Sunora Bacanora Blanco is made with maguey Pacifica and triple-distilled. The result is a dry and peppery bacanora with a smoky, earthy finish.
Sunora Bacanora Blanco
|Rating:||(2 reviews) - Write a review|
|Age of plant:||6 years|
|Website:||https://www.sunorabacanora.com/, opens in new window|
About this bacanora
Sunora Bacanora is hand-crafted in small batches to assure it meets the high standards set forth by its original makers, several generations ago. Maguey Pacifica is harvested and then roasted for 48 hours in underground ovens called mallas. The cooked piñas are then crushed using large stone wheels. The extracted juice combined with water takes between 6-12 days to ferment in air-tight barrels and then triple distilled to produce Bacanora.
Sunora Bacanora is operated by Amigo Brands and currently produces Sunora Bacanora Blano and Sunora Cream de Bacanora Mocha. The team at Amigo Brands plans to create reposado and anejo iterations of Sunora Bacanora.
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Zack Klamn512 reviews
Nose – Watermelon rind. Raw dough. Herbal & grassy.
Palate – Grilled artichoke. Charred asparagus. Oak chips. Wet stone. Turkey jerky meatiness. Some black pepper heat in the finish and aftertaste – just the right amount. Very tasty – quite the solid Bacanora!
My first Bacanora. 3.75
Jalapeño, watermelon and cream cheese as well as roasted agave Piña and sourdough on the dough
On the tongue: Mint, black pepper, green pepper, poblano, mild but well balanced. A light earthy smoke on the exhale. Reminds me of Chillin in my grandmas garden eating watermelon.