The following text is an excerpt from Old Liquors Magazine article published on September 18th, 2018
“As the agave spirit gates continue to open to the rest of the world and we are blessed with passionate individuals on their missions to bring these spirits to international light, we are ever enchanted by each new desert spirit around the next corner. Along with Tequila, Mezcal, Sotol, and Racilla, I am pleased to make the introduction to Bacanora.
Bacanora Bottles to Buy
Today, around 38 licensed distilleries are producing Bacanora, but most are still producing in very limited quantities and exclusively selling locally. But while Bacanora may still be hard to find at a typical store and selection can be a bit small, it’s certainly not impossible to find a good bottle at the best craft bars and specialty shops, and more and more producers will continue to enter the international market. Trust me, however, you won’t want to wait—you’ll want to track this down.
Sunora Bacanora sticks to the oldest techniques of Bacanora production, using a seven-step process that has been handed down since the very beginnings of Sunora. The agave Pacifica plants are harvested, cut down to their cores, and halved by hand after six years of maturation in the wild. The hearts are then roasted, which will give the end product a smokier profile and also softens the agave cores making it easier to extract their juices with a tahona, or a large stone wheel. The resulting pulp is washed and poured into barrels with water, for six to 12 days of fermentation. Sunora Bacanora is triple distilled.”