If you can distill agave and/or sugarcane then every other "sugar-source" is open for grabs. Be it mango, zapote or even mesquite; mezcaleros have long experimented with other sources either to find new flavors or to limit their expenses. In this conversation with Dalton Kreiss, founder of Maguey Melate, we discuss the prominence of mango as a cult produce that almost rivals the avocado craze, the many ways in which Mexican brandies may take the US market by storm and the technicalities behind these unorthodox spirits. 

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