Bacanora Rancho Tepúa Blanco (70cl 44.5%) - crb

Bacanora Rancho Tepúa is made using only Pacifica agave, cooked for 36 hours in underground ovens and then fermented with wild yeasts in stainless steel vats for up to ten days. It is then distilled twice in a copper and steel Arabian still. The alcohol content varies from production to production. 

Rancho Tepúa Bacanora comes from the experience of Master Bacanorero Roberto Contreras, in his workshop at Rancho Tepúa, in Aconchi, Sonora state. Roberto is the fifth generation of bacanoreros; he learned to produce Bacanora from his father, Don Lalo. His family has been producing Bacanora since production was made illegal (between 1915 and 1992) in a series of small distilleries hidden on the ranch. The word Tepúa, in Opatas, an indigenous language of Sonora's Sierra Madre, means axe. And it was the axe that was the first tool used to harvest the agave used in the production of Bacanora

ABV %44.50

VOL. ML700

EVO