🥃 Bacanora

Bacanora is a Mexican distillate made from 100% Agave angustifolia, with a protected designation of origin for the state of Sonora. The official standard NOM-168-SCFI-2004 requires the agave to be grown or harvested, and the spirit prepared and bottled, only within the origin zone. Strength ranges from 38 to 55% ABV, and the name comes from the village of Bacanora in the east of the state.

History. In the Opata language the name of the village means, according to the Oxford Companion to Spirits, “slope covered with reeds”. In 1915 the state governor banned alcohol, and bacanora was made illegally for decades, until 1992. The declaration of the designation of origin was published on 6 November 2000, and the standard on 14 December 2005.

How it is made. Agave hearts are baked for two to four days in pits lined with volcanic stones, over a mesquite fire; then they ferment and, according to Mezcalistas, are distilled twice in small stills. This gives the smoky, dry taste. The origin zone covers 35 municipalities in eastern Sonora.

Classes. The standard distinguishes blanco, joven or oro, reposado — at least 2 months in oak barrels — and añejo, aged for at least a year in barrels of up to 200 l. The mandatory label wording is “Bacanora 100% de Agave”. Bacanora is close to mezcal and tequila; sotol, which comes from northern Mexico, is also related, although it is not made from agave.

Why this matters to you. The word “Bacanora” on a bottle guarantees agave of one species and origin from Sonora. Strength can reach 55% ABV, so check it on the label. The WHO reminds us: there is no safe dose of alcohol.