Connie Abert & Mel with Novel Spirits Collection - Proof Live! from The Proof

Sonora's unique soil and climate conditions are what differentiates the rich smokey flavor of Bacanora from its popular mexican cousins, tequila and mezcal. Bacanora is roasted from 2-4 days buried in an eathern pit fired with mesquite which gives bacanora its smokey taste.

300 years ago Bacanora, was wintroduced in a little town in eastern Sonora, Mexico.

In 1915, Bacanora became extremely popular but the governor of Sonora at the time decided that the beverage was becoming too hedonistic and immoral and its production and consumption was banned for 77 years.

Anyone caught drinking or distilling Bacanora were severely punished either with imprisonment or by hanging.

in 1992 the state of sonora lifted the ban and made it legal once again.

In the year 2005, the mexican goverment issued bacanora its own NOM which means Bacanora can only be made with 100% pacifica Agave, gown and produced all within the state of Sonora, Mexico.

This light brown oro is aged four months to create an exotic, intriguing sensation on the plate.

The earthy smokiness of roasted agave mingles beautifully with notes of oak wood and sugar.

AWARDS

2019 San Francisco World Spirits Competition - Gold Medal

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