Rancho Tepúa Bacanora Blanco is made from Pacifica maguey, which is cooked underground for 36 hours, then fermented with wild yeasts in stainless steel vats for 8-10 days. The resulting mixture is then distilled twice in an alembic still with a stainless steel pot and a copper condenser. The alcohol by volume (ABV) may vary slightly between batches.