COUNTRY :
Mexico
REGION :
Sonora
PRODUCTION :
Chacon Ezrre family
The Chacon-Ezrre family of Mazot has been passing down the traditions, techniques and secrets of distillation for four generations near Bacanora, Sonora. The Chacon- Ezrre family is well known for their quality distillation and initiated the Bacanora Museum and the Bacanora Festival in Bacanora, Sonora.
Bacanora Blanco
Type: Blanco
Master Distiller: Manuel “Ramses” Chacon, Sinohe Chacon Ezrre
Agave: Pacifica
State: Sonora
Process: Cooked in underground, volcanic rock lined Horno for 48 hours
Fermentation: with natural yeasts
Distillation: double distillation in copper still
Aging: 10 months in glass
ABV: 47%
Sierra Sonora Prickly Pear Distillate
Type: pear distilate
Master Distiller: Manuel “Ramses” Chacon, Sinohe Chacon Ezrre
Pear: Opuntia sp.
State: Sonora
Process: fruit juice fermentation, addition of cane sugar
Fermentation: with natural wild yeasts
Distillation: double distillation in copper still
Aging: 2 months in glass
ABV: 42%
Palmilla
Type: Blanco
Master Distiller: Manuel “Ramses” Chacon, Sinohe Chacon Ezrre
Agave: Sotol (Dasylirion wheeleri)
State: Sonora
Process: Cooked in underground, volcanic rock lined Horno for 48 hours, rested for 12 hours
Fermentation: two phase fermentation with natural yeasts, different methods for summer and winter
Distillation: double distillation in copper still
Aging: none
ABV: 47%
Bacanora Anisado
Type: Blanco
Master Distiller: Manuel “Ramses” Chacon, Sinohe Chacon Ezrre
Agave: Pacifica
State: Sonora
Process: Cooked in underground, volcanic rock lined Horno for 48 hours
Fermentation: with natural yeasts
Distillation: double distillation in copper still
Flavoring: light anise
ABV: 42%
Bacanora Uvalama
Type: Blanco
Master Distiller: Manuel “Ramses” Chacon, Sinohe Chacon Ezrre
Agave: Pacifica
State: Sonora
Process: Cooked in underground, volcanic rock lined Horno for 48 hours
Fermentation: with natural yeasts
Distillation: double distillation in copper still
Flavoring: Uvalama fruits
ABV: 45%