Read about Bruxo
Category:
Mezcal
ABV:
46.0%
Country:
Mexico
Region:
Oaxaca
Read about Bruxo
Category:
Mezcal
ABV:
46.0%
Country:
Mexico
Region:
Oaxaca
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.
| NOM: | NOM-O18 |
| Agave: | Composed of 80% EspadÃn and 20% Barril, |
| Cooking method: | Conic stone oven |
| Extraction method: | The agave is harvested and during this process the leaves or pencas are cut from the heart of the agave. |
| Mash: | Milled with a traditional Tahona |
| Water Source: | The water used throughout the distillation process has the same pH as the one that feeds the agave during its life. |
| Fermentation: | Natural fermentation |
| Distillation: | Copper Still |
| Still: | Copper |
| Batch size: | 2000 Liters |
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.