Komos Anejo Reserva 750ML

Komos Anejo Reserva 750ML is a luxury 100% Blue Weber Agave añejo tequila bottled at 40% ABV in a striking 750ml hand-painted ceramic bottle. This expression earned a remarkable 99 points from The Tasting Panel Magazine — the highest rating ever awarded to a tequila by that publication — placing it firmly among the most acclaimed spirits in the category.

Quick Facts: ABV: 40%  |  Origin: Tequila, Jalisco, Mexico  |  Añejo (12+ Months)  |  Distillery: Tequila Orendain de Jalisco (NOM 1110)

Production & Heritage

Komos Añejo Reserva is produced at Tequila Orendain de Jalisco, a well-established distillery operating under NOM 1110 in Jalisco, Mexico. Blue Weber agave piñas are hand-harvested from both the highlands and lowlands of the Tequila Valley, then roasted in traditional stone ovens, naturally fermented, and twice distilled through copper pot stills. What truly separates this expression from conventional añejos is its aging and finishing regimen: the liquid rests for a minimum of 12 months across a combination of French oak wine barrels, bourbon barrels, and sherry casks. A final step borrowed from Mediterranean winemaking — gentle aeration, or tumbling the liquid to introduce controlled oxygen exposure — softens the mouthfeel and integrates the barrel influences in a way rarely seen in tequila production.

Tasting Notes

Aroma: The nose opens with caramel toffee and toasted almonds before moving into roasted coffee and orange blossom. Deeper exploration reveals citrus zest, dried fruit, and subtle floral undertones from the multi-barrel aging.

Taste: The entry is remarkably soft and full-bodied — a direct result of that winemaking-inspired aeration. Mid-palate, dried mango and hazelnut emerge alongside fig and dried apricot, layered with vanilla and bourbon-like sweetness. Warm spices, cinnamon, and a gentle pepper note build toward the peak without overwhelming the fruit-forward core.

Finish: Long, complex, and texturally smooth, with lingering notes of toasted nuts, toffee, and baking spice. The sherry cask influence persists as a dried fruit sweetness that fades gradually.

How to Drink Komos Añejo Reserva

This tequila rewards patience — serve it neat in a Riedel or Glencairn glass at room temperature to appreciate the full aromatic arc. A single large ice cube opens it up slightly without diluting the layered barrel character. For cocktails, the Reserva's complexity makes it suitable for three specific applications: an Old Fashioned, where the toffee and hazelnut notes replace bourbon seamlessly; a Tequila Manhattan, where the sherry-cask influence mirrors the vermouth's dried fruit profile; and a Oaxacan Old Fashioned (split with mezcal), where the Reserva's sweetness balances smoke beautifully.

Best For

• Gifting a tequila enthusiast who already owns Don Julio 1942
• After-dinner sipping alongside dessert or a cigar
• Anchoring a luxury tequila tasting flight (blanco, reposado, añejo)
• Celebrating milestones where presentation and liquid quality both matter

Frequently Asked Questions

What does Komos Añejo Reserva taste like? Komos Añejo Reserva delivers a soft, full-bodied palate dominated by dried mango, hazelnut, vanilla, and warm baking spices, with a long toffee-and-dried-fruit finish shaped by aging in French oak wine, bourbon, and sherry casks.

How does Komos Añejo Reserva compare to Don Julio 1942? Both sit in the luxury añejo tier, but they differ in barrel program and texture — Don Julio 1942 is aged in American white oak and tends toward caramel and butterscotch, while Komos Añejo Reserva uses a triple-cask approach (French oak wine, bourbon, and sherry) plus a winemaking-inspired aeration step that creates a noticeably softer mouthfeel. Komos also holds a 99-point rating from The Tasting Panel Magazine, which is the highest score that publication has awarded a tequila.

Is Komos Añejo Reserva good for sipping neat? Absolutely — the gentle aeration process and multi-barrel aging produce a remarkably smooth, layered spirit specifically designed for neat enjoyment. Its 40% ABV keeps the proof accessible while still delivering full flavor intensity.

Where is Komos Añejo Reserva made? Komos Añejo Reserva is produced at Tequila Orendain de Jalisco (NOM 1110) in the Tequila region of Jalisco, Mexico, using hand-harvested Blue Weber agave from both the highland and lowland growing areas of the Tequila Valley.

What foods pair well with Komos Añejo Reserva? Dark chocolate truffles complement the toffee and roasted coffee notes; grilled stone fruits like peaches or nectarines mirror the dried mango and apricot character; aged Manchego cheese bridges the nutty hazelnut qualities; mole negro amplifies the warm spice and dried fruit profile; and crème brûlée echoes the caramelized vanilla tones from the bourbon-barrel aging.

What sizes does Komos Añejo Reserva come in? The standard release is the 750ml bottle, presented in Komos's signature hand-painted ceramic vessel.

Is Komos Añejo Reserva worth the price? Komos Añejo Reserva positions as an ultra-premium añejo, and the 99-point score from The Tasting Panel Magazine, the triple-cask aging program, and the unique aeration finishing technique provide tangible justification for its place above standard luxury añejos in terms of both production complexity and critical acclaim.

Why Komos Añejo Reserva?

The 99-point rating from The Tasting Panel Magazine — the highest ever given to a tequila by that publication — is not incidental. It reflects a production approach that borrows from winemaking in ways most tequila producers have not attempted: triple-cask maturation in French oak wine, bourbon, and sherry barrels, followed by a controlled aeration tumbling step that genuinely transforms the texture. The result is an añejo that drinks with the layered complexity of a fine aged spirit yet maintains the agave backbone that defines great tequila. For drinkers who have explored the mainstream luxury añejo landscape and want something genuinely different in method and mouthfeel, Komos Añejo Reserva delivers on that promise with substance behind the striking bottle.