NATURALLY SACRED

A drop of Santo Cuviso on the tongue and you’ll understand that true alchemists know how to quench the soul.  Each barrel of bacanora is handcrafted from 100% Agave Angustifolio piñas, harvested in Sierra de Sonora, México, and distilled by our Master Bacanorero, Rumaldo Flores Amrillas, whose process infuses every drop with the sacred magic of three generations.  
100% organic. 100% wild. 100% sinfully good. 

artesan magic

That’s how the Jesuit missionaries referred to it back in the Summer of 1756 when the Opata Indians prescribed this ancient healing remedy to Father Ignaz Pefferkorn to ease his violently uneasy stomach. He had been suffering for a period of six months when he was advised to drink mescal spirits twice a day, once before lunch and once before dinner. In a matter of days his health was restored. It didn’t take long for the Jesuits to praise the benefits of a daily dose. Legend has it that they broke their bread with it religiously, certain that each and every agave plant is a gift from God.

The irony, of course, is that the Jesuit missionaries arrived in Sonora hoping to save Indian souls, but it was their souls that were saved, sip by sip. We’re certain the minute you taste Santo Cuvisio, you’ll feel the same saving grace.

hecho a mano

The hands of our Master Bacanorero embrace so much more than just a family recipe. They hold the legacy of many generations who risked their lives to distill and deliver their passion for the spirit of Santo Cuviso. Bacanora production was banned for 77 years in Sonora, México, and those who were caught distilling agave were hanged or imprisoned…but the people of Sonora persevered and when the ban lifted in 1992 everyone knew why—Santo Cuviso holds the power to turn saints into sinners.  

Transforming agave piñas (hearts) into Santo Cuviso is a sacred science. They harvest the wild agave, then clean and roast the piñas over mesquite and oak in an underground volcanic stone oven for days. Then they crush every heart, grinding them down to their pure essence and extracting the juices that remain. The juices are poured into vats to ferment and then, once purified, double-distilled in handcrafted copper alambiques. The result? Something you simply can’t get enough of.  

Bacanora | Blanco  -  Uvalama  -  ANIS 

American Distilling Institute recognized Santo Cuviso Blanco with the “Best of Class - Certified Craft Distilled Spirit Award in the International Agave category 2019
Santo Cuviso translates as Holy Bacanora. It’s dry, complex, with a kick of pepper and a grounded, earthy finish.
Crafted to remind you that sometimes the best way to refresh your soul is to allow your lips to kiss a little spirit every day.  

Santo cuviso Blanco

Santo Cuviso translates as holy bacanora. It’s dry, complex, with a kick of pepper and a grounded, earthy finish. Crafted to remind you that sometimes the best way to refresh your soul is to allow your lips to kiss a little spirit every day.  
photo: Keith Berr

Region: Sonora
Maestro Bacanorero: Rumaldo Flores Amarillas
Variety: Agave Angustifolia Haw
Alc.Vol: 45% 
Cooked: Underground stone oven
Fermantation: 6-12 days with well water
Grinding: By hand and machine
Distillation: Double distilled in copper stills

Tasting Notes
Sight: Luminous with medium viscosity  
Nose: Earthy, passionate, clean and powerful, with subtle tones of mesquite and oak
Taste: Dry, complex, slightly smoky, naturally sweet with a kick of pepper and an earthy finish.  

Santo cuviso Uvalama

The subtle wonder of BLANCO, infused with Uvalama Berries which adds a delightfully aromatic and fruity finish along with the shimmer of sun.
photo: Keith Berr

Region: Sonora
Maestro Bacanorero: Rumaldo Flores Amarillas
Variety: Agave Angustifolia Haw
Alc.Vol: 45% 
Cooked: Underground stone oven
Fermantation: 6-12 days with well water
Grinding: By hand and machine
Distillation: Double distilled in copper stills

Tasting Notes
Sight: Bright, shimmering, morning sun
Nose: Fruity, fresh and light with a hint of mint and earth  
Taste: Cooked agave maguey and sweet fruits 

Santo cuviso ANIS

This bacanora is prepared using traditional agave concentrate, with an addition of a whisper of star anise, just 2% of this essence adds its enticing notes to the classic recipe.
photo: Keith Berr

Region: Sonora
Maestro Bacanorero: Rumaldo Flores Amarillas
Variety: Agave Angustifolia Haw
Alc.Vol: 40% 
Cooked: Underground stone oven
Fermantation: 6-12 days with well water
Grinding: By hand and machine
Distillation: double distilled in copper stills

Tasting Notes
Sight: Brilliant caramel color
Nose: Fruity with herbal notes  
Taste: Cooked agave maguey and anis flavor 

