Kilinga is Bacanora, the spirit of Sonora, Mexico. Made with the finest Agave Angustifolia Pacifica from where the mountains meet the sea. Kilinga Bacanora is family owned & produced, even the name ‘Kilinga’ honors the mother and head of the family. They oversee every step, from seed to bottle, on land that has been in the family for generations.
Production is guided and managed by the Maestro Rodrigo Bojorquez Bours. He spent years traveling Mexico, studying and learning from the best agave spirit producers, to allow him to craft the best possible range of Bacanora.
Kilinga is a modern, innovative & environmentally conscious Bacanora. The family have spent generations working this land. Born from this, is an understanding that you must look after the land if you want it to provide for you and the generations to come. This is not greenwashing or following trends; this is a way of life.
[ ba-ka-noh-rah]
Kilinga Bacanora is the spirit of Sonora, a state in the North of Mexico which is rich in culture and where I call my home.
Kilinga is a project of passion for both myself and my family. It’s made with the finest Agave Angustifolia Pacifica which we grow here in Alamos on our ranch, in a magical place between the mountains and the sea.
I oversee every step of the process, from seed to bottle, on land that has been in my family for generations. I created Kilinga to celebrate Bacanora, the spirit of my ancestors and of this land, even the name ‘Kilinga’ honors my mother.
I spent years travelling Mexico, studying and learning from the best agave spirit producers, to give me the skills and insight to create a Bacanora I could be proud of. One that would celebrate all of the people of Sonora and show the world how elegant Bacanora can be.
Making Bacanora is to tell the story of the agave that grow here on our land. As a first generation distiller I am not constrained by methods that have been passed down to me from generations prior. This has allowed me to blend tradition with modern tools and techniques to produce a spirt both with soul and that is of the highest quality.
We produce Kilinga with the uttermost care for our surroundings, constantly giving back to the land that we rely on. We understand that you must look after the land if you want it to provide for you, and the generations to come. For us, this is not a trend, this is a way of life we are born into.
I hope you enjoy our Kilinga Bacanora, which I believe is best done with friends and family.
Rodrigo Bojorquez Bours
Founder and Maestro (Master Distiller) Kilinga Bacanora
Kilinga is named after the Maestro’s mother. An homage to the matriarch of the family-owned business. Creating one of only a few agave spirit brands named after a woman.
As a very little girl she heard people call her “Que Linda” and mistook it for her name. So, when asked what her name was, she replied “Kilinga” and it stuck to this day.
Maestro Bacanorero Rodrigo Bojorquez Bours is on a mission to express Bacanora as an art form, showcasing just how good it can be.
In 2009 he began growing and caring for agave on family land, giving him an intimate understanding of their character and complexity.
As a first generation distiller, Rodrigo travelled across Mexico taking inspiration and knoweldge from different agave spirit producers, even qualifiying as a Maestro Mezcalier along the way.
His deep knowldge and passion has allowed him to to create a unique product that is both award winning and of the highest quality. He is continuously learning and implementing innovations to deliver the best drinking experience.
The unique terroir of the Sonoran landscape, is key to giving Bacanora its characterists.
For Kilinga, it’s specifically the family land where the agave are grown that is vital. Situated where the mountains meet the sea, it delivers agave with elegant and complex flavours.
All Bacanora must be made with Agave Angostifolia Pacifica (Yaquiana) endemic to the region, a cousin of the Espadin Agave, that have evolved to withstand the extreme weather conditions of the Sonoran desert.
Carefully selected agave is harvested after 7-9 years of growing using a coa or machete. These agave will be used to produce Kilinga Silvestre
After 9-12 years of growing, when the agave is ready to reproduce, it will shoot a quiote. Quickly cutting it will retain the energy in the heart of the agave. 9+ months later it’s harvested to produce Kilinga Blanco
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