Tequila Komos, the ultra-luxury award-winning tequila, makes its UK debut, with a listing at the iconic London department store, Selfridges. The premium tequila takes inspiration from European wine-making techniques and is aged in the finest French oak wine barrels to create a satin-smooth, opulent spirit, designed to appeal to drinks enthusiasts on the hunt for luxury and innovation. Whether discerning tequila drinkers or not, each unique Komos expression works wonderfully on its own or in a variety of premium classic cocktails.
Richards Betts, founder of Komos, has extensive international experience in developing established and emerging brands in high growth markets. He also knows his stuff. In the spring of 2003, Richard passed the Court of Master Sommeliers’ Masters Exam on the first attempt, the ninth person ever to do so.
We spoke with him to find out all about Tequila Komos.
How did it all start?
I started Tequila Komos after falling in love with tequila during my travels to Mexico. I wanted to create a tequila that reflected the beauty and complexity of the agave plant, and I worked with local producers to develop a unique process that would bring out the best in the agave. Tequila Komos redefines the tequila category – blending the highest artistry in tequila-making with innovation inspired by European winemaking techniques, building off my background in winemaking.
What makes Tequila Komos different?
While we use the best-of-the-best techniques in traditional tequila making while also incorporating some innovative wine making techniques. Instead of bourbon barrels like most tequila, we use the very best French oak barrels to age our liquid. The result allows the agave to shine through, and a softer and smoother drinking experience. We also do specific things such as aerating the tequila for various lengths before we bottle it.
Tell us about the unique production process of Tequila Komos and how this reflects in the amazing taste of your three expressions?
The unique production process at Komos involves slow-cooking the agave in traditional brick ovens, which helps to bring out the natural sweetness and complexity of the agave. The agave is then fermented using indigenous yeasts which enhance the flavour of the tequila. This process results in a tequila that is smooth, rich, and full of flavour. After double distillation, the tequilas are rested for various periods of time in various French oak barrels that previously held various wines. Each is carefully considered for what it imparts and, just as importantly, for what it doesn’t impart. We want the tequilas to be individual and each represent a symphony of flavours and not just a single note. We find this beautiful and compelling.
What do you do to support the community when producing your tequila?
Producing a spirit with the greater good in mind is at the heart of what we strive to do at Tequila Komos. Ever since I made Sombra Mezcal in Oaxaca, I have been interested in how we as an industry can make agave spirit production more sustainable. That’s why I created my adobe brick project there, whereby we take the waste products and turn them into adobe bricks which are donated for community projects. We carry on that ethos in an even bigger way today with Tequila Komos. We also work with local producers to source our agave, and we are committed to sustainable and responsible production practices.
What is the best way to taste great tequila?
The best way to taste great tequila is to drink it however it makes you most happy! Truly. Over here we think it’s great neat, with a large rock, or even in a special cocktail. It’s also important to use a glass where you can appreciate the aroma.
What do you do at home to train your nose, palate and senses to be the best they can be?
Being curious is a good start here and, really, anywhere in life. I love tasting a wide variety of foods and drinks and learning constantly. It’s also important to take the time to enjoy and not rush it. The good news is this also is a really nice “down time” moment in an otherwise very busy life.
Tell us about your gorgeous bottles and the love that goes into making them?
We believe that the beauty of the bottle should reflect the beauty of the tequila inside, and we put a lot of love and care into the design and production of each bottle. These beautiful bottles are handmade porcelain.
Also, we don’t throw our bottles away, and hopefully you don’t either! They are meant to be repurposed, to be used for florals, candles, water service, whatever you can dream up for them. In fact, the labels are made with a special adhesive that comes off the bottle easily with a little running water to make it easier for anyone to reuse them.
What food do you think matches with Komos?
Komos pairs well with a wide variety of foods, including grilled meats, oysters, seafood, and spicy dishes. The tequila’s complex flavour profile makes it a versatile pairing partner.
What is next for Komos?
Of course we want to introduce more people around the world to the beauty and complexity of Tequila Komos. Most importantly to me however, is working to expand our sustainability initiative in Tequila, Mexico, with an aim to get more distillers on board. It could be very big and truly affect change.
To discover more, visit: komos.com
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All imagery courtesy of Tequila Komos.