Komos represents the marriage of Mexican tradition and the Mediterranean lifestyle in a uniquely packaged line of tequilas. Created by industry veteran and master sommelier Richard Betts, Komos offers a personal vision of tequila that expands the premium category through its three unique expressions.
A fortuitous visit with a friend in Amsterdam years ago led to a discussion about the lack of quality and unique tequila in Europe. Inspiration struck and that friend, Joe Marchese, eventually became one of Betts’s business partners in Komos.
The Mediterranean lifestyle of sun, sea, sand, spending time with friends, good food and good wine is envied the world over and Betts decided to bring this feeling to the world of tequila through unique wine barrel aging.
“Tequila is so special—evocative of a place, tradition, history, expression of the maker, just like wine,” says Betts.
The company only produces three expressions, Añejo Cristalino, Reposado Rosa and Extra Añejo. The base blanco spirit for each is made from agave grown both in the highlands and lowlands of Jalisco that has been fire-roasted in a traditional volcanic stone oven. After pressing, the juice is fermented with native yeast and then double distilled in pot stills.
The next stage sets Komos apart from all other brands. Unlike other blancos that are aged in bourbon barrels to produce añejos and reposados, Betts uses French wine barrels. “Typically, most tequila is aged in American bourbon barrels, but the use of wine barrels gives it a bit more subtle flavors and nuance,” he feels.
After resting for 12 months in ex-white wine barrels, the añejo is charcoal filtered to create a Cristalino, which is then aerated in wine-making amphorae that have been brought to Mexico. The second expression of Komos, Reposado Rosa, started out as an experiment. The tequila rests in French oak red wine barrels for around 65 days, which imbues the spirit with a red hue reminiscent of a rose wine.
His piéce de résistance, Komos Extra Añejo, is aged for a minimum of three years in both French oak white wine barrels and American bourbon barrels. The resulting spirit has an unrivaled opulence and the distinction of being the first ever tequila to receive 100 points from Tasting Panel Magazine.
Komos’s bottle design is meant to convey sun, sea and salt while celebrating the Mexican tradition of handmade vitrified porcelain. To make the bottles, Betts chose artisan producer Anfora, which has been crafting ceramics since 1920. Every Komos bottle is meant to be up-cycled and cherished.
