Images provided by Tequila Komos
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Hawaii Distributor: Southern
Glazer's Wine and Spirits |
Tequila Komos, Richard Betts' latest agave spirits project, adds “steps to the rubrics cube” through the tequila production process by borrowing techniques from the wine and mezcal world.
For those unfamiliar with Betts, he is a sommelier by background and has been involved with multiple wine labels including his current project: An Approach to Relaxation (anapproachtorelaxation.com) which makes Sucette Grenache and Nichon Semillion in Australia's Barossa Valley. He has also been heavily involved in the agave spirits world having founded Astral Tequila and Sombra Mezcal.
With Tequila Komos, the goal was to create a complex “daytime sipping tequila”, however not a lot of brown spirits are consumed during the day. Given Bett's belief that he has nothing to add to the blanco tequila conversation because there are already great products on the market, his focus turned to the cristalino style of tequila.
He then enlisted the assistance of the team at the distillery La Cofridia (NOM 1137). Having worked with them on Tequila Astral, Betts’ relationship with the distillery owner allowed him to experiment and fine tune every aspect of the tequila production process. This resulted in manipulating aging both from the barrel type (white wine instead of bourbon), oxidization in greek amphora, and the use of a touch of salt. This resulted in Tequila Komos Anejo Cristalino: Sun, Sea, Salt.
Tequila Komos Añejo Cristalino production process:
•Made from: Combination of Highlands and Lowlands Agave Azul
•Cooking Method: Horno (Brick Oven)
•Crushing Method: Tahona
•Fermentation: Wild yeast fermentation at ambient distillery temperature
•Still type: Double distillation in a pot still
•Aging Method:
French oak white wine barrels for at least 12 months. Used white wine barrels are subtle in how much flavor they impart compared to used bourbon or new oak barrels.
“Micro-oxygenation” by agitating the tequila in Greek Amphora for 12-24 hours. This “Positive oxidation” process is an expedited form of the Madurado en Vidrio “Matured in Glass” process in mezcal. It is done to increase the feel on the palate and gives the impression of sweetness without adding additional flavor.
•Filtration: Lincoln County process using mesquite charcoal dripped through a drip 6ft tall 2 ft diameter charcoal column.
•Additional ingredients: Sea salt in the same way that craft bartenders add saline solution to cocktails. That is for mid palate definition and to make the distillate more pH neutral.
•Byproduct disposal: Organic composting, by spraying bagasso sprayed with vinassa. However, the company is currently setting up the capability of making adobe bricks in the same way as Sombra Mezcal.
Suggested Retail price: $119
komos.com
For those unfamiliar with Betts, he is a sommelier by background and has been involved with multiple wine labels including his current project: An Approach to Relaxation (anapproachtorelaxation.com) which makes Sucette Grenache and Nichon Semillion in Australia's Barossa Valley. He has also been heavily involved in the agave spirits world having founded Astral Tequila and Sombra Mezcal.
With Tequila Komos, the goal was to create a complex “daytime sipping tequila”, however not a lot of brown spirits are consumed during the day. Given Bett's belief that he has nothing to add to the blanco tequila conversation because there are already great products on the market, his focus turned to the cristalino style of tequila.
He then enlisted the assistance of the team at the distillery La Cofridia (NOM 1137). Having worked with them on Tequila Astral, Betts’ relationship with the distillery owner allowed him to experiment and fine tune every aspect of the tequila production process. This resulted in manipulating aging both from the barrel type (white wine instead of bourbon), oxidization in greek amphora, and the use of a touch of salt. This resulted in Tequila Komos Anejo Cristalino: Sun, Sea, Salt.
Tequila Komos Añejo Cristalino production process:
•Made from: Combination of Highlands and Lowlands Agave Azul
•Cooking Method: Horno (Brick Oven)
•Crushing Method: Tahona
•Fermentation: Wild yeast fermentation at ambient distillery temperature
•Still type: Double distillation in a pot still
•Aging Method:
French oak white wine barrels for at least 12 months. Used white wine barrels are subtle in how much flavor they impart compared to used bourbon or new oak barrels.
“Micro-oxygenation” by agitating the tequila in Greek Amphora for 12-24 hours. This “Positive oxidation” process is an expedited form of the Madurado en Vidrio “Matured in Glass” process in mezcal. It is done to increase the feel on the palate and gives the impression of sweetness without adding additional flavor.
•Filtration: Lincoln County process using mesquite charcoal dripped through a drip 6ft tall 2 ft diameter charcoal column.
•Additional ingredients: Sea salt in the same way that craft bartenders add saline solution to cocktails. That is for mid palate definition and to make the distillate more pH neutral.
•Byproduct disposal: Organic composting, by spraying bagasso sprayed with vinassa. However, the company is currently setting up the capability of making adobe bricks in the same way as Sombra Mezcal.
Suggested Retail price: $119
komos.com