Rancho Tepúa Bacanora Blanco

Rancho Tepúa Bacanora Blanco is produced by Maestro Bacanorero Roberto Contreras, a 5th generation producer whose family produced bacanora throughout the 77 year ban.

Rancho Tepúa Bacanora Blanco is produced using 100% agave Pacifica and cooked underground for 36 hours and then fermented with wild yeasts in stainless steel vats for 8-10 days. It is then distilled twice in an Arabic alembic still that has a stainless steel pot and a copper condenser. The ABV changes slightly from batch to batch.

Rancho Tepúa Bacanora Blanco is produced using 100% agave Pacifica and cooked underground for 36 hours and then fermented with wild yeasts in stainless steel vats for 8-10 days. It is then distilled twice in an Arabic alembic still that has a stainless steel pot and a copper condenser. The ABV changes slightly from batch to batch.

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ABV: 48%

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