Komos Extra Anejo Tequila
It starts by making the base, a blanco, using agave from the highlands and lowlands of Tequila, which are roasted in the traditional volcanic stone oven, fermented with native yeasts and then double distilled in pot stills.
For the Komos Extra Añejo, it is aged 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. Bottled at 40% abv.