Komos brings together myriad cultures, along with unique and unusual production techniques in a bid to set it apart from other top-shelf tequilas.

The process begins in traditional fashion. Perfectly ripe agave is sourced from the rugged hills of Jalisco and then roasted in old-fashioned stone ovens that sit on the side of the Tequila Volcano in Mexico. The leftover juice is then fermented with indigenous yeasts and twice distilled in copper stills to create a Blanco that becomes the spirit’s base.

The Blanco is aged for 12 months in French oak white wine barrels rather than whiskey barrels like other Añejos.