Sweet earthy nose with delightful hints of dark chocolate, tobacco, vanilla & charred sugar.
Hints of toasted caramel, vanilla & agave followed by smooth, clean, woodsy finish that lingers.
Excellent when paired with a high-quality dark chocolate to nibble on.
Savour this exquisite variety with your loved ones. Or take a moment to relish it in peaceful solitude.
This exceptional luxuriant and rare liquid is aged for over 5 years in refurbished Red Wine French Oak Casks from Baja California. Each small batch of Kilinga Bacanora Añejo is unique and aged until Rodrigo believes it’s ready, however long that might take.
Made from Agave Angustifolia Pacifica, 10-12 Years. Rich sweetness imparted by the higher concentration of sugars in the agave Capón, that is allowed to continue to mature for 8-9 months after the quiote has been cut.
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 Blanco 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.
This exceptional luxuriant and rare liquid is aged for over 5 years in refurbished Red Wine French Oak Casks from Baja California. Each small batch of Kilinga Bacanora Añejo is unique and aged until Rodrigo believes it’s ready, however long that might take.
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