This mezcal is distinguished by the conditions of the plants location in reddish and white soils, and long fermentation periods, which will mark the mineral and chalky tones.Īlipus mezcal first began in 1999 as a "social impact project" with the aim of supporting traditional mezcal producers and their lands in several regions in Oaxaca, Mexico. It’s a co-op: the whole clan makes use of them, and so do several outsiders. The packaging for each bottle and the labels are also purposely environmentally friendly, utilizing recycled glass and paper and reprocessed aluminum.This Alipus San Juan del Rio mezcal is an espadin mezcal owned by the Cruz family. “We have nothing to hide we work with local producers and keep things sustainable.” To that end, the carbon-neutral company has started an ambitious replanting program to replenish agave and trees. “We do good and create good,” says Coronado. It’s also one of just a few mezcal brands to earn that certification. One thing to particularly note about Tres Tribus: Like Mijenta, it’s a B Corp-certified company, which means it meets high standards for social and environmental performance. ![]() And that personality is further exemplified by the animals (snake, jaguar, owl, bull) that adorn each bottle, each one highlighting some aspect of the region’s mythology the animals, essentially, “give a face to the maguey.” “The plants already have personality,” Coronado notes. ![]() “It’s malolactic it’s part of the fermentation process,” says Coronado, noting that cuishe is “the hardest agave to work with.” The final result, however, is utterly unique, a mezcal that would wow mezcal enthusiasts.Īt launch, the company is using the phrase “born aged” - while barrel-aged mezcal is not a bad thing and certainly has some history, the idea behind the Tres Tribus tagline is there’s already a built-in complexity and richness to the agave. Conversely, the Cuishe, which comes from plants that range from 10-25 years old, is herbal, earthy, and quite reminiscent of gorgonzola, at least on the nose (slightly sweeter notes come in on the palate). The Tobalá is distilled from plants that are on average 10 years old and includes notes of cooked pineapple, figs, quince, cacao and jasmine. Here, the espadin - by far the most common agave used in mezcal - takes on a wonderfully bright personality, both floral and fruity. The first single varietal expressions from Tres Tribus beautifully showcase the character of each individual agave. It’s so clean we can drink it straight from the pipes down here.” We have a great source of water, from the volcano aquifer. “A lot of mezcal is water, and water is always the downfall of mezcal,” says Coronado. The water source is particularly important here. The “smoke” many people identify with mezcal isn’t an afterthought here, but it’s certainly not the emphasis it’s more of an earthy hint that serves to enhance the other flavors and aromas. ![]() ![]() The mezcal features notes of mango, stone fruit, cherry, banana, cacao and, in one particular instance, even aged gorgonzola (it’s a stunner we’ll get to that). And your mezcal is going to depend on the maguey, the region it’s grown, the yeast … basically, the smoke is not everything here.”Īnd on the first taste of Tres Tribus’s four initial expressions, that description rings true. “It’s a beautiful distillate and very complex. “Mezcal was my first love,” he tells InsideHook. Coronado, a longtime drinks professional and mixologist, has already found success in the agave world as the co-founder of the award-winning Mijenta tequila, but with Tres Tribus, he’s found an ideal way to express his admiration for the maguey. That’s a line you’ll hear Juan Coronado, a co-founder of Tres Tribus mezcal, repeatedly emphasize.
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