How Bacanora is Different
Not all Mezcals are created equally. A regional mezcal, Sunora Bacanora is made from 100% Agave Pacifica – Here you can learn about the differences in Agave and manufacturing methods to produce various kinds of Mezcal.
TEQUILA
Created from the Blue Agave (or century plant)
• Only made in five designated regions of Mexico
• The state of Jalisco is most associated with Tequila
• Can only be made with Blue Agave
• Two types of Tequila
– 100% Blue Agave
– 51%+ Mixto
• Piñas are pressure cooked in industrial ovens called “autoclaves”
• Cooking does not impart any particular flavor characteristics
• One plant can produce 5-10 bottles
• Plant cannot be re-used
SOTOL
Created from the Desert Spoon (not a true agave plant due to recently changed taxonomy)
• Can only be produced in three states (Chihuahua, Coahuila and Durango)
• Plants take 15 years to mature
• One plant produces one bottle
• Silver is called Plata
• Only ¾ of Piña is used
• Plant can be re-used by replanting remaining ¼ piña
• Piñas are cooked in above ground ovens (no smokiness)
• There are only a handful of Sotols imported into the US
MEZCAL
Created from any agave plant (40-50 types of agave)
• Mezcal can only be made in eight designated regions in Mexico
• Mezcal was only recently regulated (1994) and certified (2005) in Mexico
• Cooked in below ground ovens
• Results in smoky taste profile
• There are approximately 70 Mezcal brands imported into the US
RAICILLA
Created from the Agave Maximiliana or Agave Raicilla
• There is no “date of origin” for Raicilla but there is an official council to promote
• The council has 70 members
• Is produced in Jalisco
• Piñas are cooked in above ground ovens
• No smoky taste
• No US distribution
BACANORA
Created from wild Agave Pacifica
• Can only be made from agave Pacifica
• Can only be made in the state of Sonora
• Named after the town of Bacanora in Sonora
• Regulated by Consejo Sonorense Promotor de la Regulacion del Bacanora
• Piñas are cooked in below ground ovens
• Cooking results in smoky flavor profile
• Cooked for two days
• Cooled for two days
• Fermented 6-12 days
• Distilled at least 2 times
