Komos is a one-of-a-kind spirit, the brainchild of Richard Betts and Joe Marchese. Komos is a myriad of cultures: produced in Mexico, aged in French oak, and aerated in Greek amphorae. The Anejo "Cristalino" is aged for a minimum of 12 months in French Oak white wine barrels, then the tequila is dripped through a charcoal column to remove impurities and create a round, smooth finish.
With a nose of sugared pineapple surrounded by bright freshness and lime zest, the mouthfeel is rich with floral notes. The finish is dry, and mineral-driven.