The story of Tribal Mezcal started in 2013. That year, chef Andrea Serra and her husband decided to translate their love for food & flavors into an authentic product that would reflect their passion for Mexico and its traditions. Months later, the first batch of Tribal Mezcal was born. As a highly trained chef and a professor of culinary arts, chef Andrea Serra used her talents for flavors to create a unique blend of some of the best Oaxacan mezcals. Her husband, Bernardo Gonzalez, spent his whole life in the tequila industry. His father worked in the Cuervo factory and as an engineer, he specialized in tequila plant machinery. The combination of their experience and the artisan mezcales of the maestro Jose diaz de Miahuatlán (Oaxaca), their authenticity and their love for each other and for the traditions of Mexico translates into the magnificent recipes that make Tribal Mezcal so unique. That singularity got rewarded when they received a Double Gold medal at the San Francisco World Spirits competition in 2016. Their signature mezcal, Ensamble 103, won Best Mezcal with a panel of 26 international judges. This mezcal has an extraordinary taste originated from the balance that highlights the flavor characteristics of the different agaves.