The history of
Bacanora
Bacanora, as was named by the natives of the region, is a spirit made 100% of wild cooked agave, fermented and distilled. The differences between bacanora and other mexican agave spirits are the variety of agave plant, Sonora´s mountains weather conditions and the use of native yeast on its artisanal process.
The Opatas, local natives, consumed the fermented must of the Angustifolia Haw agave, and its distillate was obtained from the arrival of the Spaniards. The bacanora was banned for almost 70 years, because the Governor Plutarco Elías Calles decreed his prohibition and severe punishment by the “Cordada” to whoever produced it, stored it and even who consumed it.
- Kingdom
- Plantae
- Division
- Tracheophytes
- Class
- Angiosperms
- Subclass
- Monocots
- Order
- Asparagales
- Family
- Asparagaceae
- Sub family
- Agavoideae
- Genus
- Agave
- Species
- Angustifolia Haw
PROCESS
The art of Bacanora
Agave pizca
The jima, harvesting or pizca of the plants is carried out manually with ax. The leaves are left in the field as fertilizer and the heads are collected.
Cooking
The firing of the heads takes from 48 to 72 hours in a stone oven embedded in volcanic rock, which is below ground level.
Grinding
The milling is carried out in order to reduce the size of the agave heads, and facilitate the extraction of the fermentation sugars. It is performed again manually with ax, obtaining a partial separation of juice and fibers from agave heads.
Fermentation
The fermentation process takes between 12 and 15 days, which is carried out by endogenous yeasts of the plant (native yeasts) at ambient temperature.
Distillation
It is made in copper still in 2 stages, allowing to obtain a pure distillate of excellent quality. The first one is a fast distillation where a solids-free liquor is obtained, while the second one is a smooth and controlled distillation in which bacanora is obtained.
Bottling
The bottling is done manually as well as the labeling.
Origin denomination
Bacanora
The origin designation of Bacanora was granted in 2002 to the state of Sonora, thus protecting the tradition of this exquisite distillate.
BACANORA
agave Angustifolia Haw
Bacanora Pizcadores Silver 45 Is a strong and full-bodied Bacanora, product of careful selection of wild plants over 8 years.
- Aroma: Sweet and gentle. Green burned wood, peppermint, dried herbs and pepper.
- Taste: Complex. Strong, fresh and full bodied. Smoky, menthol and orange notes.
- Finish: Velvety and spicy.