Translating to ‘Wizard’ in English, Bruxo was created by a group of friends who love and honour mezcal in all its magic. A handcrafted, vegan pechuga mezcal, Bruxo No.2 is made from 80% Barril agaves and 20% Espadin Agaves, with a roasted Maguey heart infused into the spirit to intensify the agave notes and give it its distinct colour. Using traditional production methods, once harvested the Agaves are cooked slowly in an earthen pit. The cooked agaves are crushed with a tahona, then left to ferment naturally before being twice distilled through copper pot stills.
Appearance: Bright amber.
Nose: Notes of earl grey tea and smokey honey.
Taste: Cinnamon spice, caraway and chocolate notes.
Finish: Caramalised agave into floral lavender.
Overall: Rich and exotic mix of flavours coming together in harmony.
Finally, a pechuga mezcal vegetarians and vegans can enjoy! It’s a good selling point for a liquor store located in east London. It also tastes so good, I can’t believe it’s not butter!
If the person you’re buying for is a fan of the Bruxo No.2, you could also try Quiquiriqui or La Venenosa Raicilla Puntas.
The literal translation of mezcal is ‘oven-cooked agave’, the only real difference between mezcal and Tequila is that mezcal is not regulated to the 5 states, like Tequila is. It is predominantly made in the southern state of Oaxaca and unlike Tequila it can be made from any type of agave plant native to Mexico, but not blue. It is categorized from blanco, through to extra añejo in the same way Tequila is and has grown massively in popularity recently. The production and ageing, all the way through to the bottling is generally the same as Tequila.
Agave Espadin, Agave Barril, Agave Maguey.