We start by making our base, a blanco, using agave from the highlands and lowlands of Tequila, roast them in the traditional volcanic stone oven, ferment the juice with native yeast and then double distill in pot stills.

From here, for the Añejo Cristalino expression, the blanco base is aged in the French oak white wine barrels for a year. Typically, most tequila is aged in American bourbon barrels. The now-añejo tequila is refined gently by dripping it through a long charcoal column, removing the congeners and tannin but leaving in rich barrel notes. The cristalino category is highly regulated by the Mexican government.

For our Reposado Rosa expression, which is naturally-pink tinted, we use our special blanco base but then age it for 65 days in French oak Cabernet barrels, which give it great chocolate and fruit notes, plus that beautiful pink color.

For the Komos Extra Añejo, we age it for 3 years in a mix of former American oak whiskey barrels and French oak white wine barrels, which creates a really opulent expression. It’s rich, detailed, complex, and potent but not at all heavy. It’s really special.

Our NOM and distillery partner is Orendain, in Jalisco, Tequila, one of the four founding families of Tequila.

We use only the very best French oak barrels, including ones from Napa Valley that are used once or twice by producers like Lewis Cellars and Hirsch Vineyards. The Extra Añejo spends three years in American whiskey barrels mostly from Heaven Hill before finishing in French oak white-wine barrels.

We are also unique as we place some of the tequila in clay amphorae where the tequila is essentially tumbled for a number of hours and sees oxygen which we think is very important to our final result. The sum of all of these parts has never before been done and, once you taste it, I know you’ll agree it is indeed unique and special.

Aren't our bottles pretty? But they aren't just beautiful—they're practical too, as they protect the liquid inside from sunlight and are meant to be upcycled and cherished.

Each bottle is handmade, vitrified porcelain from our artisan producer in Mexico, Anfora, which has been part of culinary history since 1920. They specialize in vitrified porcelain, creating strong, top quality material that allows for zero absorption of water or bacteria. You likely have seen Anfora pieces at your favorite bar, restaurant, or hotel.

For Komos, bottles are hand dipped into a reactive glaze that changes when fired in the oven, meaning every bottle is a one-of-a-kind creation.