Over time

There’s a lot of bacanora out there.

And there are a lot of ways to end up with more of it.

You can rush fermentation, keep more than you should when you distill, or stretch what you got.

It works. It pays quickly.

Doing it right doesn’t.

Letting it finish takes time you don’t control. Being strict about what you keep means throwing part of it away. Sometimes you just have less to sell.

And most people won’t catch it on the first sip.

So the question isn’t whether you know how to do it right.

It’s whether you’ll keep doing it right when it doesn’t show yet.

Because the payoff isn’t in the first taste.

It’s later.

When no one checks.

Most producers don’t hold the line that long.