Bruxo

Published on 14 February 2025 at 11:58

Bruxo Mezcal: History, Heritage & Production

History & Heritage

Bruxo Mezcal is a Mexican artisanal mezcal brand founded in 2010 by a group of friends passionate about Oaxacan culture and traditional mezcal-making. The name "Bruxo" (derived from "brujo," meaning sorcerer or shaman) symbolizes the mystical connection between mezcal and the indigenous traditions of Oaxaca.

Unlike industrialized brands, Bruxo collaborates with local maestro mezcaleros from different villages, respecting the ancestral knowledge passed down through generations. Each expression in their lineup highlights a different agave species, terroir, and distillation style, showcasing the diversity of mezcal.

Their philosophy is rooted in sustainability, fair trade, and authenticity, ensuring that local producers are fairly compensated while preserving traditional mezcal production techniques.

Production Process

Bruxo Mezcal follows traditional artisanal and ancestral mezcal-making techniques, which include:

1. Agave Selection & Harvesting

  • Agaves are harvested from different regions of Oaxaca, including Espadín, Barril, Ensamble, Tepeztate, and Tobalá varieties.
  • Wild and cultivated agaves are used, with maturation times ranging from 7 to 25 years depending on the species.

2. Roasting (Cooking)

  • The harvested piñas (agave hearts) are roasted in underground stone pits heated by wood-fired volcanic rocks.
  • This slow-roasting process (lasting 3-5 days) caramelizes the agave, giving Bruxo its signature smoky flavor.

3. Milling & Fermentation

  • The roasted agave is crushed using a tahona (stone mill) pulled by a horse or mule or by hand with wooden mallets.
  • Fermentation occurs naturally in wooden vats using wild yeasts, lasting 7-12 days, allowing for the development of unique flavors.

4. Distillation

  • Bruxo mezcals are distilled in copper pot stills (artisanal) or clay pot stills (ancestral), depending on the expression.
  • Most expressions undergo double distillation, refining the flavors and ensuring high purity.

5. Aging & Bottling

  • Bruxo predominantly produces joven (unaged) mezcal, allowing the natural agave flavors to shine.
  • Some special editions are aged in oak barrels, though aging is rare in traditional mezcal production.

Bruxo Mezcal Expressions & Agave Varieties

Each Bruxo expression is crafted by a different maestro mezcalero using distinct agave varieties:

  1. Bruxo No. 1 (Espadín) – Smooth and smoky with sweet, herbal notes.
  2. Bruxo No. 2 (Barril) – Earthy, spicy, and vegetal with a peppery finish.
  3. Bruxo No. 3 (Barril & Espadín Ensamble) – Balanced with floral, fruity, and mineral complexity.
  4. Bruxo No. 4 (Espadín & Barril Ensamble) – Silky and layered with hints of caramel and cinnamon.
  5. Bruxo No. 5 (Tobalá) – Delicate, floral, and aromatic with notes of citrus and fresh herbs.
  6. Bruxo No. 7 (Pechuga de Maguey with Espadín) – Infused with seasonal fruits and spices for added depth.

Why Bruxo Mezcal Stands Out

Traditional Craftsmanship: Each expression is handcrafted by a different maestro mezcalero.
Diverse Agave Selection: Offers a wide range of flavors from multiple agave species.
Sustainability & Fair Trade: Ethical sourcing and fair compensation for mezcaleros.
Rich Cultural Heritage: Emphasizes the mystical and ancestral aspects of mezcal production.

 

 

 

 

 

 

 

Bruxo No. 1 – Mezcal Artesanal

ABV: 46%
Agave Variety: 100% Espadín (Agave Angustifolia)
Maturity: 8 years

Production Details

  • Producers: Lucio Morales & Juan Morales (Lucio’s son)
  • Oven Type: Conical underground pit
  • Type of Timber for Smoking: Pine and Oak
  • Milling Type: Stone wheel (tahona) pulled by a horse (named "El Diablo")
  • Fermentation Vat Type: Sabino wood
  • Distillation: Double distillation in copper stills
  • Palenque Specs:
    • 7 fermentation tanks
    • 2 copper stills
  • Horno Size: 12-ton capacity (one oven)
  • Mashing: Hand-crushed using horse-drawn tahona

Agave Sourcing & Terroir

  • Sourcing:
    • Espadín is planted on the property every two years
    • After two years, they are replanted in San Dionisio Ocotepec
    • 2,000-3,000 plants are cultivated; the rest are purchased locally
  • Land Ownership: No
  • Location: San Dionisio Ocotepec
  • Terroir: Semi-dry, central valley with greenery
    • Moderate temperatures, not too hot
    • Brown earth with access to natural water
  • Other Crops: Alfalfa, beans, and corn

Heritage & Production Volume

  • Family Background:
    • Second-generation mezcalero with 50 years of personal experience
    • Works with his son, Juan Morales
  • Production Volume: 5,000 liters per month
  • On-Site Bottling: Yes (bottled at family home, which serves as one of the bottling facilities)
  • Production Season: Year-round, except December
  • Product Positioning:
    • Shareholder of the company
    • Highest production volume
    • One of the original mezcaleros of Bruxo
  • Tasting Notes:
    • Appearance: Bright, crystalline, and transparent with silver highlights.
    • Aroma: Citrus flowers and pineapple, with subtle notes of peanut seeds.
    • Palate: Soft mineral and herbal notes, reminiscent of arugula and fennel.
    • Finish: Clean and refreshing with a lingering herbal aftertaste.






