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Rare glimpse: Bacanora at the turn of the 20th Century

Contributor Shad Kvetko recently came across an article from May 1902 entitled “Mezcal Manufacture: An important industry in Mexico, yielding a valuable product.” He transcribed the entire piece and it is a great read. “The first run from the still is a very crude and fiery liquor, and is called “vino”. This is, of course, the cheapest kind, and requires a steel lined stomach and bowels to appreciate it. But usually the “vino” is run through the still a second time, losing 30% by weight. This product is called “bacanora”, and is a milder liquor, but much stronger. Upon special orders this “bacanora” is then distilled, losing another 30% by weight. The product is named “pechuga”, and, while a smooth liquor, and pleasant to the pallet it is very potent.” Read the full piece!