Bacanora, a Mezcal made in the state of Sonora, bordering Arizona in the north and Baja California in the west. Bacanora got it's own DO (aoc) in 2004, and one of few things that differs to the Mezcal law (nom) is that Bacanora has to be made of 100% Agave Angustifolia, while Mezcal can in the worst cases be made from only 51% Agave.
| Maguey: | 100% Agave Pacifica, Angustifolia Haw |
| Mezcalero: | Roberto Contreras |
| Location: | Rancho Tepúa, Municipality of Aconchi, Sonora |
| Elevation: | Roughly 600 meters |
| Production Date: | 01/2016 |
| Batch Size: | 438 Liters |
| Oven: | Brick oven underground, fired by wood |
| Milling: | Chilean mill pulled by a horse |
| Fermentation: | Natural fermentation for 8-10 days with local spring water |
| Destillation: | Double distilled in stainless steel potstill with copper coil |
| Mixability: | Easy |
| Notes: | Rested on glass demijohns for 155 days before bottling. |