Bacanora

Sonora banned bacanora in 1915 and did not lift the ban until 1992. Production survived underground in mountain ranchos, which is why the category is small and heavily artisanal even today.

It is made only from wild Agave angustifolia — the same species as espadín, but grown wild in the Sonoran desert. Piñas are pit-roasted, fermented in the open air and distilled in small copper or stainless stills.

The style is dry and clean: roasted agave, dust, citrus peel and a firm mineral finish, usually with less sweetness than Oaxacan mezcal.