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Kilinga Bacanora is a family owned Bacanora distiller established in 2018 by Rodrigo Bojorquez Bours in Alamos, Sonora, Mexico.
Rodrigo had tried many Bacanoras before, but they always tasted inauthentic, leaving him unimpressed and uninspired. However, he fell in love with this regionally-celebrated spirit after tasting a Bacanora made by a Sonoran friend– it was unlike anything else he had tasted before. At this moment, he understood the potential for this spirit to be something amazing.
These experiences inspired Rodrigo. He set out to craft a Bacanora of his own, one reflective of the unique Sonora terroir and artisan methods.
He went to work in the agave fields beneath the sprawling desert sky and scorching sun. He immersed himself in the process of distilling, learning everything he could about the equipment, the ingredients, the process, and the craft. He explored the small villages where the spirit was nurtured, in search of the hidden traditions of bacanora.
It set Rodrigo on a journey of discovery. He found that Bacanora has a wild and storied past. Born in northeast Sonora, where the mountains meet the sea, it has been outlawed for most of its existence. But this spirit could not be held down. In fact, the inability to mass-produce the spirit only kindled it’s unique, individualistic character.
Out of these efforts, Kilinga Bacanora was born, a Bacanora as refined and elegant as a fine cognac, reflecting the authentic tradition of Sonora.
Kilinga Bacanora’s distillation process is diligently managed from fields to glass.
It begins in the agave nursery with seeds hand-selected for quality and vigor. Here the plants are nurtured for 3 years before being moved to the fields. The hand-selected and locally grown plants impart quality and terroir outsourced agave can’t match. We harvest our agave at different stages of maturation which makes each of our bottles one-of-a-kind.
The water that begins our distillation process is as uniquely Sonoran as our agave. It is sourced from filtered rainwater pumped from hand dug wells, imparting a mineral content and flavor found nowhere else on earth.
When it comes time to cook the agave, we fire heat our volcanic stone ovens, stoking the flames with native Sonoran mesquite from our fields. When the ovens reach peak temperature, we remove the flames and seal it in our ovens. The agave is then slow roasted to perfection over the course of four days. Once the agave is ready, it’s quartered and ground in our stone mill. We ferment the agave pulp with cultured yeast, transforming the mixture into Bacanora.
Finally, it is double distilled for crystalline purity and allowed to rest until we are sure that it is perfect. Kilinga Bacanora speaks to the grandeur of the Sonoran Desert. Our goal was to create a smooth, bright Bacanora that evokes the beauty of the region.
The spirit of our founder’s mother— the vibrant matriarch and heart of the family— flows through our brand and is the foundation of everything we do. The first girl in a family of three boys, she always had a playful and mysterious streak. Just like Kilinga Bacanora, she brings joy and excitement to any occasion.
We’ve packaged Kilinga Bacanora in a bottle that captures the allure of the Sonoran Desert, almost as well as the liquid inside.
Captivating blues, shades of green, pops of violet, red, pink, orange, and yellow. This is the color palette of the land where Bacanora was slowly perfected over centuries.
Our label captures the untamed beauty, wildness, and indomitable spirit of the desert. It also celebrates the feminine in honor of La Señora Kilinga and the women in the family, who are so strong and inspiring.
Our first official bottling occurred in the fall of 2019. In that same year, Kilinga Bacanora was awarded at the San Francisco Spirits Competition.
Kilinga Bacanora is the first of its kind to be the first officially designated by the Consejo Sonorense Regulador del Bacanora available in the United States.
And we are the second brand in Mexico to have the authentic Bacanora designation.
Kilinga Bacanora is has the qualities and complexities of a fine gin, with notes of Hibiscus flower, caramel, and lemon. This masterfully crafted spirit is smooth and sippable, so the simplest way to serve it is chilled, in a flute or wine glass, preferably with an orange garnish.
If you’re looking for something bubbly and refreshing, we suggest mixing Kilinga Bacanora with berry flavored sparkling water and garnishing with a slice of Cucumber. Or maybe you’re in an adventurous mood? Try mixing Kilinga Bacanora into a tarmind margarita.
The quest to craft the world’s most perfect Bacanora has led us here. We hope you’ll love Kilinga Bacanora. We couldn’t be more excited to share it with you.
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