Founded in 2019 Komos Tequila is part of a bigger vision from former Master Sommelier Richard Betts(Sombra Mezcal, Scarpetta) and Joe Marchese(Human Ventures) striving to better food and drink as building blocks of hospitality.
About Tequila Komos
Tequila Komos is made at the Orendain distillery in the town of Tequila and utilizes primarily wine barrels, rather than whiskey barrels for their ultra luxury aged Tequila expressions. The Añejo Cristalino is aged for a minimum of 12 months in French oak white wine barrels then dripped through a charcoal column to remove coloring and impurities. Komos’ Reposado Rosa is aged for two months in fine French oak red wine barrels, and the Extra Añejo is aged for a minimum of three years in both French oak white wine barrels and American bourbon barrels.
All of the expressions are gently aerated in greek wine amphorae, tying the Mediterranean focus of the brand, back to the process itself. Each of the beautiful opaque ceramic bottles is handmade to preserve the aromas and flavors inside of it.
Tequila Komos has partnered with Casa Orendain in 2021 to launch an environmental stewardship project aimed at creating positive impact on the well-being of the communities in Jalisco and beyond. By-products of the Tequila making process are used to created bricks to support civic projects amongst other initiatives.
Location: Tequila, Valley of Tequila, Jalisco
Agave: Valley of Tequila
Cooking: Stone Clay Oven
Milling: Roller Mill
Fermentation: Open air stainless steel tanks
Distillation: Double Distillation, Stainless steel stills with copper coils