We started Komos with the vision to honor moments, big and small, and set out to create the best tasting tequila.
Our founder and CEO Richard Betts is an esteemed winemaker who blends traditional tequila-making methods with Mediterranean wine-making techniques, wedding Mexican tradition and Mediterranean inspiration.
The goal is to share tequila and all it stands for beyond Mexico and across the globe.
Tequila with innovation inspired by Mediterranean wine-making.
Tequila with innovation inspired by
We start by making our base, a blanco, using agave from the highlands and lowlands of Tequila, roast them in the traditional volcanic stone oven, ferment the juice with native yeast and then double distill in pot stills.
From here, for the Añejo Cristalino expression, the blanco base is aged in the French oak white wine barrels for a year. Typically, most tequila is aged in American bourbon barrels. The now-añejo tequila is refined gently by dripping it through a long charcoal column, removing the congeners and tannin but leaving in rich barrel notes. The cristalino category is highly regulated by the Mexican government.
For our Reposado Rosa expression, which is naturally-pink tinted, we use our special blanco base but then age it for 65 days in French oak Cabernet barrels, which give it great chocolate and fruit notes, plus that beautiful pink color.
For the Komos Extra Añejo, we age it for 3 years in a mix of former American oak whiskey barrels and French oak white wine barrels, which creates a really opulent expression. It’s rich, detailed, complex, and potent but not at all heavy. It’s really special.
Our NOM and distillery partner is Orendain, in Jalisco, Tequila, one of the four founding families of Tequila.
We use only the very best French oak barrels, including ones from Napa Valley that are used once or twice by producers like Lewis Cellars and Hirsch Vineyards. The Extra Añejo spends three years in American whiskey barrels mostly from Heaven Hill before finishing in French oak white-wine barrels.
We are also unique as we place some of the tequila in clay amphorae where the tequila is essentially tumbled for a number of hours and sees oxygen which we think is very important to our final result. The sum of all of these parts has never before been done and, once you taste it, I know you’ll agree it is indeed unique and special.
Aren't our bottles pretty? But they aren't just beautiful—they're practical too, as they protect the liquid inside from sunlight and are meant to be upcycled and cherished.
Each bottle is handmade, vitrified porcelain from our artisan producer in Mexico, Anfora, which has been part of culinary history since 1920. They specialize in vitrified porcelain, creating strong, top quality material that allows for zero absorption of water or bacteria. You likely have seen Anfora pieces at your favorite bar, restaurant, or hotel.
For Komos, bottles are hand dipped into a reactive glaze that changes when fired in the oven, meaning every bottle is a one-of-a-kind creation.
Our Añejo Cristalino is aged for a minimum of 1 year in French oak white wine barrels, then charcoal filtered to create our stunning cristalino expression.BUY NOW
Our Reposado Rosa is aged for 2 months in French oak Napa Valley red wine barrels, giving it an exquisite natural rosé hue and rich mouthfeel.BUY NOW
Our Extra Añejo is aged for a minimum of 3 years in both French oak white wine barrels and American oak whiskey barrels to ensure our most opulent expression.BUY NOW
1.5 oz Añejo Cristalino
1.5 oz fresh-pressed watermelon juice
.75 oz fresh lime juice
.75 oz simple syrup
Add all ingredients to shaker tin with good ice and shake. Strain into a glass over fresh ice. Garnish with mint and a piece of watermelon.
1.5 oz Reposado Rosa
.75 oz Cocchi Rosa
.75 oz Aperol
Add all ingredients to mixing glass with good ice and stir briefly. Strain into a double rocks glass over a big rock and garnish with an orange twist.
1.5 oz Extra Anejo
.75 oz Grand Marnier 100
1 oz lime juice
.75 oz butterfly pea syrup
Add all ingredients to shaker tin except syrup with good ice and shake vigorously. Strain into a double rocks glass over fresh ice and pour syrup over top in front of guest for a color- change effect. Garnish with edible flower.
Available in select premium bars, restaurants, hotels, and stores in the USA and across the globe. We’re adding new locations every day.
Request Komos near you.
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