Tequila Komos was started in 2019 by Richard Betts, a master sommelier, and Joe Marchese, a media and technology executive. They offer six expressions of their tequila, and most of it is made at Tequila Orendain, NOM 1110.
Komos’s Añejo Reserva is produced at Grupo Solave (NOM 1607) in Amatitán, the home of 818, Laelia, Astral & Superbird tequila, (Komos’s sister brand).
For the Komos Añejo Reserva, they source agaves from both the highlands and the lowlands. They use an aeration process, called micro-oxygenation, in the production, which softens the finished product.
This tequila is aged for a minimum of 12 months in a combination of French oak barrels, previously holding both red and white wines from Napa & Sonoma; bourbon barrels; and sherry casks. This creates a unique, sweet flavor profile.
The Añejo Reserva is contained in a beautiful ceramic glazed white bottle.
Aromas: Vanilla, caramel, very light barrel notes, there is a definite perception of sweetness on the noise.
Flavor Profile: Sweet vanilla dominates, slight barrel notes from the whiskey and wine barrels, caramel, dried apricot and creme brûlée flavors linger with almond and hazelnut notes.
Finish: Medium finish, as the sweetness continues. No real notes of cooked agave.
After tasting through their lineup, Komos’ Añejo Reserva is a very approachable tequila for the general drinking public. This is not a connoisseur’s expression, but this Añejo Reserva makes a great gift for the causal tequila drinker, who is looking for a sweeter flavor profile.
Bonus is that the Komos Foundation gives back to the local communities in Mexico.
NOM | 1607 |
|---|---|
Agave | Jalisco (Los Valles) |
Cooking | Stone / brick ovens |
Extraction | Roller mill |
Water | Natural spring water |
Fermentation | Open-air stainless steel tanks without fibers |
Still | Stainless pot stills with copper coil |
Age | 12 months in French oak, American oak, and sherry casks |
ABV | 40% |
