Mango Distillate 375 mL – Reynaldo Rodríguez Gallegos

Same craft, same copper still — a completely different fruit.

In parts of Oaxaca, the tradition of small-batch, wild-fermented distillation isn't limited to agave. Reynaldo Rodríguez Gallegos, working in San Lorenzo Jilotepequillo, applies that same artisanal, hands-on process to something entirely different: whole mangoes — skin, flesh, and even a bit of the pit — wild-fermented and double-distilled in a traditional copper pot still.

The Whole Fruit, Nothing Wasted

Rather than pressing juice, Reynaldo ferments the entire mango, which is what gives this destilado its distinctly layered character — not just sweet mango flesh, but the more bitter, vegetal edge that comes from the skin and pit as well. It's a rustic, honest process that mirrors traditional mezcal-making almost exactly — just with fruit standing in for agave.

What to Expect in the Glass

Richly aromatic, with deep, true mango character up front and a distinct vegetal, almost mango-skin edge underneath. On the palate, it's sweet and light-bodied, balanced by a gentle acidity and astringency, finishing long and tropical — with a surprising custardy, almost mango-upside-down-cake quality on the back end.

Why This Bottle Matters

Fruit distillates like this are a lesser-known corner of Mexico's spirits tradition, made in tiny batches by the same mezcal-adjacent communities using the same generations-old techniques. This isn't a flavored spirit or an infusion — it's a genuine destilado, fruit-forward by nature, not by additive.

Sip it neat like an eau de vie, or use it to build a genuinely unique tropical cocktail — this isn't something you'll find at your average liquor store.