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.