Made by the Contreras family in Rancho Tepúa, Aconchi, Sonora. Produced in the Sonoran Sierra Madre Mountain Range for more than 300 years. Bacanora was banned for 77 years (1915 - 1992) due to Prohibition. Hidden from the public eye but refusing to disappear thereby becoming a clandestine activity, and with time a symbol of regionalism and identity.
Maestro Bacanorero- Roberto Contreras. Made from 100% Agave Angustifolia Pacifica Agave. Oven- mesquite roasted underground for 36 hours. Water for fermentation- Rancho Tepua natural spring water. Fermented using wild yeast in stainless steel vats for 8-10 days. Arabic alembic still with stainless steel pot and copper condenser. Twice distilled.
The ABV changes slightly from batch to batch.
Tasting notes: Sweet, Earthy, Citrus, Radicchio, Minerality