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.


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


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


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


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

Agave Pacifica - Wild Agave used to make 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





Somewhere between Mexico’s rugged Sierra Madre
Occidental Mountains and the crystal clear waters of
the Sea of Cortez, lies the sunny state of Sonora.