True to Komos’ craftsmanship, this expression is made in Mexico using perfectly ripe 100% Blue Weber Agave, hand-harvested from the distinct terroirs of both the highlands and lowlands of the Tequila Valley in Jalisco. The piñas are roasted in traditional stone ovens, and the aguamiel is naturally fermented and twice distilled in copper pot stills. It is then aged in specially selected barrels and masterfully blended to create an opulent tequila with notes of dried orange peels, candied ginger, and toasted pecans. The final touch is gentle aeration: the winemaking technique of tumbling the liquid to take on oxygen to make the mouth feel softer and smoother while adding richness and roundness.
Komos Extra Añejo is aged for a minimum of three years in both French oak white wine and American oak whiskey barrels to ensure a most sophisticated expression.
Tasting Notes:
Nose: Scents of dried peach, pecan pie, and turmeric are profound
Taste: Bursting with notes of dried orange peels, candied ginger, toasted pecans
Finish: Serious and elegant spirit that drinks with all the gravitas of a fine cognac