While Bacanoras are made just like most Mezcals - agave hearts are roasted, crushed, fermented, and distilled - the details of every Bacanora process can be wildly divergent. There are different roasting pits, the wide malla and the narrow horno, crushing by hand, shredder, or both, fermentation frequently in large 50 gallon plastic barrels, and distillation in a spectrum of hand-created stills.