Santo Cuviso Blanco is made with Maguey Pacifica (Angustifolia). It is earthy with subtle tones of pepper, mesquite, and smoked oak.
Santo Cuviso Blanco
|Rating:||(3 reviews) - Write a review|
|Bacanorero:||Manuel “El Toro” Chacón|
|Website:||https://santocuviso.com/, opens in new window|
About this bacanora
Santo Cuviso Blanco is a bacanora made with wild agave Angustifolia. The piñas are roasted over mesquite and oak in an underground volcanic stone oven for several days. Then they are milled by hand and with a shredder. The juices are then poured into vats to ferment for 6-12 days with well water. The agave juice is double-distilled in handcrafted copper alambiques.
Each batch of Santo Cuviso Bacanora is handcrafted from 100% Agave Angustifolio piñas, harvested in Sierra de Sonora, México, and distilled by their Master Bacanorero, whose process infuses every drop with three generations of distilling knowledge.
Bacanora production was banned for 77 years in Sonora, México, and those who were caught distilling agave were hanged or imprisoned, but the Chacón family persevered and when the ban lifted in 1992, the family was ready.
In addition to Bacanora, the brand has also released Sotol from two different regions of Mexico.
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Zack Klamn509 reviews
Nose – Mint leaf. Anise. A slight funky feta cheese note.
Palate – Celery leaf. Black licorice. Purple grape juice. An old mint candy that would be on your grandma’s coffee table. A tad hot for 45% ABV.
Comme ci, comme ca. I bought a 200 mL bottle of this which seems just right.
Mint. Mint. Spearmint. Kentucky Colonel. A metric ton of licorice as well. Anise. Good lort. Cant tell whether I really love this or dislike this at the moment. 4 stars, for now
Love this straight yip, on ice or as “ranch water” with Topo Chico and limon