Maestro Ramon Miranda has delivered a Bacanora of stunning complexity and remarkably approachability. Made from Angustifolia Haw (Pacifica) in the village of Alamos in southern Sonora this agave is cooked in a traditional underground oven with mesquite and oak for fuel. After a wild fermentation in drums there are two distillations in stainless/copper stills. The Bacanora is slightly smoky and marked by an incredible mint tone. Texturally beautiful. If you're exploring agave spirits, do not miss this offering.