Kilinga Bacanora Blanco

Kilinga Bacanora Blanco is the fully mature expression from Rodrigo Bojorquez Bours' family-owned, single-estate distillery in Alamos, Sonora, founded in 2018. It is made from capón Agave angustifolia pacifica, plants of ten to twelve years whose flower stalk is cut so the piña keeps concentrating sugar for another eight to nine months. The agave is roasted five to six days at low temperature in an underground clay-and-volcanic-stone oven fired with mesquite, crushed with a tahona, fermented with a local yeast in a temperature-controlled room, double distilled in steel-and-copper pot stills, then rested at least six months in steel vats before bottling unaged at 42% ABV (84 proof). The producer describes a smoky, sweet, earthy aroma with a dry, grassy palate of toasted caramel and minerals, likening it to the sweetness of an autumn campfire. Drinkhacker rated it A-, noting charred wood, leather and citrus peel with a bolder, spicier palate of black pepper and mushroom, calling it the pick for drinkers who want more gravity in the glass. No additives, every bottle numbered and signed.

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