Bacanora and mezcal are both types of Mexican spirits made from agave plants, but there are some key differences between the two. Here, I will delve into these differences and provide you with a detailed understanding of each.
1. Geographic Origin:
Bacanora is a spirit that originates from the state of Sonora in northern Mexico, specifically in the Sierra Madre Occidental region. On the other hand, mezcal comes primarily from the states of Oaxaca, Guerrero, Durango, San Luis Potosi, Zacatecas, and other regions in southern and central Mexico. The distinct geographic origins contribute to the differences in taste and production methods.
2. Agave Varieties:
Mezcal can be made from any type of agave plant, whereas bacanora is traditionally made from a specific variety called Agave angustifolia Haw. This agave, also known as Agave Pacifica, is native to the Sonoran desert and has a unique flavor profile that sets bacanora apart from other agave spirits.
3. Harvesting and Cultivation:
When it comes to bacanora production, the agave plants are typically harvested from the wild, as opposed to being cultivated on industrial farms. This is because controlled agave farms are often dedicated to growing plants used for making tequila and mezcal. The hand-harvested approach adds a certain level of rarity and authenticity to bacanora, as each plant is carefully selected and harvested by skilled individuals.
4. Cooking and Processing:
In both bacanora and mezcal production, the agave hearts, known as piñas, are cooked to convert the starches into fermentable sugars. However, there are variations in the cooking methods used. Traditionally, bacanora piñas are roasted in underground ovens, while mezcal piñas are cooked in earthen pits lined with rocks and covered with agave fiber or leaves. These different cooking techniques contribute to the distinct flavors and aromas found in each spirit.
5. Fermentation and Distillation:
The fermentation and distillation processes also differ between bacanora and mezcal. Bacanora is typically fermented in wooden vats using natural airborne yeasts, which adds to its unique flavor profile. Mezcal, on the other hand, can be fermented in a variety of vessels, including wooden tanks, clay pots, or even animal hides. This flexibility in fermentation methods allows for a wide range of flavor profiles in mezcal.
6. Flavor Profile:
Bacanora has a reputation for being smooth with a slightly smoky and herbaceous flavor profile. It often exhibits notes of citrus, pepper, and even a hint of mint. Mezcal, on the other hand, can have a more diverse flavor spectrum due to the wide variety of agave plants used. It can range from smoky and earthy to fruity and floral, depending on the specific agave species and production methods.
7. Appellation of Origin:
Lastly, it is worth noting that while mezcal has an established Appellation of Origin (DO), which regulates its production and ensures quality standards, bacanora has only recently obtained its DO status in 2005. This recognition helps protect the tradition and authenticity of both spirits, but mezcal has had a longer history of being regulated and recognized on an international scale.
Bacanora and mezcal are both unique and distinct spirits with their own set of characteristics. Bacanora, originating from Sonora, showcases the flavors of Agave angustifolia Haw and is often made from wild-harvested agave plants. Mezcal, on the other hand, can be made from various agave species and is produced in different regions of Mexico. The differences in agave varieties, production methods, and geographic origins contribute to the distinct flavors and experiences offered by these two Mexican spirits.