Bacanora’s rich smoky flavor is distinguished from its popular Mexican relatives Tequlia and Mezcal by Sonora’s distinct soil and climatic characteristics. Bacanora is roasted for 3-4 days in an earthen pit with mesquite fire, which gives it a smoky flavor.
12 month aging in American White Oak Barrels
Twice distilled
Rosario Tesopaco, Sonora, Mexico is the place of origin.