Agavista > BruXo X, Espadín-Barril, Joven, 70cl 40 %

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Taste and Usage
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Color, aromas and taste.

Color

Transparent

Transparent

Aromas

Ahumado (Smokey)
Untreated leather
Lively, pushing
Honey mango
Dried epazote
Agave nutrition
Living organism
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
Chicken
Seafood
Spicy food
Barbeque
Cheese
Baked fruits
Chocolate desserts

Bright as a pearl, this mezcal has citric and fruited notes and a floral character to the nose. It has a light taste of honey, citrus peel, dried chamomile and light mineral notes.

cocktail This mezcal goes well with citric and salted food full of fresh flavors. Originally conceived for mixology, this mezcal has turned to be great on its own.

Cocktails and recipes

Bruxo Paloma

Squeeze lime and you can add a dash of agave syrup. Add ice and stir.

Bruxo Mule

Squeeze lime. Add ice and stir.

Bruxo Tonic

Bruxo CaraXillo

Dash of simple syrup.

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 Agave is cultivated in a terroir semi-dry, central valley with greenery. Gets water is not too hot and is brown earth. In the territory they culvitate other crops like alfalfa, beans and corn… that makes the agave special.

FIELD LOCATION

San Dionisio Ocotepec, Oaxaca
SINGLE ESTATE RAW MATERIAL
Cultivated

Wild

DISTILLERY LOCATION

San Dionisio OcotepecOaxaca
NOM

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

The rustic oven ready to cook the agave

The hard work of the Bruxo people in the fields

The fields full with Bruxo agaves

The big tahona for the production of Bruxo

The distillation of Bruxo

The Bruxo distillery in San Dionisio Ocotepec

The cultivated agaves in the Bruxo fields

The young agaves ready to be cultivated again

Milling the agaves with the tahona

The horse working with the tahona

The Fields of the Magical Bruxo 2

Manufacturing and aging

Juan Morales García, son of Lucio Morales, maestro mezcalero from Bruxo No.1, is the mind behind this mezcal. Its softness contrasts with its strength and is achieved by using very mature Espadín. After being cut, the “quiotes” (stems) are left in the heels for months and in that process, they get enriched by natural sugars. The water used throughout the distillation process has the same pH as the one that feeds the agave during its life.