I'd been looking for Bacanora for a while before I finally found it here. Much different than the Anejos I usually drink - a smooth, smokey, earthly flavor and surprisingly smooth given its 96 proof kick. I also used in a scratch on-the-rocks Baca-Rita (3 oz Bacanora, 2 oz Agave Nectar, 1 oz Lime Juice, 1 oz Grand Marnier, rim salt & lime garnish) which was delicious! This variety of mescal will become a permanent part of my liquor selection for sure. Thank you oldtowntequila.com for bringing it to me.

Rancho Tepua Bacanora is an agave spirit I'm glad I tried. Bacanora is tequila's lesser-known brother. Tequila, made from Agave Azul, gets its name from a city in the Mexican state of Jalisco. Bacanora is made from Agave Pacifica and gets its name from a town in Sonora. Harvesting, fermenting and distilling methods are roughly the same. But that is where the similarities end. Why have we heard of Tequila for eons but not bacanora? Because the spirit was illegal to produce, buy or sell on either side of the border from 1915 to 1992, The Prohibition laws died slowly in Sonora. With a history like that,.... I just had to buy a bottle. And I'm very glad I bought Rancho Tepua Bacanora. Everything about this spirit is high quality. The label on the front gives you as much interesting information about what's in the bottle as the label on the back gives you about the honorable Contreras familty who proudly produce this libation. Aroma? Well, if you want your whole house to smell like fine, authentic Mexican agave spirits all you need to do is pour a shot of Rancho Tepua and set it on the table. It is intoxicating! Taste? A hint of pepper (tequila) accompanied by a whiff of smoke (mezcal) and grassy, herbal notes (sotol) but the whole taste is commandeered by this unique citrus-mineral-mint combo of flavors unlike anything else on the market. Aftertaste? You'll savor the flavor of Rancho Tepua long after you've finished your last sip. LONG.... after. I'm talking: NEXT DAY long. AND THE DAY AFTER THAT! Maybe it's just me, but my corn flakes tasted like Rancho Tepua for my next three breakfasts. And the kicker. (And I do mean KICKER.) Rancho Tepua rests at just north of 96 proof. But you would never know it from how light it is on your palate or how smooth it glides all the way down. Amazing! I gave Racho Tepua five stars. But it deserves many more. Picture a summer night sky in Sonora with the waves from the Sea of Cortez lapping on the shore. A su muy buena salud!