Sunora Bacanora is meticulously handcrafted in small batches, adhering to the high standards established by its original creators generations ago. The process begins with the harvesting of Maguey Pacifica, which is then subjected to a 48-hour roasting in underground ovens known as mallas. Afterward, the cooked piñas are crushed using large stone wheels. The resulting juice, combined with water, undergoes a fermentation process lasting between 6-12 days within air-tight barrels. Finally, it is triple distilled to produce Bacanora.

Operated by Amigo Brands, Sunora Bacanora currently offers Sunora Bacanora Blanco and Sunora Cream de Bacanora Mocha. The Amigo Brands team has plans to introduce reposado and añejo versions of Sunora Bacanora in the future.