Even though Bacanora has been made for almost 400 years, from 1915 till 1992 it was illegal. Made underground till then- think of it as the Mexican version of moonshine. In fact, in the early days, if you were caught making it in the Sierra Madre Mountains you could be shot or hanged!

The profile is halfway between Tequila and Mezcal. More flavorful than Tequila, but not as aggressive and smoky as Mezcal. Crystal-clear, with a hint of fire, enveloping an elegant tapestry of pepper, mint, citrus, and ripe, sweet, earthy agave, that ends in a velvety, lingering finish.

We believe in respecting old traditions but at the same time we incorporate modern distillation techniques. We built our distillery from the ground up and farm organic, sustainable Agave Pacifica plantings. We only harvest mature piiias, and add no additives whatsoever.

Neat or On the Rocks

• To fully appreciate its layered flavors, Bacanora is best savored slowly, highlighting its smooth and luxurious profile.

• Cocktails: perfect for upscale cocktails like a smoky Negroni, elevated Margarita, or even a Bacanora Old Fashioned-allowing the spirit to shine without being overpowering.