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Kilinga Bacanora Reposado
Kilinga Bacanora Reposado starts from the brand's Blanco, made at Rodrigo Bojorquez Bours' family-owned, single-estate distillery in Alamos, Sonora, from mature Agave angustifolia pacifica roasted for days over mesquite in an underground volcanic-stone oven, tahona-crushed, fermented with a local yeast and double distilled in steel-and-copper pot stills. The producer states the reposado is aged roughly two and a half to three years across ex-Caribbean rum barrels, ex-bourbon casks and refurbished red-wine American oak casks that are blended together after aging, then bottled at 40% ABV (80 proof) with a golden honey color. The producer describes desert wildflowers, vanilla, roasted coffee, caramel and a touch of agave leading to a smooth, clean, woodsy finish. Drinkhacker found it strongly floral with lilac and jasmine over cedar and a woody, whiskey-like finish, calling it truly unique. Launched in the United States alongside the Añejo, it was presented as the floral Kilinga house style folded into oak. Each bottle is numbered and signed by the maestro bacanorero, and the brand lists no additives.
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