| |
"De
Sonora" Bacanora, blanco y
reposado, is the result of the finest art of making
bacanora.
"De Sonora" Bacanora, a flavor all
its own, and a traditional drink, is made in the sierra
in the state of Sonora way passed down from generations.
(See map of Sonora and Sierra region.)
There is a very limited production of Bacanora Reposado,
which has great demand and acceptance from those who appreciate fine liquor.
Bacanora, called "vitzo" o "cuviso",
by the Opata natives, has been likened to the finest distilled liquors in the word. Thanks to the Sonoran climate and terrain, it currently holds an important place among characteristic Mexican drinks, such as tequila from Jalisco, Sotol from Chihuahua, or mezcal from Oaxaca.
Bacanora is Sonora's
own agave liquor protected by an origin denomination
bill. This means that since October 2000, as published
by the Mexican government, the name bacanora can only
be given to the liquor produced in the selected counties
contemplated under the bill. Thus, no other liquor
in the world may be called bacanora. The counties that
are protected in the denomination bill include the
following:
 |
Bacanora,
Sahuaripa, Arivechi, Soyopa, San Javier,
Cumpas, Moctezuma, San Pedro de la Cueva,
Tepache, Divisaderos, Granados, Huásabas,
Villa Hidalgo, Bacadéhuachi,
Nácori Chico, Huachinera, Villa
Pesqueira, Aconchi, San Felipe de Jesús,
Huépac, Banámichi, Rayón,
Baviácora, Opodepe, Arizpe, Rosario,
Quiriego, Suaqui Grande, Ónavas,
Yécora, Álamos, San Miguel
de Horcasitas, Ures, Mazatán,
La Colorada. |
|
Bacanora constitutes a part of Sonoran tradition since this type of mezcal comes from an agave plant variety that grows exclusively in Sonora's climate and terrain. This liquor is mentioned in the journals of early Spanish settlers when they reached Sonora. They refer to it as a drink the natives used in their celebrations. As such, bacanora is a rural liquor since its prime ingredient grows only in hills and streams of the sierra of Sonora.
|
During production season, makers of bacanora, also known as vinateros, were practically legendary characters who earned a living bootlegging bacanora up in the hills until 1992 when bacanora distillation became legal. Ever since then, the process of making bacanora, from distillation to bottling and distribution, has been a perfectly legal activity, while maintaining its authenticity. |
|
 |
The infrastructure for processing this Sonoran
mezcal is rudimentary. It consists in digging a oven in the ground where the agave hearts are placed for broiling. Once broiled, the agave hearts are moved into 200 liter drums to be pulped. The pulping releases the juice from the hearts which then goes to another drum over a fire. A spiraling tube comes out of this drum and leads into another drum filled with cold water. The vapor coming from the simmering agave hearts goes through the cold water, condensing into mezcal. In order to test its quality, the
vinatero must catch a few drops of the liquid on the palm of his hand, rubbing and smelling them to determine their purity.
"De Sonora" Bacanora is
honored to have the world's first bacanora name brand,
as well as being the first to market bacanora rested
in white oak barrels which give it a unique flavor
fit for those who enjoy the taste of fine liquor.
Shortly, an aged variety of Bacanora Aņejo will make its way to our products line. It is currently being aged in barrels, waiting to be bottled after 24 months of aging.
"De Sonora" Bacanora has a traditional origin, making it an authentic product
made through a process handed down from generation
to generation.
|
|
