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Rancho Tepua Palmilla

Rancho Tepua Palmilla is produced with wild Sonoran Dasylirion wheeleri (known locally as palmilla) by maestro vinatero Roberto Contreras.

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Category:Sotol
Cost:$$$
Brand:Rancho Tepúa
Bacanorero:Roberto Contreras
Dasylirion:Wheeleri
Distillation:Copper, Steel
Style:Joven
State:Sonora
Town:Aconchi
ABV: 47.9%
Batch size: Lot 1PAL-20: 108 liters
Website: https://www.facebook.com/BacanoraRanchoTepua/, opens in new window
About this sotol

Rancho Tepua Palmilla is produced with wild Sonoran Dasylirion wheeleri (known locally as palmilla) by maestro vinatero Roberto Contreras. The palmilla are roasted for 48 hours in an underground pit oven, fermented with spring water for 8-12 days, and distilled in both copper and stainless steel.

Rancho Tepúa

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.

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