Read about Bruxo
Category:
Mezcal
ABV:
46.0%
Country:
Mexico
Region:
Oaxaca
Read about Bruxo
Category:
Mezcal
ABV:
46.0%
Country:
Mexico
Region:
Oaxaca
''Mezcalero'' Cesareo Rodriguez uses three types of agave to make his mezcal. The majority is Cuishe, with smaller percentages of Barril and Espadin agave. The Cuishe agave is grown by this second-generation producer himself, but the other varieties are purchased from other local farmers.
| Source: | 60% Cuishe, 30% Barril, both from the Karawinski family, and 10% EspadÃn. |
| 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 |
| Fermentation: | Natural fermentation |
| Distillation: | Copper Still |
| Still: | Copper |
| Batch size: | 500 to 750 liters |
An aroma of peanut seeds can be perceived in the nose. The Espadín agave brings floral and citric aromas to this mezcal. In the mouth the Barril agave gives a mineral structure while the Cuishe brings soft herbal notes like arugula and fennel.