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Jalisco tequila aged 3+ years in ex-bourbon and ex-sherry casks—cooked agave meets oak-driven complexity.
Komos Extra Anejo originates from the Tequila region of Jalisco, Mexico, where volcanic-rich soils and high-altitude cultivation (800–1,500m) define agave character. The expression is produced from mature blue agave harvested from estate holdings, with
extended aging in a combination of ex-bourbon American oak and ex-sherry European oak casks for a minimum of 3 years—exceeding the legal Extra Anejo threshold (3 years minimum).
The dual-cask regimen imparts layered oak influence: vanilla and caramel from bourbon wood, dried fruit and subtle oxidative notes from sherry contact. Bottled at 40% ABV, the spirit retains cooked agave's characteristic mineral-sweet backbone while the extended wood contact introduces tannin structure atypical of younger tequilas.
The sherry-cask finishing is the defining transgression here—most premium tequilas favor bourbon-only aging, making this expression's European oak component a deliberate stylistic choice that softens agave's herbaceous edge. Drink 2024–2028 to experience the oak integration at its peak; extended cellaring risks over-extraction.
Sommelier’s pick: Mole negro with slow-braised short rib—the tannin structure mirrors the sauce's depth · Grilled duck breast with cherry gastrique—sherry-cask notes echo the fruit acidity · Aged Manchego with quince paste—mineral backbone aligns with cheese's crystalline texture
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