Produced in Nacori Chico Sonora Mexico with nothing but natural spring water and wild agaves, LC 1905 has been producing this beverage for over a century using the same techniques from more than 300 years ago. Now available in Tucson!
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.
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".
The agave is planted in greenhouses for months and the transplanted to the mountains where it will reach maturity after 6 to 10 years.
The agave is harvested with a small axe and machetes in the mountains and the carried out to the oven location by mule back.
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.
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.
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.
Hand Bottle by the Portillo Family using high quality hand made ceramic bottles.
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