Komos Reposado Rosa Tequila

Reposado Rosa started as an experiment — blanco rested sixty-five days in French oak red-wine barrels from Napa and Sonoma until it blushed the color of rosé — and became Komos's signature. 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. Reposado Rosa is 100% blue Weber agave from both the highlands and the lowlands, fire-roasted in volcanic stone ovens, fermented in stainless with native yeast, double-distilled in copper pots, rested sixty-five days in once- or twice-filled French oak red-wine barrels, aerated, and bottled at 40% ABV in handmade vitrified porcelain hand-dipped in a reactive glaze that changes color in the kiln. Best Tasting Spirits reviewed it; Drinkhacker covered it with the Añejo Cristalino. Expect a pale-pink pour with a nose of cooked agave, strawberry, rose, and vanilla, opening into a soft, silky, gently sweet palate of agave, red fruit, and a whisper of oak tannin with a clean, elegant finish. Honest note: a wine drinker's reposado in a bottle meant to be up-cycled — for the Paloma that wants to be pink, the gift, and the guest who says they don't like tequila. On a single large cube, in a Paloma, or chilled. Komos, in rosé.

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