KILLA
KILLA is the first Bolivian whisky and takes its name from the Quechua word for moon. In the Andean cultures, the moon was revered as the female deity, adored mainly by women for its representation of protection and the season to harvest. Grains were also considered sacred as they stored the energy that the sun radiated on earth. They not only provided nourishment but, when brewed, allowed for hydration and mitigated the risk of bacterial diseases. This sacred brew known as "Chicha" became the holy beverage of the Andes and was an important part of social interaction and peace offering rites.
However, with the arrival of the Conquistadors, local customs, beliefs, and traditions were replaced with syncretic adaptations that destroyed the Andean culture.
Inti, the sun god, was replaced by the Catholic God, and Killa, the moon goddess, was replaced with the Virgin Mary. The traditional Andean beverage made from grains (Chicha) was replaced with wine made from grapes.
KILLA seeks to revive and celebrate the rich cultural heritage of the Andes through whisky. By blending both concepts, KILLA offers a complex and passionate spirit that carries a new identity infused with cultural background. The whiskies are made from indigenous grains and aged in custom barrels made from Amburana, an indigenous oak, as well as ex-bourbon barrels.
Currently, KILLA offers three different versions, but only one is available for tasting.
Bolivian New World Whisky
Killa Amburana
Aged in indigenous Amburana oak
Killa Amburana is a truly exceptional whisky that showcases the diversity of Bolivia. We start with a recipe of yellow corn, wheat, and malted barley, which creates a sweet and complex base for the whisky.
But what really sets Killa Amburana apart is the way it's aged. We use custom-made Amburana barrels that are indigenous to the region, which infuse the whisky with a unique flavor profile. The Amburana oak imparts notes of vanilla, cinnamon, and clove, and gives the whisky a smooth, rounded finish that is simply unparalleled.
At every step of the process, we pay tribute to the local traditions and customs of Bolivia, resulting in a truly unique spirit that is unlike any other whisky in the world. Killa Amburana is the perfect choice for those who seek to explore new horizons and challenge their expectations of what a whisky can be.
Currently, Killa Amburana is the only variety in the Bolivian market.
Three grain mash bill:
Yellow corn, wheat & malted barley. No synthetic enzymes added.
Barrel:
Custom AC Barrel, New Amburana oak. Heavy toasted, Char level #3
Tasting Notes:
- Nose: Smoky toffee, vanilla, chamomile and cedar.
- Palate: Sweet grains, vanilla, caramel, cedar, cinnamon,hay and spices.
- Finish: A prolonged finish with notes of honey, banana, and orange.
Currently available in Bolivia
Killa Phisqa
Five grain recipe to commemorate our fifth anniversary
Phisqa is the indigenous Quechua word for "five," representing the five rare and unique grains that make up this special whisky recipe. Black Royal Quinoa, a protected grain with a denomination of origin in Bolivia, grows only in the region surrounding the Uyuni Salt Flats, the world's largest salt desert. The salty terroir and unique climate of this area provide the perfect conditions for this rare variety of quinoa, which we carefully use as a spice in our recipe.
Another rare grain included in our recipe is Cañahua, an ancestral grain with a distinct flavor profile. This resilient grain can grow in harsh environments with little water and was almost extinct until some indigenous families began to cultivate it a few decades ago.
Our recipe also includes white and yellow corn from the sierra and valleys, which provide sweet and floral notes, complemented by our malted barley. The combination of these indigenous grains and malted barley creates an exotic and complex spirit that ages in ex-bourbon barrels.
Phisqa whisky is intended to delight adventurous bourbon lovers. The rare grains add layers of dark berries, cocoa, and earthy notes, which evolve into a long and curious finish. Try this unique whisky and experience the flavors of Bolivia's rare and precious grains.
Five Grain Mash Bill:
Black Royal quinoa, cañahua, malted barley, white & yellow corn. No synthetic enzymes added.
Barrel:
Kelvin Cooperage, Ex bourbon barrel. Previously filled with Wild Turkey Bourbon.
Tasting Notes:
- Aroma: To be determined
- Palate: To be determined
- Finish:To be determined
Release date: 2024-2025
Killa Iskay
Aged in Ex Bourbon barrels, finished in used indigineous creole oak
Iskay, which means "pair" or "two" in Quechua, is a whisky that is aged in a pair of barrels to give it a distinct flavor profile. Made from the same mash bill as our popular Killa Amburana whisky, Killa Iskay starts with a recipe of yellow corn, wheat, and malted barley that creates a sweet and complex base. After aging in ex-bourbon barrels, the whisky is finished in custom Amburana barrels, introducing subtle notes of Amburana to an audience with an affinity for bourbon-like whiskies.
Killa Iskay is a testament to Bolivian whiskey-making, showcasing the unique qualities of our spirits that pay tribute to our country's rich cultural heritage while pushing the boundaries of what a whisky can be.
Three grain mash bill:
Yellow corn, wheat & malted barley. No synthetic enzymes added.
Barrel:
Kelvin Cooperage, Ex bourbon barrel. Previously filled with Wild Turkey Bourbon.
Finishing:
Custom AC Barrel, Used Amburana barrel. Heavy toasted, Char level #3. Previusly filled with Killa Amburana
Tasting Notes:
- Aroma: To determine - Palate: To determine
- Finish: To determine
Release date: 2024-2025
