Today I’d like to once again dedicate myself to a Mezcal. I have written about the production method and the classifications of this spirit so often that I want to keep this part as short as possible today. Nevertheless, you will get an overview in this article. So let’s go straight to today’s bottle! (provided test product)*
The Bruxo X Mezcal, as it is called, comes from the “Mezcal state” Oaxaca and is produced there by a union of several “Maestros”. Of course they are based 100% on agaves, which are also baked in earth ovens and ground with a Tahona wheel (these steps and criteria are well known by now). Finally they are distilled twice on copper pot stills. The emphasis of sustainability during the manufacturing process is worth mentioning here. The producers also aim to increase the living and working conditions of their employees.
The Bruxo X is based on two different agave species: Espadin and Barril. There has not been any significant maturation, the Mezcal instead explicitly aims at being used as a bar ingredient (although this is usually not a good sign; unfortunately many manufacturers still understand “bar qualities” as rather bad qualities, but here I do expect a solid quality nonetheless). The mescal is than bottled at an ABV of 40%.
Aroma: A very aromatic smoke, tending more towards a phenolic, cold direction. Ash, gasoline and crystal salt are the predominant impressions for a while. With time, some herbs and floral notes come through, but they are more associative in nature, so I find it hard to classify them. Finally I find lemon peel and some chalk.
Palate: On the palate too, spicy smoke dominates at first, which is engaging but not as strong as I expected. Rather, it leaves room for other nuances, which follow immediately at foot: Rock salt, earthy agave, again lemon peel and indeed camomile (which appears in the official tasting notes of the distributor and which I – probably – would not have isolated myself without it being mentioned there). With time, associations of sweetness come to the fore, which make me think of powdered sugar.
Finish: Mineral with spicy smoke, medium-long
For the cocktail I have chosen a thoroughly summery Highball, which works with sour cherry syrup. Of course you can also make this from sour cherry juice yourself, but the sour cherry syrup from the manufacturer Darbo, which is available on the market, is also of very good quality (they call it “Weichselsirup”). In this drink called Scorched Cherry Highball, the Mezcal harmonises beautifully with the sour cherry notes, fresh lime, a hint of Habanero hotness and the crisp bitterness of Fever Tree Aromatic Tonic Water. So if you want to break out of your Gin & Tonic monotony, this drink will definitely give you something completely different.
Recipe “Scorched Cherry Highball”:
4.5 cl Bruxo X Mezcal
2.5 cl lime juice
2 cl Darbo sour cherry syrup
1 Dash Bittermens Habanero Shrub
Fever Tree Aromatic Tonic
Preparation: Shake all ingredients except the tonic water in a shaker on ice and pour over fresh ice into a highball glass. Finally fill up with tonic.
Garnish: brandied cherries
Buying sources: At specialized retailers or online
*The fact that this product has been sent to me free of charge for editorial purposes does not – in any way – imply any influence on the content of this article or my rating. On the contrary, it is always an indispensable condition for me to be able to review without any external influence.