Komos Extra Anejo 750ML

Komos Extra Anejo 750ML is a 100% Blue Weber Agave tequila aged a minimum of three years, bottled at 40% ABV (80 proof) in a striking 750ml ceramic vessel. This expression earned a historic 100-point score from The Tasting Panel Magazine — the first perfect score the publication ever awarded to a tequila.

Quick Facts: ABV: 40%  |  Origin: Jalisco, Mexico  |  Aged Minimum 3 Years  |  Distillery: Tequila Orendain de Jalisco (NOM 1110)

Production & Heritage

Komos Extra Añejo is produced at Tequila Orendain de Jalisco, a storied distillery located in the town of Tequila, Jalisco (NOM 1110). Blue Weber agave piñas are hand-harvested from both the highland and lowland regions of the Tequila Valley, then slow-roasted in traditional stone ovens before natural fermentation and double distillation in copper pot stills. The liquid matures for at least three years in a combination of French oak white wine barrels and American whiskey barrels, then undergoes a final aeration step — a winemaking technique in which the tequila is gently tumbled inside Greek wine amphorae to introduce controlled oxygen, softening the mouthfeel while adding richness and roundness. This Mediterranean-inspired finishing step is a hallmark of the Komos brand and distinguishes it from nearly every other extra añejo on the market.

Tasting Notes

Aroma: The nose opens with dried peach and pecan pie before giving way to a warm undercurrent of turmeric. Underneath, creamy cooked agave and hints of sweet tobacco add depth and complexity.

Taste: On entry, dried orange peels and candied ginger create an immediate vibrancy that transitions into toasted pecans and caramel at mid-palate. As the liquid moves across the tongue, layered notes of vanilla, toasted oak, and a thread of citrus peel emerge, giving the tequila a polished, cognac-like structure.

Finish: Long, elegant, and serious in tone, with lingering warmth of sweet tobacco, gentle smoke, and a fading echo of candied ginger. The texture remains creamy and rounded through the very last moment, a direct result of the amphora aeration process.

How to Drink Komos Extra Añejo

This tequila is best enjoyed neat in a tulip-shaped glass at just below room temperature; a few drops of water can further open its aromatic range without diluting the body. Its layered complexity also translates well into refined cocktails. An Old Fashioned built with Komos Extra Añejo lets the pecan and caramel notes stand in beautifully for bourbon's sweetness. A Tequila Sidecar — subbing this for cognac alongside orange liqueur and lemon — exploits the dried orange peel and candied ginger already present. A Vieux Carré variation using this extra añejo in place of rye whiskey pairs its toasted oak and tobacco character with sweet vermouth and Bénédictine to striking effect.

Best For

• Gifting a tequila collector or spirits enthusiast who appreciates aged expressions
• A celebratory pour to mark milestones, promotions, or anniversaries
• After-dinner sipping in place of cognac or aged rum
• Adding a trophy bottle to a curated home bar

Frequently Asked Questions

What does Komos Extra Añejo taste like? Komos Extra Añejo delivers dried orange peel, candied ginger, and toasted pecan over a base of caramel, vanilla, and creamy cooked agave. The finish is long and elegant, with sweet tobacco and gentle smoke lingering well after each sip.

How does Komos Extra Añejo compare to Casa Noble Single Barrel Extra Añejo? Both are premium extra añejos made from 100% Blue Weber Agave, but Komos distinguishes itself through dual-barrel aging in French oak wine casks and American whiskey barrels, plus its unique amphora aeration step. Casa Noble Single Barrel is often positioned as a strong value option under $100, while Komos occupies a higher tier with its 100-point Tasting Panel score and more elaborate finishing process.

Is Komos Extra Añejo good for sipping neat? Absolutely — the three-plus years of aging and amphora aeration create a smooth, cognac-like mouthfeel that rewards slow, contemplative sipping. It is widely regarded as one of the most refined neat-pour tequilas available.

Where is Komos Extra Añejo made? Komos Extra Añejo is produced at Tequila Orendain de Jalisco (NOM 1110), located in the town of Tequila in the state of Jalisco, Mexico. The agave is sourced from both the highland and lowland zones of the Tequila Valley.

What foods pair well with Komos Extra Añejo? Dark chocolate truffles complement the caramel and toasted pecan notes. Pecan pie mirrors the nutty, baked-sugar character on the nose. Aged Manchego or Gruyère match the creamy oak profile. Grilled stone fruit with honey echoes the dried peach aromatics. Mole negro works beautifully, its spice and chocolate bridging the tequila's tobacco and ginger layers.

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

Is Komos Extra Añejo worth the price? Komos Extra Añejo positions itself firmly in the ultra-premium tier of the extra añejo category. Its minimum three-year aging, dual-barrel maturation, amphora finishing, and the distinction of being the first tequila to earn a perfect 100-point score from The Tasting Panel Magazine provide tangible justification for the investment.

Why Komos Extra Añejo?

No other tequila has received a perfect 100-point rating from The Tasting Panel Magazine — that distinction alone places Komos Extra Añejo in rare territory. The combination of French oak wine barrels and American whiskey barrels creates a layered depth that neither vessel achieves on its own, while the final amphora aeration step borrows directly from Old World winemaking to deliver a mouthfeel more commonly associated with fine cognac. With a minimum of three years in barrel and agave sourced from two distinct terroirs within Jalisco, this is an extra añejo engineered for complexity rather than simple smoothness. For drinkers who want an aged tequila that can stand alongside the world's best brown spirits, this expression makes a compelling case.