Kilinga Bacanora Añejo

Kilinga Bacanora Añejo is the rare, small-batch top of the range from Rodrigo Bojorquez Bours' family-owned, single-estate distillery in Alamos, Sonora. It begins as the brand's Blanco: capón Agave angustifolia pacifica of ten to twelve years, roasted for days over mesquite in an underground clay-and-volcanic-stone oven, crushed with a tahona, fermented with a local yeast in a temperature-controlled room and double distilled in steel-and-copper pot stills. It is then matured in refurbished French oak casks that previously held red wine from Baja California; the brand's launch materials cited 34 to 36 months, while the producer's current site says each batch is aged over five years until the maestro judges it ready. It is bottled at 44% ABV (88 proof) with a deep amber color. The producer describes a sweet, earthy nose of dark chocolate, tobacco, vanilla and charred sugar, with toasted caramel, vanilla and agave on the palate and a smooth, clean, woodsy finish. Its first US allocation went mostly to California and New York. No additives, every bottle numbered and signed.

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