Founder and CEO Richard Betts tells us what we need to know about Tequila Komos.
Tequila Komos represents the marriage of Mexican tradition and the Mediterranean lifestyle in a uniquely packaged line of tequilas. Created by industry veteran and master sommelier Richard Betts, Komos offers a personal vision of tequila that expands the premium category through its three unique expressions.
We asked Betts to tell us more about this unique and must know tequila brand.
We understand you have a background as a master sommelier. Tell us about bringing these skills to the world of tequila.
With Tequila Komos, we’re working to redefine the tequila category, blending the highest artistry in tequila-making with innovation inspired by Mediterranean winemaking techniques.
Tequila is so special—evocative of a place, tradition, history, expression of the maker, just like wine. Komos was born out of the idea that winemaking techniques can craft something beautiful, subtle, complex, and utterly compelling with agave.
I am firmly rooted in making what I want to drink, what I think is the very best. This means treating all the ingredients with great care and using an exacting process that borrows heavily from my winemaking background to make the purest, most pristine, complex, and utterly quaffable tequila.
What inspired you to create Komos?
I’d made agave spirits in my previous companies, but Komos is something totally unique and came about via a visit with my great friend and now business partner, Joe Marchese. Joe was visiting me in Amsterdam after attending a wedding in Greece and remarked on the dearth of good tequila in Europe. The conversation quickly turned to the point that most tequila is made and marketed in the exact same way and this is often out of step with how it is consumed. We think the consumption reflects the idea of good living and, oftentimes, a Mediterranean lifestyle of sun, sea, sand, good food, friends, music, and joy. Wine is of course a part of that lifestyle and so we set out to bring some of those techniques to the production and to make exactly what we want – something special. It’s a marriage of Mexican tradition and Mediterranean inspiration that we are already seeing enjoyed around the globe, it’s exciting.
Talk to us a bit about the process of making Komos—how does it differ from other tequila?
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 ex-white wine French oak barrels for a year. Typically, most tequila is aged in American bourbon barrels, but the use of wine barrels give it a bit more subtle flavors and nuance. The now-añejo tequila is then dripped through a column of charcoal, which removes both the color and congeners / impurities while making it ever smoother.
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 three years in a mix of former American bourbon 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 special.
We are also unique as we place some of the tequila in clay amphorae where the tequila is essentially tumbled for several hours and sees oxygen (which we think is very important to our result). The sum of all these parts has never been done and, once you taste it, I know you’ll agree it is indeed unique and special.
The tequila segment has become focused on premiumization. Tell us about this development in the category.
My very first experience was probably not unlike many of you, bad mixto tequila that didn’t lead to anything good. However, quickly I learned that the real thing can be so special, and I think consumers are learning that too and are willing to pay for high-quality tequila that reflects their values.
What should bartenders know about Komos (serving and suggesting)?
I always say drink it however you want to. You really can’t go wrong. I love all three of the Komos expressions—Añejo Cristalino, Reposado Rosa, and Extra Añejo—with one big rock, but they’re all great neat or in a special cocktail. If you’re feeling luxurious, try the Extra Añejo in your favorite margarita.
What’s been fun is to get people who say they don’t like tequila to change their view of the category. For any guests that say they don’t like tequila—give them a taste of Komos and they might just change their mind.
If a bartender wanted to describe Komos to a guest in a quick 1-2 sentences—what should they say?
Tequila Komos is really f*cking good tequila—smooth, complex, and utterly drinkable.
Also, if you care about ratings, we’re also the highest rated tequila, scoring 98/100, 98/100, and 100/100 (the first perfect score) from The Tasting Panel Magazine.
Tell us about the beautiful packaging.
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, launched in Mexico just after the revolution. 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 each a one-of-a-kind creation.
The post Know Komos Tequila? appeared first on Chilled Magazine.
Source: Mixology News
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