Rancho Tepúa is the name of the ranch that the Contreras family have
lived and worked on for five generations. They have 5150 acres of pristine mountainous ranch land where they raise cattle and make bacanora, along with other traditional spirits of Sonora.
RESERVA DEL VINATERO - PALMILLA
This is a series of expressions exploring beyond the denomination of origin of bacanora. Palmilla is the Sonoran term for the sotol plant and the spirits from it.
Wild Palmilla, Dasylirion Wheeleri foraged within Rancho Tepua
Aconchi, El Río Sonora, Sierra Madre Occidental, Sonora, Mexico
OVEN / FUEL
Cylindrical pit with mesquite
Wild fermented in stainless steel for 8-12 days (with bagasso)
2x in alembic of copper (with bagasso)
Aroma – fruit cake, cucumber jelly, tahini
Taste – sweet pear, spicy escabeche, desert dust, thyme
Texture – medium full, drying and dusty, long and lingering
Varies by batch