Komos Anejo Cristalino Tequila Tapatio The fruit is crushed with

The fruit is crushed with the stones left in

before running the spirit through a third time

What you will find is a truly claim-worthy spirit

The Cognac base provides warming complexity

Komos Anejo Cristalino Tequila Tapatio The fruit is crushed withIt starts by making the base, a blanco, using agave from the highlands and lowlands of Tequila, which are roasted in the traditional volcanic stone oven, fermented with native yeasts and then double distilled in pot stills. From here, for the Aejo 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 aejo tequila is refined gently by dripping