Santo Cuviso Bacanora Blanco Size:Each Bloodroot stradles the line between

Bloodroot stradles the line between old school and new school Napa

Developed by Pierre Ferrand proprietor Alexandre Gabriel and cocktail historian David Wondrich

dried apricots and almonds

Fine aromatic flavor to the end

It represents an innovative concept initiated by Niepoort

Santo Cuviso Bacanora Blanco Size:Each Bloodroot stradles the line betweenSanto Cuviso Blanco is a bacanora made with wild agave Angustifolia. The pias are roasted over mesquite and oak in an underground volcanic stone oven for several days. Then they are milled by hand and with a shredder. The juices are then poured into vats to ferment for 6 12 days with well water. The agave juice is double distilled in handcrafted copper alambiques.