Rancho Tepúa Bacanora Blanco is produced using maguey 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 alembic still that has a stainless steel po...(Read More)
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Rancho Tepúa Bacanora Blanco is produced using maguey 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 alembic still that has a stainless steel po...(Read More)