Rancho Tepua Palmilla is produced with wild Sonoran Dasylirion wheeleri (known locally as palmilla) by maestro vinatero Roberto Contreras.
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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Rakhal
430 reviewsLot 3. This is beautiful. The Palmilla’s I’ve had from Sonora have all been great, and this is no exception. Soft and delicate. Earthy and fruity and herbal. This reminds me of lying on granite rocks by a cool stream in an oasis in the Sonoran desert eating a mango. There’s also something like smoked meat that I really dig. For me this Palmilla is more of a feeling than any particular flavor notes. I’m a fan.
James Christian
46 reviewsCurrently there are two lots of this floating around. I tried both the other day and its worth noting: Lot 1 is nothing like Lot 2.
Lot 1 is super fruity and bright and happy and light. Very little of that piney wheeleri coming through. It reminded me of the Derrumbes Durango a bit.
Lot 2 is more like the typical Sotol. Piney and smokey and that Sotol dirt thing going on.
Lot 2 is more smokey and subdued and a but unbalanced. In the tasting Lot 1 was the clear winner.
Currently there are two lots of this floating around. I tried both the other day and its worth noting: Lot 1 is nothing like Lot 2.
Lot 1 is super fruity and bright and happy and light. Very little of that piney wheeleri coming through. It reminded me of the Derrumbes Durango a bit.
Lot 2 is more like the typical Sotol. Piney and smokey and that Sotol dirt thing going on.
Lot 2 is more smokey and subdued and a but unbalanced. In the tasting Lot 1 was the clear winner.
Tyler
668 reviewsDelicious organic sotol notes. The bartender said that Dasylirion plant is a relative of the onion; that is now “implanted” in my mind. Charred yellow onion notes seem accurate here. More floral than Sotol dirt. Empty glass has nice cooked papaya aromas. Tasted at Hartwood in Tulum. Lot PAL20, Summer 2020, 108 liters, 47.9%. The two Sonoran Palmillas I’ve tried have been fantastic.