BruXo
Outside Oaxaca de Juárez, Mexico, in San Dionisio Ocotepec, BruXo is made with the kind of patience mezcal demands—a project founded in 2010 by friends devoted to agave, spelling its name with an X as a nod to Oaxaca and the old idea of the bruxo, the “wizard”. Many batches are guided by mezcalero Lucio Morales and his son Juan, keepers of a family craft.
Espadín piñas are harvested after about eight years, then slow‑cooked in a conical stone pit oven before the tahona opens the fibers. Natural fermentation follows, unforced and rustic, and the spirit is distilled twice in copper pot stills—an artisanal chain built on heat, stone, wood, and time.
BruXo’s story is less about modern hype than about palenque continuity: small lots, generational knowledge, and a deep trust in the land’s tempo. It’s Oaxaca translated into method—terroir expressed through process, not decoration.BruXo
Outside Oaxaca de Juárez, Mexico, in San Dionisio Ocotepec, BruXo is made with the kind of patience mezcal demands—a project founded in 2010 by friends devoted to agave, spelling its name with an X as a nod to Oaxaca and the old idea of the bruxo, the “wizard”. Many batches are guided by mezcalero Lucio Morales and his son Juan, keepers of a family craft.
Espadín piñas are harvested after about eight years, then slow‑cooked in a conical stone pit oven before the tahona opens the fibers. Natural fermentation follows, unforced and rustic, and the spirit is distilled twice in copper pot stills—an artisanal chain built on heat, stone, wood, and time.
BruXo’s story is less about modern hype than about palenque continuity: small lots, generational knowledge, and a deep trust in the land’s tempo. It’s Oaxaca translated into method—terroir expressed through process, not decoration.
