Komos Extra Anejo Tequila

Komos Extra Añejo was the first tequila ever to score 100 points from the Tasting Panel — three years in French white-wine barrels and American bourbon casks, in a handmade turquoise porcelain bottle. Richard Betts, a Master Sommelier and former winemaker who founded Sombra mezcal and Astral tequila, launched Komos in 2019 with Joe Marchese in partnership with Casa Orendain, NOM 1110, one of the four founding families of tequila; the idea was to age tequila in wine barrels instead of bourbon barrels for subtlety and nuance, and to aerate every expression in Greek wine amphorae before bottling. The Extra Añejo is 100% blue Weber agave from both the highlands and the lowlands, fire-roasted in volcanic stone ovens, fermented with native yeast, double-distilled in copper pots, aged a minimum of three years in French oak white-wine barrels and American whiskey barrels, aerated in amphorae, and bottled at 40% ABV in the vitrified porcelain made by Anfora, a Mexican ceramics house since 1920. Sip Tequila: creamy cooked agave, toasted oak, sweet tobacco, smoke, and caramel on the nose, then agave, vanilla, citrus peel, pecan, and caramel, with a rich, evolving finish. Chilled calls it opulent. Honest note: an ultra-luxury extra añejo built for the wine drinker and the collector, priced for the porcelain and the points — and one of the few decanter bottles with a sommelier's palate behind it. Neat, on a single large cube, or a tequila Manhattan. Komos, 100 points.

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