Wild flowers, vanilla, roasted coffee and hints of caramel.
Hints of vanilla and agave followed by smooth, clean, woodsy finish that lingers.
Sweet and savoury desserts, dark chocolate, cheese with dried fruit and nuts.
Ideal accompaniment to the conclusion of a meal. Serves as both a superb cocktail ingredient and a delicious digestif.
Aged for 2 .5 to 3 years in Caribbean Rum Barrels, Ex-Bourbon Casks and refurbished Red Wine American Oak Casks. Kilinga is aged in each barrel and when ready, meticulously blended together by Rodrigo to create Kilinga Reposado.
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.
Aged for 2 .5 to 3 years in Caribbean Rum Barrels, Ex-Bourbon Casks and refurbished Red Wine American Oak Casks. Kilinga is aged in each barrel and when ready, meticulously blended together by Rodrigo to create Kilinga Reposado.
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