Komos 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.

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

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 which also include a Reposado Rosa and an Anejo Cristalino. Yes, the hand-crafted bottles are also cool to look at.