Sunora Bacanora is hand-crafted in small batches to assure it meets the high standards set forth by its original makers, several generations ago. Agave Pacifica is harvested and then roasted for 48 hours in underground ovens called mallas. The cooked piñas are then crushed using large stone wheels. The extracted juice combined with water takes between 6-12 days to ferment in air-tight barrels and then triple distilled to produce Bacanora. Approximately 22 pounds of agave Pacific are required to produce a liter of Sunora Bacanora.