Appearance:
Bruxo Mezcal Artesanal Joven No. 1 Espadín Tequila presents itself in the glass with a radiant clarity, reflecting the purity and craftsmanship of its production. Its golden hue hints at the warmth and complexity of the flavors within.

Nose:
Upon nosing, a rich and inviting aroma fills the senses, transporting you to the sun-drenched fields of Oaxaca. Notes of roasted agave intermingle with hints of citrus and earthy undertones, creating a bouquet that is both vibrant and nuanced. Subtle floral accents dance in the background, adding a delicate sweetness to the aroma.

Palate:
On the palate, Bruxo No. 1 Espadín Tequila reveals its true character with a symphony of flavors. The robust smokiness of roasted agave takes center stage, enveloping the palate with its depth and complexity. Layers of citrus and tropical fruit add brightness and vibrancy, while hints of pepper and spice provide a subtle kick that lingers on the tongue.

Finish:
The finish is long and satisfying, leaving a lingering warmth that caresses the palate. Echoes of roasted agave and citrus persist, inviting reflection and appreciation for the mezcal's intricate flavor profile. With each sip, the spirit leaves a lasting impression, enticing the palate for another taste of its captivating complexity.

Bruxo X is a post-distillation blend of 80% maguey Espadin mezcal and 20% maguey Barril mezcal. It is produced by mezcalero Juan Morales Garcia in San Dionisio Ocotepec, Oaxaca. This mezcal has a delicate nose of citrus and floral notes with peanuts and jicama..
One, the method most often described for making pechuga, especially in English-language marketing materials, involves producing mezcal by cooking the agave, milling it, fermenting it in open-air containers, and finally distilling it twice in copper pots, then using that twice-distilled mezcal—itself a finished spirit— ...Mezcal is an alcoholic beverage with a different odor and taste, colorless, or slightly amber when it is rested or aged in oak wood, considered a traditional drink consumed widely on both mundane and ritual occasions.
Artesanal mezcal must be cooked in earthen pits or clay ovens, milled by hand but can be mechanically milled, fermented in stone or organic pits, and finally distilled with direct fire under copper or clay pots.Both mezcal and Tequila are made from agave, so what's the difference between them? Basically, Tequila is a type of mezcal. While mezcal can be produced from up to 50 species of the agave plant, Tequila can be made from just one: agave tequilana Weber, or Weber blue agave.Mezcal distillation is a traditional and artisanal process. Most producers use clay or wood stills heated by direct fire, often with materials from the surrounding environment. These stills are much smaller than modern ones, making batches unique and limited.