Subtle floral & herbal notes
Wildflowers, citrus, and the tartness of a green apple pie, with a gentle violet finish that does not linger on the palate.
Hearty cuisine, particularly meat & bean dishes. Cuts of pork or ribeye, as its bold yet balanced flavor can stand up to more robust flavors.
Kilinga Silvestre is the most versatile Bacanora. Sip it neat or use like a ‘white spirit’ in cocktails. Think gin, dry grassy rum & even vodka.
Unaged
We grow the finest Angustifolia Pacifica agave to full maturity in Álamos, on land Kilinga’s family has called home for generations. We practice safe, sustainable & environmentally friendly farming.
We heat our volcanic stone ovens by burning the mesquite wood from our fields. Once the ovens reach peak temperature, we put the agave in, seal our ovens & cook the agave for four days.
After the agave is perfectly roasted we quarter, grind it & then crush it in our traditional tahona, stone mill.
We ferment the agave pulp in a controlled environment with the highest quality water & cultured yeast.
We double distill in pot stills for purity & incredible smoothness.
As determined by the Maestro, Rodrigo Bojórquez Bours, the Kilinga Silvestre is then given time to rest in stainless steel vats for approximately 6 months. Allowing it to harmonise & become more integrated as the molecules interact with each other. Delivering an unparalleled drinking experience.
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