1.The
seeds that are going to be germinated
in cement containers are selected. These
containers are covered with a screen to
protect the seeds from the sun. At the
10th day the plant starts to grow and
it will remain in the greenhouse around
4 months. Next, the plant is transplanted
to the soil within the same greenhouse
where it will remain around 8 months.
Later on, the plant is transplanted to
an outdoor section to be adapted to climatic
changes. In this section the plant will
remain 6 months, or until the plant is
18 months old.
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|
Seed
Selection
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|
Germinated
Seeds |
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| Finally,
the plant is transplanted to soil furrows
reaching a population of 3,333 plants
per hectare. The plant will receive regular
irrigation and adequate care. When the
plant is 6-7 years old, mature agave plants
are selected and we proceed to cut the
plant right from the trunk with a small
ax called “jaibica”. The agave
head is scratched until it is perfectly
soft. |
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|
Plants
planted on soil |
|
Agave
Harvesting |
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| Agave Scrapping |
|
Agave
or Pines Scrapped |
|
2.Heads or pines
are roasted or cooked in underground holes.
The interior walls of these holes are
cased with volcanic rock and heated with
mesquite charcoal. This process takes
2 days. |
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| |
| Pines
inside the Furnace |
|
Roasted
Pines |
|
| 3.On
the third day roasted heads are taken
out in order to mash y chop them.
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| |
| Pines
to Milling |
|
Mashed
Agave or Pulp |
|
| 4.The
agave pulp is placed inside holes cased
with cement, thoroughly cleaned, adding
fresh water and covering them perfectly
to avoid air contact. Thus, the fermentation
process begins and it will last 6 to
12 days, depending on the environment
temperature. Higher temperatures promote
fermentation.
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| Fermentation
Holes |
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Sealed
Holes |
|
5.Fermentation
product o “saite”
is placed on the stainless
steel still. This still is
heated with direct fire using
mesquite charcoal. Inside
the still is a water-cooled
copper coil.
Soft water is added to
the fermented “saite”,
which is placed inside the
still, thus the process
of distillation begins as
soon as the fire starts.
As soon as ebullition begins,
the vapor is conducted through
a bell (inverted funnel)
that seals the higher part
of the still, which at the
same time has a conduct
that takes the vapor to
the copper still submerged
in a stream of fresh water.
Vapor condenses and become
Bacanora after another process
of distillation (double
distillation), which gives
Bacanora a higher quality.
Within the Sonoran slang
Bacanora is known as “Puro
Chuqui” (the best).
This product is 100% natural
agave; it does not contain
chemical substances.
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