Maestro Rodrigo Bojorquez Bours shows us the Alembiques, which are small pot stills where Kilinga gets its 2nd distillation process.

Kilinga is distilled twice to provide the smoothest, most refined drinking experience.

Using clean stills for the second distillation ensures unpleasant waxes and oils are not carried over through the distillation and into the final product.

Agave plants sprout ‘hijuelos’ throughout their growing life, which are exact clones of the main plant.

Some people replant these hijuelos and allow them to grow to full size and use them to distill. However, we grow all our agave from seed to allow for a strong genetic diversification of our crop.

So instead, we cut the hijuelos away from the mother agaves so they don’t suck the nutrients from them, allowing our agaves to grow strong and healthy.

Maestro Rodrigo Bojorquez Bours takes us inside the Kilinga Bacanora distillery, where every bottle is hand-filled and hand-labeled with care.

He also shares the very first still gifted to him by his parents – the very still in which he first learnt the art of distilling Bacanora.

Maestro Rodrigo Bojorquez Bours shows us flowering agave plants.

A quiote is what an agave shoots as it is reaching the end of its life and it looks to reproduce.

Maestro Rodrigo Bojorquez Bours takes us on another journey.

Care for the land, and all that call it home is a guiding principle behind every decision here at the Kilinga distillery and ranch.

Maestro Rodrigo Bojorquez Bours takes us around the field, where the agaves used to make Kilinga Bacanora grow.