Mezcal has long been having a moment. Enjoyed straight, on the rocks, or within cocktails, the smoky spirit is a “must have” in any home bar set-up. And, if you’re just now acquainting yourself with this “it” potable, Tres Tribus is a great place to start.
Known for its rich, complex flavors, mezcal shares similarities with tequila, but several differences make it unique. While tequila is made exclusively from blue agave, mezcal can be made from a variety of more than 30 agave species, each of which contributes to different flavors and characteristics. Small batch Tres Tribus debuted in 2023 with four expressions: Espadin Capon, with flavors of banana, mango, prickly pear and almond, Cuishe, with herbal notes of rosemary, as well as hints of vanilla, cinnamon, and tangy blue cheese, Tobalá, with notes of cooked pineapple, figs, quince, cacao, and jasmine, and Ensamble, with notes of jasmine, mango, and honey.
Upon its introduction, the brand immediately won the IWSC Agave Producer of the Year and the Spirits Producer of the Year awards. In addition, Ensamble won Gold Outstanding with 98 points and the Tobalá won Gold with 97 points at the IWSC 2023 Spirits Awards. Separately, Tres Tribus’ Espadín Capon received a 99-point rating from Tasting Panel Magazine.
Tres Tribus is crafted in the remote mountains of Oaxaca by fifth generation mezcalero Juan Antonio Coronel. Its newest bottling is Espadín, cooked in an underground conical oven lined with volcanic stones, Espadín captures the cornucopia of flavors from the maguey agave and complements them with a delicate smokiness and clean, complex aromas and flavors. Rich herbaceous notes along with lemon and orange, hibiscus, peppermint and chocolate are slowly developed during fermentation in unique underground amphoras designed to regulate the fluctuating mountain temperatures.
“I am excited for lovers of mezcal to experience this newest expression, which is made using the traditional methods my family has employed for generations,” said Coronel. “My aim was to capture the spirit of these magueys and create a mezcal that can be shared and enjoyed at special moments. Here you can find the aromas of our roots, such as the subtle smokiness of the oven and the herbal notes of spearmint and mint, without forgetting the minerality of our spring water.”
“Juan Coronel has created another masterpiece with this Espadín, which has a balance of flavors that develop and evolve across the palate,” said Juan Coronado, Co-Founder of Tres Tribus. “The richness of the maguey is front and center, but there is just enough smoke to also make this expression ideal for cocktails that call for an amazing mezcal.”
Photos courtesy of Tres Tribus
