Rancho Tepua Bacanora
Rancho Tepua Bacanora Mezcal is mixed and blended by Master Blender Roberto Contreras. His family produced Bacanora throughout the prohibition. The agave that is used is Pacifica, the distillation process occurred in steel stills. The aging process occurs in a glass. The area which it is produced is in Sonora. This cooking process happens underground for 36 hours. The fermentation process is done with wild yeast in stainless steel stills for 8-10 days. It is distilled twice in an Arabic alembic still with a stainless steel pot and a copper condenser.
Rancho Tepua Bacanora Mezcal is mixed and blended by Master Blender Roberto Contreras. His family produced Bacanora throughout the prohibition. The agave that is used is Pacifica, the distillation process occurred in steel stills. The aging process occurs in a glass. The area which it is produced is in Sonora. This cooking process happens underground for 36 hours. The fermentation process is done with wild yeast in stainless steel stills for 8-10 days. It is distilled twice in an Arabic alembic still with a stainless steel pot and a copper condenser.