Bruxo No. 2 -Pechuga de Maguey

ABV: 46%

  • Agave: Up to 80% Espadín (Agave Angustifolia, not less than 50%) and 20% Barril (Agave Karwinskii, up to 50%)

  • Maturity: Espadín – 8 years, Barril – 10 years

    Producer: Pablo Vázquez & Herminio Coronado (Agua del Espino)
    • Oven Type: Conical underground pit
    • Milling Type: Traditional stone wheel (tahona) pulled by a horse with no name 
    • Fermentation Vat Type: Pine wood
    • Distillation: Double distillation in copper stills
    • Special Process: During distillation, cooked agave hearts are included, imparting an amber hue and enhancing the sweet notes of the mezcal.
    • Palenque Specs: A satellite palenque in Agua del Espino with two stills and four fermentation tanks
    • Horno Size: 5 tons
    • Mashing: Tahona (no mechanical shredders)
    Agave Sourcing & Terroir
    • Sourced From: Agua del Espino & Sola de Vega
    • Espadín Age: 7-8 years
    • Barril Age: 10-12 years
    • Land Ownership: 5 hectares
    • Environment: Red earth, water-rich region with mid-to-high altitude mountains
    • Other Crops: Corn, tomatoes, garlic, chili
    Heritage & Production Volume
    • Generational Knowledge: Second-generation producers
    • Traditional Harvesting: Agave is retrieved with horses due to rough terrain (no roads or trucks)
    • Production Volume: Continuous 2,000 liters per month
    • Bottling: Not done on-site
  • Tasting Notes:
    • Appearance: Light amber hue due to the infusion process.
    • Aroma: Copper and orange citrus on the nose.
    • Palate: Velvety on the palate with notes of vanilla, caramel, and jalapeño.
    • Finish: Smooth and slightly sweet with a warm, lingering aftertaste.

Bruxo No. 3 – Mezcal Artesanal

ABV: 46%
Agave: 100% Barril (Agave Karwinskii) sourced from San Martín Lachilá
Maturity: 10 years

Production Details

  • Producer: Felix Santiago
  • Oven Type: Conical underground pit
  • Milling Type: Stone wheel (tahona) turned by a horse
  • Fermentation Vat Type: Cypress wood
  • Type of Timber for Smoking: Oak
  • Distillation: Double distillation in copper stills
  • Palenque Specs: Located at Felix's home, featuring seven fermentation tanks and two stills
  • Mashing: Traditional tahona (no shredders)

Agave Sourcing & Terroir

  • Sourcing: Locally grown Barril agave
  • Land Ownership: No (agave is sourced)
  • Terroir: Red earth, lush surroundings with rivers and abundant water
  • Other Crops: Corn, tomatoes, garlic, chili

Heritage & Production Volume

  • Generational Craftsmanship: Felix Santiago developed the original recipe in the 1950s and has since involved his entire family in mezcal production.
  • Unique Family Insight: Felix’s wife compares their family's unity to a yoke needing two bulls moving in the same direction for both family and business success.
  • Production Volume: Continuous 1,500 liters per month
  • On-Site Bottling: No
  • Traditional Pechuga Recipe: Developed in the 1950s and 1960s, first sold locally, making it a special and unique product.
  • Tasting Notes:
    • Appearance: Bright mezcal, crystalline with polished pearl tones.
    • Aroma: Notes of nutmeg and minerals.
    • Palate: Soft mineral notes with an aftertaste of melon.
    • Finish: Smooth and slightly sweet with a warm, lingering aftertaste.

