Take our hands as we transport you to a magical countryside in Sonora, Mexico.

Breathe in the smells of charcoal-grilled asada and crispy, fried machaca.

Scan your eyes across the horse-flecked horizon of the rancho before you.

Sip the exquisite flavors of a true Sonoran bacanora.

Sadly, we have no grilled beef or bucking horses for you at the time of this writing.

But boy, do we have some good bacanora.

Allow us to introduce Kilinga, a boutique bottling of Sonora’s legendary agave spirit, now available to enjoy in the U.S.

Bacanora is an emblematic Sonoran mezcal, distilled from the nectar of locally grown Agave Angustifolia Haw. And that is all the Latin you need to enjoy the first bacanora to be officially designated such by Mexico’s Consejo Sonorense Regulador del Bacanora and made available in the U.S.

This small-batch brand is distilled by maestro bacanorero, Rodrigo Bojorquez Bours, using agave raised on his family’s farm in in Alamos, Sonora. He even named it for his mother, Kilinga. Which… aw.

Kilinga has not one, but two expressions. Because two bacanoras are better than one. Like we always say. Like, always. 

There’s Kilinga’s prized Bacanora Silvestre, made from 7-8 year-old plants and bearing a light floral flavor, with notes of citrus and a gentle finish of spring violets. Then there’s the company’s Bacanora Blanco, a slightly stronger 84-proof spirit using 10-12 year old agaves, for more caramelized tones of toasted agave and soil. In a good way.  

So next time your buddy brags about how they’re “totally into mezcal,” while pronouncing the word totally wrong, you’ll pull them aside and brandish a bottle of your new favorite Sonoran Bacanora. Introducing them to a world of agave much broader than any they could conceive of through their “smoky margarita.”

Then again, maybe you won’t.