Aromatic smoky, sweet & earthy notes.
Dry & grassy flavor, with a subtle hint of smoke. Bold taste of toasted caramel and minerals. A finish which lingers 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.
Sip neat or replace into cocktails where other agave spirits are used. Just remember it’s not a smoky Mezcal!
Unaged. But agave is allowed to continue to mature for 8-9 months after being cut (Capón) for a higher concentration of sugars.
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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