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Bacanora is the most traditional drink in the state of Sonora, Mexico, just as the Tequila is the most traditional drink in Jalisco, Mexico. Is produced from agave Pacifica, also called Agave Yaquiana, a plant that grows in the mountain range of the State. Bacanora has more than 300 years being produced in the state and the secrets of its elaboration have been taught through many generations.
It was in the town of Bacanora, where the production of this traditional drink began. This is the reason why this drink is called Bacanora. This town is the most important producer of Bacanora, a drink whose quality and exquisite flavor is widely known.
On November 6, 2000 the Official Gazette of Mexico published the "General Declaration of Protection to the Name BACANORA". The former declaration appoints Sonora as the only state in which the production of Bacanora is acknowledged.
The process to manufacture and distill Bacanora, still is very traditional.
When the plant is 6-7 years old, mature agave plants are selected and the producers proceed to cut the plant right from the trunk with a small ax called "jaibica". The agave head is scratched until it is perfectly soft.
Heads or pines are roasted or cooked in underground holes. The interior walls of these holes are cased with volcanic rock and heated with mesquite charcoal. This process takes 2 days.
On the third day roasted heads are taken out in order to mash and chop them.
The agave pulp is placed inside holes cased with cement, thoroughly cleaned, adding fresh water and covering them perfectly to avoid air contact. Thus, the fermentation process begins and it will last 6 to 12 days, depending on the environment temperature. Higher temperatures promote fermentation.
Fermentation product o "saite" is placed on the stainless steel still. This still is heated with direct fire using mesquite charcoal. Inside the still is a water-cooled copper coil.
Soft water is added to the fermented "saite", which is placed inside the still, thus the process of distillation begins as soon as the fire starts. As soon as ebullition begins, the vapor is conducted through a bell (inverted funnel) that seals the higher part of the still, which at the same time has a conduct that takes the vapor to the copper still submerged in a stream of fresh water. Vapor condenses and become Bacanora after another process of distillation (double distillation), which gives Bacanora a higher quality.
To verify the purity and quality of distilled Bacanora, some chemical analyses are performed to guarantee Bacanora's purity.
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