Our Mezcales
Destilados Artesanales
Destilados Artesanales
Destilados Artesanales
Our Story
Our story began in 2013. That year, my wife, the talented Chef Andrea Serra, and I set out to translate our love for food and flavors into an authentic product that would embody our passion for Mexico and its traditions.
Months later, the first batch of Tribal Oaxacan Artisan Mezcal was born. With her extensive culinary expertise and teaching background, Andrea Serra skillfully harnessed her flavor appreciation talents to create a truly distinctive blend using some of the finest mezcals from Oaxaca.
As for me, I’ve spent a significant part of my life in the tequila industry. The fusion of our experience and the artisanal mezcals crafted by Maestro José Díaz and Cipriano Hernández (Oaxaca) translates into the magnificent recipes that make Mezcal Tribal Casta so extraordinarily unique.
Our Ensambles
Blends have been produced for many years throughout Mexico, and the reason is simple: when the master mezcaleros arrived in the fields, they would gather ripe agave plants and roast them together, allowing the entire process to unfold as one.
For our blends, we carefully select artisanal mezcals made from unique species and focus on creating a superior flavor in the final product. Our blending process aims to achieve a masterpiece where each element, especially the agave, harmoniously integrates to create an extraordinary profile without losing its identity. The result is a product with a captivating complexity that is truly intriguing.
We believe that blends provide a way to utilize wild species in a more reasonable and sustainable manner, as with the same number of plants, we can reach more consumers with mezcals of the highest quality.
MAESTROS MEZCALEROS
JOSÉ DIAZ
mAESTRO MEZCALERO
From the region of Miahuatlan de Porfirio Diaz, José is the heir to his family’s mezcal heritage.
CIPRIANO HERNANDEZ
MAESTRO MEZCALERO
Cipriano has his distillery, or palenque, in Las Salinas, Ejutla Municipality. Situated alongside a river, which provides fresh water for condensing the alcohol from his copper stills, Cipriano passionately tends to his craft, using firewood as fuel to create exceptional mezcal.
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Agaves
Maguey bicuishe
Also known as cuishe, this maguey belongs to the same family as madrecuishe (Karwinskii), although it appears slightly slimmer in appearance.
In some regions, it is also used for property delineation due to its height, forming a type of fence.
During fermentation and prior to distillation, it produces sweet and somewhat herbal flavors.
To create a fine mezcal, cuishe typically requires a minimum maturity period of 12 years or more.
Maguey Tobalá
This small maguey from the Potatorum family is one of the most popular varieties. Despite its small size and weight, approximately one-third that of the espadín agave, it requires more plants to produce the same quantity of mezcal.
The maturation period for this plant to achieve a fine mezcal is at least 12 years.
Maguey Espadín
The Espadín agave from the Angustifolia Haw family is the most widely used agave in mezcal production. Its high sugar content allows for a greater yield of mezcal per kilogram of plant compared to other agave varieties. Additionally, the expertise in its cultivation has led to shorter maturation times compared to other agaves.
In our case, this agave is matured for at least 8 years. During this period, the final part of the agave’s growth cycle, known as the quiote, is removed, and it is left to further enhance its sugars for a few more months. This stage is referred to as “agave sazón,” resulting in an exceptional flavor profile.
Maguey Tepeztate
The wild Tepeztate agave, scientifically known as part of the Marmorata family, possesses a unique and erratic leaf structure. It produces beautiful quiotes at the end of its life, blossoming into a rich yellow hue before transforming into seeds. Tepeztate takes up to 25 years to mature in the wild, and sustainable efforts are necessary to ensure the future production of mezcal from this agave due to its wild nature.
Maguey Madrecuishe
The Madre-Cuishe agave (also known as Madre-Cuixe or Madrecuixe) belongs to the Karwinskii family, which also includes agave varieties such as Cuishe, Cirial, and Tobasiche.
It thrives in predominantly dry climates and typically grows in a tall and cylindrical shape.
Due to its height and size, it is commonly used to delineate properties. To produce a fine mezcal, it is necessary to wait for over 12 years for this agave species to reach maturity.
