Origin & Craft
Where it starts
A cognac base, infused with Alphonso mango. The cognac underneath took silver at New York Spirits and Wine before anything was added to it, which is the point of the whole thing: the fruit sits on something that could have been poured on its own.
The house
What is in the bottle
Amber in the glass. Fruit on the nose with vanilla and citrus behind it, then ripe mango, candied fruit and gingerbread, and a texture closer to smooth than to sweet. Silver at New York Spirits and Wine for the cognac it is built on. Made at Vinet-Puranik in the Charente.
The base
Cognac, then mango
Where Jus d' Manguier is built on fruit, this is built on cognac and infused with it. The oak is still there underneath.
The infusion
Alphonso, into the spirit
The same handpicked Alphonso, steeped into an aged base rather than a neutral one. That is the whole difference between the two bottles.
The colour
Brilliant amber
Fruit on the nose with vanilla and citrus behind it. Ripe mango, candied fruit and a note of gingerbread on the palate.
Judged
Silver in New York
Silver at the New York Spirits and Wine competition. The pinnacle of the Alphonso and cognac idea.
The moment it belongs to
When to open it
Mangeaux belongs to the end of a long dinner, poured for the people who said they were not having anything else.
Serving
Neat, chilled, or in a glass with ice
Neat at room temperature if you want the cognac, chilled if you want the fruit. Both are the same bottle answering a different question.
Temperature
Eight to ten degrees, or room temperature
Chilled brings the mango forward. At room temperature the cognac underneath comes up and the gingerbread arrives with it.
In a cocktail
In a cocktail
It behaves like a cognac that happens to taste of mango, so it goes where a cognac would. An old fashioned, a sour with plenty of lemon, or over ice with nothing else.
