Rodrigo Bojorquez, a third-generation farmer and rancher, took an unusual route into the world of agave spirits. “I come from a family rooted in farming and ranching,” he says. “My journey into agave spirits began as a way to diversify crops and build a steady revenue stream.” What started as an experiment quickly transformed into a passion for crafting Kilinga Bacanora, a unique agave-based spirit with a rich flavor profile.
Rodrigo’s journey wasn’t without its challenges. Learning the art of distillation from scratch and gaining a deep understanding of agave farming came with numerous hurdles. “Caring for the agave was new for me,” he explains. “I had to understand the various diseases affecting agave plants in Sonora and learn the distilling process.”
Determined to learn, Rodrigo did research, asking questions, reading everything he could find, and finally enrolling in a master mezcalier program. This took him from Mexico City to Oaxaca, where he watched master mezcaleros at work and picked up key insights. With time, he mastered these skills, eventually creating an exceptional product. “I learned to turn perishable goods into non-perishable treasures, which is what Kilinga Bacanora has become for us.”
Building a Sustainable Brand in Agave Spirits
Rodrigo has big ambitions for Kilinga. He envisions national growth without compromising quality or sustainability. “Our core values are to care for the land, nourish the ecosystems, and and continue to produce the best bacanora spirit so we can attract more fans to the category,” he says.
Rodrigo and his team focus on respecting the natural resources that give life to Kilinga Bacanora. “We prioritize the U.S. market, but we’re also exploring distribution in Europe. Our goal is to share this spirit worldwide, with an unwavering commitment to quality.”
Maintaining that quality is as important as expansion. “Every day, my team and I work to ensure that Kilinga Bacanora holds true to its roots and values,” Rodrigo emphasizes. For him, respecting the agave and spirit creation process is essential. “We won’t compromise on the passion we pour into every bottle,” he adds.
The Surge in Agave Spirit Popularity
In recent years, agave spirits — like tequila, mezcal, and bacanora — have witnessed a tremendous rise in demand, especially in the U.S. Rodrigo attributes this trend to the intrinsic character of these spirits. “Agave spirits have a unique profile from the moment they’re distilled,” he says. “The cultural mystique and rich flavors have an appeal that draws people in.”
According to Rodrigo, the diversity of agave spirits is also a significant factor. “Every bottle reflects the hand of its creator,” he adds. “That artisan quality is something consumers appreciate more and more.” The allure of these complex flavors, often tied to tradition and region, keeps enthusiasts exploring the range of agave spirits.
What Makes Kilinga Bacanora Unique
Kilinga Bacanora stands out among agave spirits, thanks to its distinct production approach and Rodrigo’s inventive techniques. Unlike traditional tequila or mezcal recipes passed down for generations, Rodrigo is the first-generation distiller in his family. This freedom allowed him to experiment. “We play with every step of the process,” he explains. “From how we harvest to roasting and even defibering the agave during mashing. Separating the fibers allows the yeast to extract deeper flavors from the agave.”
Rodrigo also brings a scientific curiosity to his work, analyzing the unique flavors that develop during fermentation. “Once I understood where each flavor came from, I could replicate it to ensure consistency in every bottle,” he says. This intentional approach has allowed Kilinga Bacanora to establish itself as a distinct choice among agave spirits.
Post-Pandemic Trends: Bacanora’s Rising Appeal
In the post-pandemic era, consumers’ interest in artisanal and lesser-known spirits has surged. Bacanora, once primarily enjoyed within Mexico, is now gaining attention internationally. Rodrigo observes, “The pandemic made people more adventurous. They stayed at home, got their minds and palates around to tasting, and experiencing new things. Among them, there were new distillates and new drinks. Some people learned how to make cocktails, while some people tried their first bacanora or mezcal and other spirits.”
Younger drinkers are also contributing to this trend. “We’re seeing younger consumers gravitate toward bacanora,” Rodrigo explains. “Kilinga has character but isn’t harsh, which resonates with a crowd looking for unique yet approachable spirits.” This wave of interest is creating a golden opportunity for bacanora producers to introduce their craft to a broader audience.
Safaque Kagdi is a Grit Daily Leadership Network member and a PR Consultant and Content Writer with 12 years of experience. She is passionate about startup stories, entrepreneurial journeys, leadership, business, rising artists and authors. She was recognized as one of the 2018 Top 10 Women Entrepreneurs by Silicon India magazine.
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