The Story of Santo Cuviso
Travel Distilled talks to Javier Oroz of the Santo Cuviso Distillery in Mexico, makers of bacanora and other Mexican spirits.
Santo Cuviso is one of the leading producers of bacanora in Mexico. If you’re not sure what bacanora is then read this. In brief, it’s a Mexican agave spirit – like tequila and mezcal – but with its own distinct history and flavour, and made in the state of Sonora in North-West Mexico.
I spoke with Santo Cuviso’s Javier Oroz to find out more about this unique spirit, and to discover the story behind Santo Cuviso.
What is your role at Santo Cuviso?
Our overall company is called Casa Santeros. I am a co-founder and currently lead the company. All of our brands have the word “Santo”: Santo Cuviso, Santo Pecado, Santo Prohibido and Santo Secreto.
Where does the name Santo Cuviso come from?
In 1756, a German Jesuit named Ignaz Pfefferkorn arrived in Sonora, assigned to evangelize the Ópata tribe (now extinct). At that time, Sonora was an extremely harsh and rugged place, and Pfefferkorn suffered several health issues.
The tribe’s healer consistently treated him with the same remedy: a fermented maguey preparation known in their language as “Cuviso.” When the Jesuits were later expelled from Mexico, Pfefferkorn wrote in his memoirs that the Ópatas had a remedy for everything — a holy remedy, a “Santo Cuviso.”. This is why our bottles state “Since 1756,” the year in which Pfefferkorn documented his experiences.
Who founded Santo Cuiso and when?
About seven years ago, I opened an Instagram account called “Bastardos del Bacanora.” It was created purely out of passion, as a free platform to promote and educate people about bacanora. The account grew quickly, and brands of bacanora and other spirits began asking me to feature their bottles — something I did without charge, simply for the love of it.
One day I came across a brand that truly captivated me: Santo Cuviso, created by a distinguished German-American former marketing executive who was already retired and living in San Miguel de Allende, Guanajuato. I tried to find the brand in Mexico, but learned that it was only available in the U.S. as it was produced exclusively for export.
On a business trip to Los Angeles, a colleague and friend gifted me a bottle of what he described as an “extraordinary bacanora.” It turned out to be Santo Cuviso. I photographed it, posted it on Instagram, and soon received a message saying: “Great picture, who are you?” That was the beginning of our relationship. We connected, spoke at length, met in person, and ultimately founded Casa Santeros together.
What motivated us most was the fact that for four generations my family has owned a 7,000-hectare cattle ranch in the municipality of Quiriego, in southern Sonora. During the years of bacanora prohibition, there was an illegal vinata (distillery) on this land. The ranch also has a significant population of wild Agave angustifolia var. pacifica and lies squarely within the official denomination of origin for bacanora.
We formally created the company, raised capital, and invited close friends and family to join the project — including my sister, Ana Sofía, who is our COO. Later, our German partner returned to Germany and exited the company, but his place has been taken by outstanding partners from both the U.S. and Mexico. Today, Casa Santeros is truly a family and a team.
You’ve said that you were a Scotch whisky enthusiast before discovering agave spirits. How did that come about?
Thanks to my “other” professional role — I am General Counsel (Javier Oroz Coppel | LinkedIn) of a French-origin insurance group with a strong global presence — I have had the opportunity over many years to travel extensively throughout Europe, including Scotland. During that time, I developed a deep appreciation for single malt Scotch whisky.
That experience not only shaped my palate toward spirits with strong and complex flavor profiles but also gave me a solid understanding of distillation processes, labeling, commercialization, denominations of origin, terroir, and the role of master distillers.
At the same time, my work has allowed me to travel across Mexico, experiencing its regional cultures and gastronomy, including its traditional spirits — particularly those made from agave.
What struck me most was realizing that for hundreds of years, even in times when regions were largely isolated from one another, agave was a common denominator throughout the country. Agave was distilled everywhere, producing what was historically known as vino mezcal. Sonora was no exception.
What would you say to Scotch enthusiasts who haven’t yet tried bacanora?
Bacanora offers the same elements that Scotch lovers often seek: a strong sense of place, a deep connection to history, artisanal production, and bold, expressive flavors. It is a different raw material, of course, but the respect for terroir and tradition is very much the same.
By the way, I am a member of the Whisky Club of Mexico and Latin America, and members often taste agave spirits — including my own bacanora. Another interesting detail is that one of my favorite whisky shops in Paris, Maison du Whisky, has a dedicated section for tequilas and mezcals, which suggests to me that these spirits pair very naturally with the whisky world.
Is there a style of bacanora that is a good introduction?
I would recommend starting with bacanora blanco — that is, a bacanora that has not been aged in barrels or altered with flavoring. This allows you to experience the pure character of the agave, without interference from cask or other elements as fruits.
How does bacanora differ from tequila and other mezcals?
Agave has been distilled throughout Mexico for centuries. During the Spanish colonial period, any agave distillate was referred to as vino mezcal. In that sense, all agave spirits are mezcals.
Today, different regions produce different spirits under specific denominations of origin: tequila (as well as raicilla and tuxca) in Jalisco; sotol in Chihuahua, Durango, and Coahuila; comiteco in Chiapas; and mezcal in Oaxaca and eight additional states.
In Sonora, bacanora may be legally produced in 35 of the state’s 72 municipalities. Technically, bacanora is a mezcal — though not legally classified as such — because modern legal frameworks created distinct denominations of origin that separate tequila, mezcal, sotol, bacanora, and others.
Another key difference is that bacanora is made exclusively from Agave angustifolia, specifically the pacifica or yaquiana variety, which is endemic to northwestern Mexico. Tequila uses blue weber agave, while mezcal can be produced from many different agave species within its designated geographic area.
Can bacanora be used in traditional tequila cocktails like a margarita or a paloma?
Absolutely. Bacanora works beautifully in classic cocktails like margaritas and palomas, but it is so versatile that it can also shine in an Old Fashioned or even a Manhattan.
Personally, I prefer something simpler: a ranch water made with bacanora, fresh orange juice, lime, Tajín chili powder, salt — all served ice-cold in a glass bottle of mineral water like Topo Chico.
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