Our History
LC 1905
Nacori Chico's Mountains are part of the spurs of the Sierra Madre Occidental mountains. Los Cantiles or "the cliffs" is a mountain with cliffs where agave grows naturally.
La Nopalera
In 1905 Don Refugio Portillo founded rancho "La Nopalera" and started producing Bacanora before the prohibition era. Today you can still find a stamp on the Ranch wall that reads:
"Refugio Portillo & Domitila Moreno & sons founded this ranch La Nopalera in September 1905".
LC 1905 Production Process
Agave Angustifolia Haw plantation
Agave Angustifolia Haw plantation
Agave Angustifolia Haw plantation
The agave is planted in greenhouses for months and the transplanted to the mountains where it will reach maturity after 6 to 10 years.
Agave in the mountains
Agave Angustifolia Haw plantation
Agave Angustifolia Haw plantation
The agave is harvested with a small axe and machetes in the mountains and the carried out to the oven location by mule back.
Underground Oven
Agave Angustifolia Haw plantation
Underground Oven
Is then slowly cooked in an underground oven lined with volcanic rock using a combination of mezquite and oak wood for a perfect balanced smokie flavor.
Juice Extraction
Juice Extraction
Underground Oven
After a slow cooking process, the juice is extracted by placing the pine on top of a concave mesquite wood trunk called "La Cuba" and hit with the back of an axe, just like they did hundreds of years ago.
Age
Juice Extraction
bottle
High quality American white oak barrels are used to age Bacanora. Eight months will stay in the barrel for our reposado and 16 months for our anejo.
bottle
Juice Extraction
bottle
Hand Bottle by the Portillo Family using high quality hand made ceramic bottles.