Rancho Tepua Lechuguilla is made from Agave shrevei in Sonora, Mexico. Maestro vinatero Roberto Contreras harvests the agaves by hand with an ax. He then roasts the agaves for 48 hours in an underground pit oven, ferments them with spring water for 8-12 days, and distills in both copper and stainless steel.

The Texas Mezcal and Tequila Society imported a special batch of this. That batch 1LEC20 was produced in the summer of 2020 and was just 130 liters.

Spirit Type: Tequila