe banana, tropical mango, prickly pear, and a distinct, nutty hint of almond.

Ensamble: A masterful, highly complex field blend combining three distinct magueys: 8-year-old cultivated Espadín, wild Jabalí (10 to 15 years old), and incredibly rare wild Salmiana (15 to 35 years old). It presents an alluring bouquet of jasmine and honey. The palate is playful and dynamic, showcasing stone fruit, bright citrus, and a clean, elegant minerality that finishes with deep earthy flavors.

Cuishe: Distilled from wild Agave karwinskii (Cuishe) aged between 10 and 25 years. This expression completely departs from their fruitier profiles, instead capturing the authentically dry, stalky terroir of the wild plant. It offers a highly distinct flavor profile driven by elegant herbal notes of rosemary, subtle hints of vanilla and cinnamon, and a fascinating, tangy finish reminiscent of blue cheese.

Tobalá: Crafted from 100% wild, high-altitude Tobalá agaves (averaging 10 years old). This expression is exceptionally sweet and luxurious. It rewards the drinker with a rich, viscous mouthfeel and decadent tasting notes of cooked pineapple, quince, figs, apple crisp, and butterscotch, balanced by a subtle touch of cacao.

Edición Especial (Destilado con Cempasúchil): A rare, limited-edition release honoring Día de los Muertos. Upgrading to the highly traditional Ancestral classification, this Espadín base is double-distilled in clay pots. Following the historical pechuga framework, the spirit is infused with traditional ofrenda offerings during distillation, including marigold flowers (cempasúchil), mandarin, lime, and quince, resulting in an exceptionally floral, bright, and juicy climax.