Cola Blanca takes its name from the Sonoran whitetail deer — a graceful symbol of the desert and a nod to its birthplace, Mazatán, Sonora, meaning “place of the deer.”

The brand was born during the pandemic, when days on a family ranch in the Sonoran desert turned from stillness into inspiration. Surrounded by agaves, I learned that the wild plants around us were used to make Bacanora. A taste of a cowboy’s homemade batch — smoky, sweet, alive — sparked something deeper.

From those roots grew Cola Blanca: a spirit born from isolation and rediscovery, honoring the land, its people, and its timeless craft. Authentic, untamed, and unmistakably Sonoran.

Cola Blanca

Cola Blanca

Handcrafted in Mazatán, Sonora — the “place of the deer” — Cola Blanca honors centuries of tradition. Wild agaves are slow-roasted over mesquite, fermented with native yeasts, and double-distilled in small steel stills with copper coil. The result is a clean, mineral spirit with subtle smoke and an earthy sweetness that captures the rugged heart of the Sonoran Desert.

Distilled at a lower temperature and for longer, Cola Blanca Wild reveals a softer, richer side of Bacanora. The extended process deepens the natural caramel notes from the agave and amplifies the region’s mineral terroir — delivering a smooth, velvety texture and refined finish that embodies the untamed beauty of Sonora.