Bruxo No. 4 – Mezcal Artesanal

ABV: 46%
Agave Blend:

  • 60% Cuishe (Agave Karwinskii)
  • 30% Barril (Agave Karwinskii)
  • 10% Espadín (Agave Angustifolia)
    Maturity:
  • Barril: 9 years
  • Espadín: 6-7 years
  • Cuishe: 8-9 years

Production Details

  • Producers: Cesareo, Pipino, and Epistacio
  • Oven Type: Conical underground pit
  • Type of Timber for Smoking: Mesquite (for cooking), Pine & Oak (for smoking)
  • Milling Type: Stone wheel (tahona) pulled by a horse
  • Fermentation Vat Type: Cypress wood
  • Distillation: Double distillation in copper stills
  • Palenque Specs:
    • 4 fermentation tanks
    • 2 stills (only one is currently operative)
  • Horno Size & Rotation:
    • 3 hornos used depending on batch size:
      • 18-ton, 13.4-ton, and 2-ton capacity
  • Mashing: Partly shredded with a mechanical shredder (funded by the Ministry of Agriculture), the rest using tahona

Agave Sourcing & Terroir

  • Sourcing:
    • Cuishe is grown on the property
    • Other agave is purchased at the field, where they harvest and remove the spines before transport
  • Land Ownership: Owns palenque land (33 km²)
  • Location: Las Salinas (remote desert region)
  • Terroir: Very dry desert
  • Other Crops: Corn, beans, chickpeas, papaya, and pomegranate

Heritage & Production Volume

  • Generational Craftsmanship: Third-generation recipe made with passion and dedication
  • Family Background:
    • Cesareo previously worked picking apples in Washington before returning to rescue his family’s mezcal tradition
    • A young family with two generations working together
  • Production Volume: 500 to 750 liters per month
  • On-Site Bottling: No
  • Production Season: April to August
  • Tasting Notes:
    • Appearance: Silver highlights, clean surface, bright, crystalline, and transparent.
    • Aroma: Peanut seed notes, citrus flowers, and pineapple.
    • Palate: Soft mineral and herbal notes, such as arugula and fennel.
    • Finish: Complex and balanced with a lingering finish.

 

Bruxo No. 5 – Mezcal Artesanal

ABV: 46%
Agave: 100% Wild Tobalá
Maturity: Estimated 10-12 years (determined by visual inspection)

Production Details

  • Producer: Candido Reyes (San Agustín Amatengo)
  • Oven Type: Conical underground pit
  • Type of Timber for Smoking: Pine
  • Milling Type: Stone wheel (tahona) pulled by a horse
  • Fermentation Vat Type: Cypress wood
  • Distillation: Double distillation in copper stills
  • Palenque Specs: 2 copper stills, 7 fermentation tanks
  • Horno Size: 12-ton capacity
  • Mashing: Horse-drawn stone wheel

Agave Sourcing & Terroir

  • Sourcing: Wild-harvested Tobalá from mountain regions
    • Currently purchasing due to dry conditions
  • Land Ownership: Communal land (town-owned, multiple families have harvesting rights)
  • Location: San Agustín Amatengo (accessible)
  • Terroir: Ejutla de Crespo, dry, mountainous terrain
  • Other Crops: Corn, beans

Heritage & Production Volume

  • Family Background:
    • Candido is one of five brothers but the only one producing mezcal
    • His wife lives with him, while his son resides in the U.S.
  • Production Volume: 200 liters per month
  • On-Site Bottling: No
  • Production Season: March to June
  • Tasting Notes:
    • Appearance: Transparent and medium-bodied.
    • Aroma: Unique butter notes with ripe tropical fruits like peach, pineapple, and banana; slightly smoked aroma.
    • Palate: Balanced sweet tones of peach and quince.
    • Finish: Smooth and slightly sweet with a warm, lingering aftertaste.

 

Bruxo X – Mezcal Artesanal

ABV: 46%
Agave Blend:

  • Espadín (Agave Angustifolia) – 6 to 7 years
  • Barril (Agave Karwinskii) – 10 to 12 years

Production Details

  • Producer: Juan Morales (Bruxo No. 1)
  • Oven Type: Conical underground pit
  • Type of Timber for Smoking: Pine and Oak
  • Milling Type: Stone wheel (tahona) pulled by a horse
  • Fermentation Vat Type: Cypress and Pine wood
  • Distillation: Double distillation in copper stills
  • Palenque Specs:
    • 7 fermentation tanks
    • 2 copper stills
  • Horno Size: 14-ton capacity (one oven)
  • Mashing: Hand-crushed using horse-drawn tahona

Agave Sourcing & Terroir

  • Sourcing:
    • Espadín is planted on the property every two years
    • Barril is sourced from the wild
  • Land Ownership: No
  • Location: San Dionisio Ocotepec
  • Terroir: Semi-dry, central valley with greenery
    • Moderate temperatures, not too hot
    • Brown earth with natural water access
  • Other Crops: Alfalfa, beans, and corn

Heritage & Production Volume

  • Family Background:
    • Works with his son and daughter
    • Third-generation mezcalero with 30 years of personal experience
  • Production Volume: 4,000 liters per month
  • On-Site Bottling: No
  • Production Season: Year-round, except December
  • Tasting Notes:
    • Appearance: Clear and bright.
    • Aroma: Ripe tropical fruits, chamomile, and a honeyed sweetness.
    • Palate: Lightly smoked pepper and fresh mint.
    • Finish: Smooth and slightly sweet with a warm, lingering aftertaste.

«   »