Batuq Bacanora Reserva de la Casa is traditionally produced on the beautiful Rancho “Batuq” outside of San Pedro de la Cuerva, Sonora, MX
Batuq Reserva de la Casa
|Rating:||(3 reviews) - Write a review|
|Bacanorero:||Rafael Encinas Molina, Rafael Quijada|
|Age of plant:||10-20 years|
|Website:||https://www.facebook.com/BacanoraBatuq/, opens in new window|
About this bacanora
Batuq Reserva de la Casa was originally reserved for friends and family. The Reserva is made from the best agaves, hand selected by Maestro Vinatero Rafael Quijada. The agaves are Caponed (castrated) – Capon refers to when the flowering stalk is broken right after it starts emerging. This allows the energy that would normally be used for the agave’s once-in-a-lifetime reproduction to concentrate in the plant base, producing a high level of sugars. Some of these capon agaves are left for another 1-2 years before being harvested for production. There are typically only 300-750 liters of this produced each year. The ABV will vary slightly per batch.
Batuq Bacanora is owned by the family of Rafael Encinas Molina. It’s produced on their ranch outside of San Pedro de la Cuerva, Sonora, MX. Rafael Encinas Molina does not like the flavor of wood and smoke and his goal is to maximize the flavor of the agave, so he uses a hybrid method. The harvested pinas; are processed two ways: 1) roasted underground in a traditional shallow maya; with mesquite and ironwood for 48 hours, and 2) processed in a mesquite fired autoclave (no electricity on ranch).
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Zack Klamn512 reviews
Nose: Buttered pasta sprinkled with Kraft parm cheese. Very subtle sweet onion.
Palate: Minty and medicinal. Heavy black licorice midway through and lasts through a very long finish. Slightly numbing feel with the aftertaste.
I tried the Blanco and this is the amped up version – definitely more flavor with the bump in ABV.
Whoa!! This takes the subtle flavors of the blanco and punches you in the face with them!! Incense!! Juniper!! Sandalwood!! Intensely aromatic, I dig it.
Quite different from the regular offering. Higher proof, less oily, more spearmint. A clean minty profile with a kick. There is some underlying sandalwood and crabapple. If you enjoy Oaxacan Espadin mezcals this leans a bit more into mezcal flavor territory than the Batuq Blanco. Big fan of Batuq. Not sure of the batch number but it was from the first batch to hit retail shelves in the US (Arizona).