Komos • Reposado Rosa, Cristalino Anejo, Extra Anejo | Tequila

Richard Betts, the outspoken Master Sommelier turned winemaker turned tequila maker is the brain behind Komos. He's added Mediterranean wine techniques to the maturation process to create three expressions of tequila: Reposado Rosa, Anejo Cristalino and Extra Anejo. The Reposado is aged for 65 days in French oak Cabernet barrels, giving it chocolate and fruit notes, as well as its pink color. The Anejo Cristalino is aged for a year in French oak white wine barrels, then charcoal filtered to remove color, congeners and tannins. The Extra Anejo is aged for three years in a mix of American whiskey barrels and French white wine barrels, which produces rich flavors that aren't overwhelmed by barrel notes. Yes, the hand-crafted bottles are also cool to look at.

• Nom 1110 
• Region Jalisco, Los Valles 
• Mash Bill 100% Tequilana Weber 
  
• Cooking Stone / Brick Ovens 
• Extraction Roller Mill 
• Fermentation Stainless Steel Tanks. 
• Still Stainless Pot with Copper Coil.
• Proof 80 / 40% ABV