Bacanora

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Although Hacienda Los Magueyes counts with facilities to manufacture and distill Bacanora, the process still is very traditional.

1.The seeds that are going to be germinated in cement containers are selected. These containers are covered with a screen to protect the seeds from the sun. At the 10th day the plant starts to grow and it will remain in the greenhouse around 4 months. Next, the plant is transplanted to the soil within the same greenhouse where it will remain around 8 months. Later on, the plant is transplanted to an outdoor section to be adapted to climatic changes. In this section the plant will remain 6 months, or until the plant is 18 months old.

 
Seed Selection
 
Germinated Seeds
 
Plants in the Greenhouse
 

Plants Acclimation

Finally, the plant is transplanted to soil furrows reaching a population of 3,333 plants per hectare. The plant will receive regular irrigation and adequate care. When the plant is 6-7 years old, mature agave plants are selected and we 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.
 
 
Plants planted on soil
 
Agave Harvesting
 
Agave Scrapping
 
Agave or Pines Scrapped

2.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.
 
 
Pines inside the Furnace
 
Roasted Pines
3.On the third day roasted heads are taken out in order to mash y chop them.
 
 
Pines to Milling
 
Mashed Agave or Pulp

4.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 Holes
 
Sealed Holes
5.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. Within the Sonoran slang Bacanora is known as “Puro Chuqui” (the best). This product is 100% natural agave; it does not contain chemical substances.


 

 

 

 

   
 

     

6.To verify the purity and quality of distilled Bacanora, we proceed to perform some chemical analysis to guarantee Bacanora’s purity.

 
 
Quality Control
 
Bottled Bacanora.

 
BACANORA DE SONORA, S.A. DE C.V. 2002