Santo Cuviso is made in the town of Bacanora by maestro Manuel “El Toro” Chacón, a third generation bacanoro. El Toro, harvest mature cultivated agave angustifolia, also know a espadin in Oaxaca, and cooks them in a conical earthen pit oven. Once the agaves are cooked, they are milled and ferment naturally by wild yeast for up to 12 days. After fermentation, the must is double distilled in copper pot stills. Post-distillation, the spirit is allowed to rest in 5 liter glass jugs between 10 and 14 days. This rest period allows the spirit to settle which is a well know practice for making unaged spirits more refined. After the rest period the spirit if bottled at 45% ABV.
In April 2019, Santo Cuviso Bacanora Blanco earned a Gold medal and named Agave Spirit of the Year from the American Distilling Institute's Judging of Craft Spirits.
Bacanora is an type of mezcal and an agave-derived liquor made in Sonora, a state in northwest Mexico, except it's a whole lot less smoky than most mezcals. Thedistillation of Bacanora was illegal until 1992, being bootlegged by vinateros for many generations. Since 2000 Bacanora has been issued with an origin denomination bill by the Mexican government. Grown and produced exclusively in the Sonora Mexico region, bacanora is handcrafted in small batches and made from a special agave plant, indigenous to the region known as Angustifolia Haw, or agave Pacifica. Bacanora started as rough fermented agave heart made by the indigenous Opata people. It was harvested from the wild, roasted with mesquite wood in earthen pits, then mashed and left to ferment.