Bacanora is indeed considered a type of moonshine, although it has gained recognition and legality in recent years. Moonshine typically refers to illegally produced or homemade distilled spirits, often made in small batches and without government regulation or taxation. Bacanora fits this description, as it was illegal to produce and sell until 1992.
The origins of bacanora can be traced back to the state of Sonora in Mexico. It is named after the small town of Bacanora, where it is believed to have originated. The production of bacanora was a closely guarded secret kept by local families for generations. It was produced in small quantities and primarily consumed within the community.
One of the main factors that sets bacanora apart from other spirits is the type of agave used in its production. While mezcal is made from the agave plant, bacanora specifically uses the wild pacific agave (Agave angustifolia) that grows only in Sonora. This agave gives bacanora its unique flavor profile.
To produce bacanora, the hearts of the wild pacific agave plants are harvested and roasted in underground ovens. This process imparts a distinct smoky flavor to the spirit. After roasting, the agave hearts are crushed and the juice is extracted. The juice is then fermented and distilled to create a clear, high-proof spirit.
Due to its illegal status, bacanora was often produced in rustic, homemade stills. This added to its reputation as a moonshine. However, since its legalization in 1992, there has been a push to regulate and standardize the production of bacanora. This has led to the establishment of official production methods and quality control measures.
Today, bacanora is gaining recognition as a unique and high-quality spirit. Its production is now regulated by the Mexican government, ensuring that it meets certain standards of quality and authenticity. It has even received protected designation of origin (PDO) status, similar to tequila and mezcal, which means it can only be produced in specific regions of Sonora.
In my personal experience, I had the opportunity to taste bacanora during a visit to Sonora. I found its smoky flavor to be intriguing and distinctive. It had a smoothness similar to mezcal but with its own unique character. The history and tradition surrounding bacanora added to the overall experience, knowing that I was tasting a spirit that was once illegal and now embraced as part of the cultural heritage of Sonora.
While bacanora may have started as a type of moonshine, it has evolved into a legitimate and regulated spirit with its own distinct qualities. Its production from the wild pacific agave and the smoky flavor profile make it a truly unique and authentic Mexican spirit.