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Facts
- CATEGORY Bacanora Blanco 100% Agave
- VARIETY Agave Angustifolia
- PLANT AGE 7 –12 Years
- COOKING Conical stone oven using encino and mesquite wood
- GRINDING Heartbreaking mill
- FERMENTATION Open air, 6 to 12 days
- DISTILLATION Double distillation in copper still
- STATE Sierra de Sonora
- REGION Sonora
- TOWN Bacanora
- MAESTRO BACANORERO Manuel “El Toro” Chacón (3rd Generation Bacanorero)
Tasting Notes
- Transparent, luminous, clean and bright with medium viscosity
- Earthy bouquet, passionate, clean and powerful with subtle tones of mesquite and oak
- Dry, complex, slightly smoky, naturally sweet with a kick of pepper and a grounded earthy finish
Serving Recommendations
- Serve neat
Awards
- BEST IN CLASS, BEST IN CATEGORY American Distilling Institute 2019
- GOLD American Distilling Institute 2019
- EXCELLENCE IN PACKAGING, GOLD American Distilling Institute 2019
- SILVER WSWA 2019
Production Process
[ [ [ Hand Harvest of Agave Piña* + Roasted in Underground Stone Oven ]
Heartbreaking Mill ]
Open Air Fermentation
Double Copper Pot Distillation ]
[ 5L Glass Jugs x 10 – 14 Days ]
Santo Cuviso Bacanora Blanco
* 23 pounds of piñas = 750 mL bacanora
