Brand: Bacanora Batuq
Mezcalero: Rafael Quijada
Roast: Autoclave and "Malla" underground oven
Crush: Hand crushed with an axe then run through mechanical shredder
Still: Stainless steel and copper still
Fermentation: Wild fermentation in large square plastic containers.
Notes: The traditional family reserve from Batuq which usually stayed local but is now so popular that most of it is exported. It's made with 10-20 year old agaves which are caponed and left to mature for at least a year before distilling which gives this Bacanora a much richer flavor and higher ABV.
Variety: A. Yaquiana