Rancho Tepúa Bacanora Blanco is an artisanal bacanora, the traditional agave spirit of the northern Mexican state of Sonora, made from 100% Agave Pacífica (Agave angustifolia, maguey Bacanora) at Rancho Tepúa in Aconchi, Sonora.
Bacanora has been produced in the Sonoran Sierra Madre for more than 300 years. It was banned for 77 years, from 1915 to 1992, yet refused to disappear, living on as a clandestine craft and becoming a symbol of Sonora's regional identity.
The agave is harvested by hand and axe, or jaibica, and roasted underground over mesquite for 48 hours. It is torn by hand and axe, then shredded in a cattle forage mill, fermented with wild yeast in stainless steel vats for 8 to 12 days using Rancho Tepúa's natural spring water, and distilled twice in a copper Arabic alembic before resting in 20-litre glass containers.
The distillers are father and son Roberto Contreras Mayoral and Roberto Contreras Navarro, the fourth and fifth generations of the Contreras family established at Rancho Tepúa as cattle ranchers and vinateros. The aroma offers a rich, wide cut of sweet agave, and the taste is a mosaic of sandalwood, cinnamon, lemongrass and a mineral tang, all supported by a centre beam of roasted agave.
Sip it neat from a copita.
Tasting Notes
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Aroma: A rich, wide cut of sweet agave.
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Taste: Sandalwood, cinnamon, lemongrass and a mineral tang.
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Core: A centre beam of roasted agave.
Specifications
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Producer: Rancho Tepúa (Roberto Contreras Mayoral and Roberto Contreras Navarro)
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Style: Bacanora Blanco, artisanal
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Agave: 100% Agave Pacífica (Agave angustifolia)
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Process: Mesquite pit-roasted 48 hours, wild yeast, double distilled in copper alembic
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Proof / ABV: 90 proof (45% ABV)
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Region: Aconchi, Sonora, Mexico
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Size: 750ml
How to Enjoy It
Sip it neat from a copita at room temperature. It pairs with carne asada, grilled vegetables or orange slices.
Frequently Asked Questions
What is bacanora?
The traditional agave spirit of Sonora, made from Agave Pacífica.
How is the agave cooked?
Roasted underground over mesquite for 48 hours.
Who makes it?
The Contreras family, fourth and fifth generation, at Rancho Tepúa.
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