The fruit brandies from Mexico are a pretty exciting category. A lot of these traditional producers have done fruit distillates as a "side hustle'' for a long time and they bring their expertise to the process. The mango stuff I absolutely love when done well, but there's a lot from other states that aren't even on people's radar yet. In Durango I found lots of distillates of membrillo (quince) and in Chihuahua they're making an apple brandy that they erronesouly call Calvados, but again they're not on anyones radar so they get away with it. One that I have yet to try, but am super intrigued by, is tuna (prickly pear). Tomas Nava makes one, but there is apparently a decent amount happening around San Luis Potosi and surrounding states where there's a history of colonche production (tuna wine). There's an oddity coming out of Durango and Sonora where they make a mesquite pod distillate and one more for good measure is pinuela from San Agustin Amantengo (Oaxaca) where sometimes the fruit is used, but other times the whole plant is cooked underground and treated the exact same way agave is.
It's one of those things where the second you think about it - tons of small microdistilleries, tons of fruit - you realize there has to be a gold mine. I did try a prickly pear/tuna from Ventura Spirits in Cali (ua-cam.com/video/nBPFf75TnXE/v-deo.html ), but I hope they'll forgive me if I'm more excited about the idea of one from SLP...
I’m in the Maguey Melate mezcal club and I sure do love what they procure! Adventurous mezcals and agave spirits and a few months ago an Eau de vie of mango (Puro Mango). I loved it! Enjoyed your video as usual!
I dont watch all of your videos... But i watch all of your eau de vie videos. My roommate is going to Oaxaca this January. He's agreed to grab me a bottle of something but im struggling with how to guide him to something good. Any suggestions? Maybe high proof and ancestral. Also! Id love it if you could review some more Port. Tis the season for it
Sure, maybe I'll pour a little port in a few weeks... 😁 As for what to grab from Oaxaca, there's just so much out there. An ancestral sounds great, though, maybe something with a more unusual agave...
@@differentspirits4157pretty much anything that's not blue agave is new to me 😂. I suppose I should stick to agave instead of confusing the issue with cane juice rum and sapote brandy. I and my grandmother would greatly appreciate your input on port
@kurt9894 The question with wine is always what it's supposed to do! When in doubt, I feel like Late Bottled Vintage is rarely a bad way to go - say the Taylor's (my pet house ATM), or a Ramos Pinto, or a Dow.
The fruit brandies from Mexico are a pretty exciting category. A lot of these traditional producers have done fruit distillates as a "side hustle'' for a long time and they bring their expertise to the process. The mango stuff I absolutely love when done well, but there's a lot from other states that aren't even on people's radar yet. In Durango I found lots of distillates of membrillo (quince) and in Chihuahua they're making an apple brandy that they erronesouly call Calvados, but again they're not on anyones radar so they get away with it. One that I have yet to try, but am super intrigued by, is tuna (prickly pear). Tomas Nava makes one, but there is apparently a decent amount happening around San Luis Potosi and surrounding states where there's a history of colonche production (tuna wine). There's an oddity coming out of Durango and Sonora where they make a mesquite pod distillate and one more for good measure is pinuela from San Agustin Amantengo (Oaxaca) where sometimes the fruit is used, but other times the whole plant is cooked underground and treated the exact same way agave is.
@@almageist ooh. I’d love a membrillo one. Such a fragrant fruit. I wonder if anybody’s doing guayabas 🤔
It's one of those things where the second you think about it - tons of small microdistilleries, tons of fruit - you realize there has to be a gold mine. I did try a prickly pear/tuna from Ventura Spirits in Cali (ua-cam.com/video/nBPFf75TnXE/v-deo.html ), but I hope they'll forgive me if I'm more excited about the idea of one from SLP...
I’m in the Maguey Melate mezcal club and I sure do love what they procure! Adventurous mezcals and agave spirits and a few months ago an Eau de vie of mango (Puro Mango). I loved it! Enjoyed your video as usual!
Thanks!! There's so, so much room for agave nerds to explore in fruit brandy, and it was a delight to see some from some of the same producers! 😁
Eau my Gosh - 7 pours!
@@samueld1 What can I say, the end of the year is approaching and I'm in clean-up mode. 🤷
Eau de vie Squad!!!! Not a lot of us… but we exist! lol 😅
There are dozens of us!
Dozens!! Or should I say... ¡Docenas!
I dont watch all of your videos... But i watch all of your eau de vie videos.
My roommate is going to Oaxaca this January. He's agreed to grab me a bottle of something but im struggling with how to guide him to something good. Any suggestions? Maybe high proof and ancestral.
Also! Id love it if you could review some more Port. Tis the season for it
Sure, maybe I'll pour a little port in a few weeks... 😁 As for what to grab from Oaxaca, there's just so much out there. An ancestral sounds great, though, maybe something with a more unusual agave...
@@differentspirits4157pretty much anything that's not blue agave is new to me 😂. I suppose I should stick to agave instead of confusing the issue with cane juice rum and sapote brandy.
I and my grandmother would greatly appreciate your input on port
@kurt9894 The question with wine is always what it's supposed to do! When in doubt, I feel like Late Bottled Vintage is rarely a bad way to go - say the Taylor's (my pet house ATM), or a Ramos Pinto, or a Dow.