This exquisitely balanced Extra Anejo starts with a dynamic blanco, meticulously crafted using agave from the both highlands and valley of Tequila. The agave hearts are roasted in the traditional volcanic stone oven, fermented with native yeasts and then double distilled in pot stills to retain the striking character. The Komos Extra Añejo, is aged it for 3 years in a mix of former American oak whiskey barrels and French oak white wine barrels. The dual resting creates a really opulent expression. It’s rich, detailed, complex, and potent but not at all heavy.
Scents of dried peach, pecan pie, and turmeric are profound, giving way to a palate
bursting with notes of dried orange peels, candied ginger, toasted pecans. The finish showcases a serious and elegant spirit that drinks with all the gravitas of a fine cognac!
