Bacanora is produced from the espadin agave, a varietal indigenous to the Sierra Madre region of Sonora, Mexico. Master distiller Roberto Contreras, whose grandfather made artisanal Bacanora during the time of the Mexican revolution, produces a handcrafted version of this 400 year old spirit from mature Silvestre (wild) espadin agaves that grow on his 25,000 acre property. The agaves are hand-picked from steep mountain canyons that are too treacherous for cars or modern machinery so they are transported to the distillery by burros. Roberto slowly roasts his agaves in earth, clay and rock-lined ovens and then transfers them to open wooden vats where fermentation occurs naturally. The spirit is double-distilled in a small cooper pot still to 40 proof using pure spring water from the estate.

Tasting notes

(84°) Aromatic layers of smoke, butter, charred eucalyptus and bacon fat merge with nuanced notes of English cucumbers. Rich, mouthfilling flavors of smoky butterscotch, fire-scorched marshmallows and dark caramel are matched with mouth-watering acidity that features hints of fresh juniper and green walnuts on the lengthy and complex finish.

Technical notes

Bacanora remained an insider secret and a local treasure until 1992, when the ban on production and distribution was lifted. Cielo Rojo is the first premium Bacanora to be imported into the United States.