Ficha Técnica
Bacanora Blanco
Maestro Vinatero: Jose Luis Portillo
Plant Utilized: 100% wild Agave Pacifica (Angustifolia Haw)
Oven: Underground cylindrical oven lined with volcanic rock
Mash: Mechanical shredder/Jaibica
Fermentation: Natural wild yeast in stainless steel vats
Water Utilized: Well Water
Distillation: distilled twice in stainless steel stills with copper serpentine
Liters Produced: 150 Liters
Bacanora Reposado
Maestro Vinatero: Jose Luis Portillo
Plant Utilized: 100% wild Agave Pacifica (Angustifolia Haw)
Oven: Underground cylindrical oven lined with volcanic rock
Mash: Mechanical shredder/Jaibica
Fermentation: Natural wild yeast in stainless steel vats
Water Utilized: Well Water
Distillation: distilled twice in stainless steel stills with copper serpentine
Liters Produced: 150 Liters
Aged: 11
Bacanora Añejo
Maestro Vinatero: Jose Luis Portillo
Plant Utilized: 100% wild Agave Pacifica (Angustifolia Haw)
Oven: Underground cylindrical oven lined with volcanic rock
Mash: Mechanical shredder/Jaibica
Fermentation: Natural wild yeast in stainless steel vats
Water Utilized: Well Water
Distillation: distilled twice in stainless steel stills with copper serpentine
Liters Produced: 150 Liters
Aged: 22 mo
Palmilla Blanco
Maestro Vinatero: Jose Luis Portillo
Plant Utilized: 100% wild Sotol (Dasylirion Wheeleri)
Oven: Underground cylindrical oven lined with volcanic rock
Mash: Mechanical shredder/Jaibica
Fermentation: Natural wild yeast in stainless steel vats
Water Utilized: Well Water
Distillation: distilled twice in stainless steel stills with copper serpentine
Liters Produced: 150 Liters
Palmilla/Lechuguilla Ensamble
Maestro Vinatero: Jose Luis Portillo
Plant Utilized: 100% wild Sotol and Agave Lechuguilla (Dasylirion Wheeleri & A. Shrevei)
Oven: Underground cylindrical oven lined with volcanic rock
Mash: Mechanical shredder/Jaibica
Fermentation: Natural wild yeast in stainless steel vats
Water Utilized: Well Water
Distillation: distilled twice in stainless steel stills with copper serpe