Bacanora is made from the distillation of the juices of broiled maguey heads. To make it, agave plants growing in the wild are picked and taken apart, leaving only the center, or head, which is placed in an oven surrounded by rocks. After two nights of broiling, they are left to cool.

Next they are pulped with an axe in a hole over three feet deep, where they remain covered for approximately four days in which fermantation takes place.

Agave heads	Transport
Pulping	Fermenting

Finally, the pulped heads are poured in a drum lined with rocks which works like a pot. After the lid is closed and the fire is lit again, the mix begins to boil. Coiling copper tubes transport the resulting vapor to a cooling drum filled with water. Distilled bacanora comes out, a drink for domestic consumption and commonly associated with Sonora.

After a slow and difficult process, Bacanora is set to rest in oak barrels. This is where it gets that amber hue and fine, lingering oak aroma and smooth taste that makes "De Sonora" Bacanora the first bacanora reposado in the world fit for the most demanding liquor enthusiasts.

Bacanora samples are tested in labs, guaranteeing compliance with quality and purity standards.

Finally, bacanora is bottled using specialized stainless steel equipment for future retail and distribution.