Agavista > BruXo, No 2, Pechuga, Joven, 70cl 46 %

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Taste and Usage
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About the Production
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Color, aromas and taste.

Color

Pale Gold

Pale Gold

Aromas

Nose: 30%; Mouth: 30%

Ahumado (Smokey)
Nose: 20%; Mouth: 0%

Untreated leather
Nose: 30%; Mouth: 0%

Lively, pushing
Nose: 10%; Mouth: 0%

Honey mango
Nose: 10%; Mouth: 10%

Dried epazote
Nose: 0%; Mouth: 20%

Living organism
Nose: 0%; Mouth: 30%

Agave nutrition
Nose: 0%; Mouth: 10%

Oily

Taste

Intensity: 10.00%

Bitterness
Intensity: 10.00%

Sourness
Intensity: 30.00%

Umami
Intensity: 20.00%

Sweetness
Intensity: 30.00%

Saltiness

Food pairings

Beef
Pork
Lamb
Seafood
Barbeque
Spicy food
Baked fruits
Chocolate desserts
Ice cream
Charcuterie

To the nose, very light floral notes with smoked tones are perceived. Its taste has a lower alcoholic sensation than the sense of smell. There are notes of pepper, citrus with a light touch of cinnamon. Its color resembles aging, but it is achieved by its very own pechuga method.

cocktail This mezcal can be paired with melon and serrano ham, cheeses and nuts.

Cocktails and recipes

Flamingo Cocktail

Put all the ingredients in a glass, macerate, shake vigorously and ser...

Caraxillo Cocktail

Put all the ingredients in the shaker, shake, serve in an old fashion ...

Nocturno Cocktail

Brand and creators

Santiago Barreiro one of the creators

Roberto Brinkman one of the creators

Luis Eduardo Manrique one of the creators

The founder¨s vision has always been to highlight the local Maestro Mezcaleros by having each expression of mezcal be made by a different master producer. This vision tied in perfectly with Memo´s goals in Agave Capital. Bruxo has always been commited to investing back into the local communities by making Maestro Mezcaleros more than simply producers, but partners of the brand.

Production details

The stone-lined pit is the core process in which the maguey hearts are roasted. The fire is started in the base of the pit, with rocks placed on top. When the rocks are red-hot, the hearts, which have been out in half or in quarters, are placed in the pit. It is then covered in its entirety with maguey leaves and straw mats, piled up with earth and left to roast for four days.

COLOR

FIELD LOCATION

Agua de Espino and Sole de Vega espadin., Oaxaca
SINGLE ESTATE RAW MATERIAL
Cultivated

Wild

Bruxo is a collection of different traditions of mezcal in Oaxaca. Different maestros share their knowledge and particular methods to produce unique products with their own character. Bruxo is all about finding the magic that lays behind the ancestral practices with which their mezcal is made with.

DISTILLERY LOCATION

Agua del EspinoOaxaca
NOM

NOM-O184X, NOM-O264X
THE BRAND OWNER OWNS/ CONTROLS THE DISTILLERY

The Jima of Bruxo 2

The oven in the Palenque of Pablo Vazquez

The tahona in Pablo Vazquez distillery

The oven in the Pablo Vazquez's palenque

The Distillation in the middle of the wild

The Pablo Vazquez oven for Bruxo 2

The beautiful wild fields for Bruxo 2

Manufacturing and aging

Composed of 80% Espadín and 20% Barril, this mezcal is a creation of maestro mezcalero Pablo Vazquez in Agua de Espino, Oaxaca. A conic stone oven is used in the cooking and a Tahona de piedra in the milling. Unlike other pechuga mezcals, this one is achieved using “avocamineto” a technique in which the liquid is infused with cooked espadín for several days.