We truly enjoy being introduced to great spirits, especially when they bring a fresh perspective to traditional agave-based distilling. As this is being written, we’re sipping a glass of Kilinga Silvestre, a crystalline Bacanora, to get better acquainted with the Kilinga brand. For those not yet familiar, Bacanora is a distinctive Mexican agave-derived spirit from the state of Sonora. While it shares similarities with tequila and mezcal, it stands apart with its own taste, regional terroir, and production methods.
Kilinga is a family-owned Bacanora brand founded in 2018 by Rodrigo Bojorquez Bours. Its name has quickly become synonymous with artisanal craftsmanship, sustainability, and authenticity. This spirit is produced from the Angustifolia Haw agave, also known as the Pacifico agave, grown in the Sonoran soil. What makes Kilinga especially unique is not only its reliance on traditional production methods, such as cooking the agave with mesquite, open-air fermentation, and careful distillation, but also the personal touch of family oversight. Every batch is tasted and approved by Bours’ mother and sisters before it is bottled and released.
Kilinga makes a variety of Bacanora, each with its own unique flavor and style. The one currently in our glass, Silvestre (Crystalline), is a non-aged spirit that reveals the purity of the agave. Bright and expressive, it carries notes of wildflowers, herbs, citrus, and a subtle tartness reminiscent of green apple pie. The finish introduces a touch of violet that vanishes gently, leaving the palate refreshed. Beneath the floral elegance lies an earthy core, enhanced with smoky undertones, black pepper, and dried herbs. Silvestre is both refined and complex, making it an exceptional introduction to Bacanora.
For those who prefer bolder flavors, Kilinga’s Blanco offers a punchier profile. Known for its spice and warmth, it layers cinnamon red hots and green peppercorns over the foundation of steamed agave. The agaves, cultivated from seed and harvested with care, are cooked in an underground masonry oven for five days before distillation. Bottled at 42% ABV, Blanco provides excellent value and an assertive flavor that works equally well neat or in cocktails.
Stepping into the aged expressions, Kilinga’s Reposado (Gold Honey) spends six to ten months resting in White American Oak barrels. This process imparts a smooth complexity with flavors of wildflowers, vanilla, roasted coffee, and soft caramel. Its honey-gold color mirrors its character: warm, balanced, and versatile. With a clean, woodsy finish, it’s an agave spirit that appeals to both cocktail enthusiasts and those who enjoy sipping neat.
At the pinnacle of the lineup is the Añejo (Deep Amber), aged 34–36 months in French Oak barrels. Rich and velvety, it unfolds notes of dark chocolate, tobacco, vanilla, and toasted caramel. Its aroma offers an inviting mix of earth and sweetness, balanced by smoky depth. Añejo represents the culmination of Kilinga’s artistry, a deep, contemplative spirit worthy of slow savoring.
Kilinga Bacanora, in all its forms, captures both the heritage of Sonora and the innovation of modern craft spirits. Each expression reveals a different dimension of agave, making this brand a remarkable ambassador for Bacanora.
