Santo Cuviso Bacanora

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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

Cocktail

Ingredients

2 oz Bacanora Blanco
1 oz Sweet vermouth
8 drops Orange bitters
1 barspoon Orange blossom syrup
Maraschino cherry

Instructions

Stir with ice and strain into a coupe glass
Garnish with a maraschino cherry

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