Kilinga Bacanora
Rancho Tepúa Bacanora Blanco
Rancho Tepúa Bacanora Blanco is a clear spirit aged in glass from Sonora. Roberto Contreras produces this Angustifolia-based Bacanora in Aconchi using hand milling and steel distillation. The agave hearts rest for several months before bottling. Fresh grass, spearmint, and eucalyptus define the aromatic profile clearly. Sweet honeyed agave and mineral notes appear on the palate with distinct character. Heat balances with herbal freshness in a clean finish that lingers pleasantly. This approach highlights the unique terroir of the region effectively and directly. The result is a bright, unsmoky spirit that stands apart from other agave spirits available today.
Certified Testing
Flavor Profile
Visual Phase
Color: Crystalline, very bright, with slight cold flashes could be perceived such as silver, very faint bluish or cold light gray under certain lighting conditions. Clarity: Clean and transparent, without impurities or turbidity.
Olfactory Phase
Aromatic profile with a combination of citrus, fruity, herbal and sweet notes. Aromas of pineapple, tangerine and grapefruit stand out, accompanied by apple yellow, mint and cinnamon, along with a sweet caramel note. The intensity aromatic is average, as is the alcoholic sensation.
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Taste Phase
Citrus and spicy taste profile, with defined flavors of mandarin, grapefruit and cinnamon, which provide a fresh and vibrant acidity. Sweet notes of pineapple are perceived and a sweetness reminiscent of caramel. Acidic flavors predominate, accompanied by a subtle sweetness. The alcoholic sensation is medium-low. The aftertaste shows an average persistence, dominated by citrus notes and fruity. Notes of pineapple, orange and lime are perceived. The alcoholic sensation and astringency is low, allowing the final notes to be expressed clearly and softness.
Read more🍍Pineapple
🍊Tangerine
🍎Apple
🫚Ginger
🪵Cinnamon
🥭Mango
🍊Grapefruit
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Rancho Tepúa
About the Brand
Rancho Tepua is produced by Maestro Vinatero Roberto Contreras at his vinata in Rancho Tepúa, Aconchi, in the state of Sonora. Roberto is a 5th generation Bacanorero and learned to produce Bacanora from his father, Don Lalo. His family produced Bacanora throughout the 77 year ban (1915-1992), by establishing a series of small hidden distilleries on the ranch. The word Tepúa refers to an ax in the language of the Opatas, an indigenous tribe that inhabited the Sonoran Sierra Madre Mountains long before the Spanish arrived. This small ax was the primary tool for harvesting the agave used in Bacanora production.