Lechuguilla | blanco | Pechuga 

Agave Lechuguilla is an Agave species found only in the Chihuahuan Desert. Lechuguilla, meaning "small lettuce”, grows deep inside the Copper Canyon of the Sierra Madre Occidental. The rustic vinata of our Maestro Dolores González Torres, a fourth generation master distiller from the community of Yerbaniz Batopilas, founded in 1708, is located deep in the steep mountains and. The single fermentation stone vat he uses is over 100 years old. A Mongol-type still with copper pots is used in this unique distillation process. Dolores adds a little sotol to get the fermentation started. The 6-8 days fermentation starts in a unique stone fermentation tanks. Local spring mountain water is used and a dense pinewood called Higuera is added in the distillation.
The third distillation is dripping over a skinless chicken breast, the “pechuga” (breast), adding a soft flavor to the Lechuguilla

Category: Lechuguilla Blanco
Agave: Lechuguilla, shrevei
Region: Sierra de Madre Occidental
Maestro: Dolores González Torres
Alcohol Volume: 47.5%
Baking: Underground stone oven
Firewood: Higuera (pine)
Grinding: By hand with an ax
Fermentation: 6 to 12 days in stone vat
Distillation: Double distillation in copper pots
Third Distillation: drip over Chicken breast

Appearance Crystal clarity with medium viscosity.
Bouquet Dry earth, bitter chocolate, roasted cocoa, fresh fig, honey, eucalyptus, avocadoleaf.
Flavor Complex with touches of apple, oak wood, cooked agave, dried mint, straw, vanilla, honey and pechuga.

Chango prohibido | 2022 Distiller’s cut 

Chango Mezcalero is traditionally a clay vessel in the shape of a monkey, dating back to the mid-1800s. It was used as a bottle to market mezcal and
use for special occasions.  A animal container was less suspicious to contain alcohol than a regular bottle. It turned out to be a natural since the monkey has been associated with drunkenness for a long time. If one can find originals clay bottles still being around, they can fetch up to $500 USD by a collector. Our new contemporary Chango Prohibido plays homage to these old bottles from Oaxaca, since Bacanora is technically a mezcal.

Each numbered bottle is batch distilled and handcrafted in Sonora, comes in a wooden gift box with a special “ Mezcalito” stoneware glass.

Category: Bacanora Blanco 100%
Agave: Silvestre- Angustifolia Haw
Region: Sierra de Sonora
Municipality: Rosario, Sonora, Mexico
Maestro: Rumaldo Flores Amarillas Alcohol Volume: 47.5%
Baking: Underground stone oven
Firewood: Encino and Mesquite
Grinding: Heartbreaking mill
Fermentation: 6 to 12 days in tanks

Distillation: Double distillation in copper still

Appearance Clear with medium viscosity.
Bouquet Earthy and rich, with hints of lime and agave.
Flavor Hints of lime, orange and wood smoke

Scroll down to see the next limited edtion contest

Bacanora Mixology 

Though traditionally drank straight, bacanora’s slight smokiness and slight savory edge make it especially compelling in cocktails.
Herbal, spicy, tart, and bittersweet, these are our favorite drinks

INGREDIENTS

2 oz. Bacanora Blanco
.75 oz. Fresh Grapefruit Juice
.5 oz. Maple Syrup

Combine all ingredients into a cocktail shaker, add ice and shake.
Strain into a coupe glass and garnish with a slice of cucumber.

INGREDIENTS

1 oz. Santo Cuviso Blanco
3 oz. SomaTea Butterfly Peaflower Tea, cold brewed
1 Tsp. Pop’s Grenadine syrup
pomegranate juice, unrefined cane sugar, orange flower water.

Combine all ingredients into a cocktail shaker, add ice and shake.
Garnish with cucumber slices and lavender flower.

INGREDIENTS

2 oz. Bacanora Blanco
.75 oz. fresh lemon juice
.5 oz local honey

Combine all ingredients into a cocktail shaker, add ice and shake.
Serve over a large ice rock, garnish with a twist of lemon.

The gods are good to us   

American distilling Institute

Thank you for awarding us gold, silver and bronze for our outstanding Bacanoras

find it 

USA

Preiss Imports
432 Maple Street, Unit #4
Ramona, CA 92065
Office   760-789-9000

Contact: info@preissimports.com

Coming Soon: Japan

Mexico

Available on Amazon.mx throughout Mexico or contact us directly at hola@santocuviso.com for a Mexican retailer or Restaurant near you.

Distillery/Office Tel: 6441 49 06 53 

Name the monkey CONTEST
2024 Distiller’s CUT

Only 300 monkey bottles of our “2024 Limited Edition Santo Cuviso Prohibido Distiller’s Cut” will be produced. The contest winner’s name for the monkey will be hand painted on only 1 special bottle and gifted to the winner. The monkey’s are collector items and represent the spirit of Sonora.
Send in your choice for the name and a short explanation why you choose that name.