There is a starting point or “classic” for the Mexican eau-de-vie category, it’s mango. Easily the most popular fruit for distilling among mezcaleros, Oaxacan mango brandies offer bold and tropical aromatics that are bright and distinct, inspiring distillers across southern Mexico and as far north as Chicago.
• Mango eau-de-vie produced in Agua Temazcal, Cuicatlán, in the Sierra Norte of Oaxaca
• Maestro Destilador Rommel Krassel
• Made from 100% Creole & Petacón mangos sourced in Cuicatlán, Oaxaca
• Fermented in closed stainless steel for 10–12 days using Champagne yeast
• Distilled twice in copper alembic pot stills
• Rested in glass 1 year before bottling
• Approximately 200 liters produced each year
• 42% ABV
If there is a starting point or “classic” for the Mexican eau-de-vie category, it’s mango. Easily the most popular fruit for distilling among mezcaleros, Oaxacan mango brandies offer bold and tropical aromatics that are bright and distinct, inspiring distillers across southern Mexico and as far north as Chicago! A particularly elegant example, Edénico’s mango eau-de-vie is made using two regional varieties, both locally sourced within the Cuicatlán municipality.
