Episode Transcript
[00:00:00] This is not a tequila and it's not a mezcal, and it's not even made from agave. But it is made from the exact same wood fired copper stills that produce a traditional mezcal in Oaxaca. Today we're talking about bananas, mango distillate. This may completely reset what you think about Mexican spirits. Okay, first of all, let's talk about the fact that, yes, Mexico is known for tequila. They're known for mezcal. We've heard of sotol, we've heard of bacanora, and there's lots of agave spirits out there. And here is a product that they make, ebenez in Oaxaca, when the mezcal production slows way down. This right here is a fantastic mango distillate. There's no agave in this bottle, but it's made from fermented mangoes, fresh mangrove fruit that's crushed and then allowed to ferment naturally.
[00:00:54] And then it's distilled in the same wood fired copper stills that they use to make the mezcal. So let's back up a little bit. But as is a traditional Oaxaca producer known for their artisanal mezcals, they use wood fired copper, still small batch production and a very hands on village style method for this expression. Instead of roasting agaves in a pit, they started with really ripe mangoes. They crush those mangoes into a pulp and. And they put it into wood Tanakas and they just allow it to ferment naturally. No industrial shortcuts, just fruit, yeast and thyme. Once that fermentation is complete, the mango mash is transferred into the same copper pot stills they use for their mezcal and they heat it with wood fire. Wood fire distillation matters. Wood fire creates a slight caramelization, a soft, rustic depth, some textured weight, and. And it also gives you a little bit of that smoke flavor that you look for when you're tasting a mezcal. The result is a true mango distillate. It's not flavored, it's not sweetened, and it's not blended with anything. This isn't something that's infused with the fruit. It's made with the fruit. Okay, let's taste it. So I got this from my buddy Johnny today, and he let me try it out and I thought, okay, I need a bottle of this. We've got to show this off a little bit. So check this out. Now, it is a very clear distillate. It smells. I can smell it from here. It smells so Good. This is coming in at 45% alcohol.
[00:02:26] So let, let's dive into the nose of this one. All right. You definitely get this mango, but you also get this funk. I get a little bit of like a, a, a wood smell, like a. Almost like a sawdust. And you pick up the mango, but you also pick up some other tropical fruits with this little tropical funk. And. And it just is. There's no other smell I have that I could say that this smells like. It's really rustic smelling. You can get a little bit of a smoky wood fire smell with this really nice tropical mango hit. Let's taste it. Wow. The mouth feel on this, it coats your whole mouth. You get all of this, like, oily feeling in your mouth. You get this juicy tropical flavor. This mango flavor is not sugary at all. It's sweet, but it's just like tropical fruit. You get like a mango skin. Bitterness a little bit. You definitely get some really neat minerality there. You pick up just a light hint of smoke. Not a lot. It's dry.
[00:03:28] This is really cool. So this isn't sweet like a liqueur. It's not syrupy in texture. It's just got a nice oily mouth feel. The finish lingers. You got tropical fruit. You got this really peppery finish. It's clean, it's dry. It's a little bit briny as well. Honestly, it probably drinks a little closer to a fruity brandy than it does anything in the tequila category, but it leaves you with this mezcal feeling, with that nice, earthy smokiness. Now, this is the kind of bottle that really expands people's understanding of. Of Mexican spirits. It's not just tequila. It's not just mezcal. This is a deep, traditional fruit distillate. It's seasonal, it's regional. It's a family driven spirit that doesn't always find itself in. In a category. Not only do they make a mango, they also make a pineapple. I have that one today as well. Pineapple is one of my favorite fruits, so it is really awesome. I'll probably do a review on that bottle as well once I pick one up. This does show that an artisanal spirit made in a craft way doesn't just have to be agave. It's about fermentation, distillation, and tradition. Same hand, same still. Same fire, different raw material. If you came here expecting a mango tequila, well, this isn't it. If you came here expecting a flavored spirit, this isn't it either. This is a fermented mango distillate in a wood fired copper pot in Oaxaca by Mezcal producers. Raw, authentic and different. With Would I sip this neat? Yes. Would this be insane in a tropical cocktail of some kind? Absolutely. And I can't wait to have Johnny make me a drink with this. Most importantly, it sparks conversation and that's what I love about bottles like this. Tasting Tequila with Brad we love experimenting in all Mexican spirits and sometimes it's not tequila at all. If you like information about tequila, Mezcal and agave spirits, hit that like and subscribe button. Subscribe. Tell me if you have ever had anything at venz. Whether they're Mezcals, they're Tes, or one of their fruit distillates, this is pretty cool. Thanks for tuning in. Cheers. Have a fantastic night.
