Bruxo No. 3 uses Barril agave, which is a type of wild agave that grows in the hills of San Agustin Amatengo. The mezcalero, Tio Conejo (Uncle Rabbit) and his son Candido Reyes, use donkeys to transport the agave back to their distillery where the agave is fermented and distilled. The flavors are unbelievably savory and mineral at the same time. There are notes of flint that mesh with peppery herbs and dried leaves on a creamy and supple palate.