Yoowe Bacanora is made by Maestro Ramon Miranda in the village of Alamos in the southern part of Sonora. Bacanora uses similar production methods to mezcal, but the state of Sonora is not included in the mezcal denomination of origin and thus must use a different name. This Bacanora is made from agave Angustifolia Haw (maguey Pacifica). The agave is cooked in a traditional underground oven with mesquite and oak. After a wild fermentation, there are two distillations in stainless/copper stills.
Aromas of pepper, earth, and saline. The palate is complex and clean with minerals integrated with spice and notes of salt and mint. The palate is deceptively smooth, and oh-so enjoyable!
