Komos tequila respects tradition but has an innovative spirit. Its name was inspired by the mythical Greek god of revelry, joy and festivity – this tequila was not a tribute to life, with the motto that every day should be celebrated.
The Komos trilogy redefines a line of ultra-premium tequilas: Añejo Cristalino, Reposado Rosa and Extra Añejo – produced in Mexico, with hand-selected 100% mature blue Weber Agave. Three references, in porcelain bottles handcrafted in Mexico, that are revolutionizing the tequila industry with an ultra-premium and sustainable product.
As in wine, the terroir contributes with distinct characteristics to the production of Agave. With this in mind, Komos uses the best agave from two regions of Mexico: the agave produced in the iron-rich terroir from the red clay soil in Los Altos de Jalisco, but also the agave produced in the volcanic soil of Del Valle, also in Jalisco. The Agave piñas are cut in half and roasted slowly for two days in large handmade volcanic brick ovens before being crushed. During grinding, the aguamiel (honey water) is released and the bagazo (agave fibers) is washed with natural spring water to release its fermented sugars. Fermentation lasts several days in an outdoor vat, using ambient yeast. Once fully fermented, two-stage distillation begins, using hybrid stainless steel stills with internal copper coils to ensure the production of the highest quality distillate.
All Komos bottles are handmade and designed to be continually reused and recycled. This approach reduces the supply chain’s carbon footprint while simultaneously fulfilling the brand’s mission to support local Mexican artisans. Because sustainability is one of the most important points in the production of this premium tequila and the concept of “upcycling” (that is, creative reuse of a product) is one of the brand’s focuses, the brand suggests that its bottles have a second life after the consumption of all tequila, for example, for water service in restaurants, bars and at consumers’ homes or even as decorative pieces (e.g., vases, candles, glasses or planters.)
Together with the Mexican distillery Orendain, the brand is working on the construction of the visitor center with bricks made from recycled waste from tequila production. This site will serve as a teaching center so that other tequila producers can also learn the process of transforming their waste into building materials. As construction progresses, it will serve to continue making bricks that will be used for social housing and other municipal projects in the region. Bagazo and vanaza residues, residues from the distillery’s production, are transformed into fertilizer for use in local agriculture, with a constant concern for the local community.
“We want to leave the place where Komos is made better than when we found it, which is a huge inspiration for me. Sustainability is not just important to me personally, or even just to Komos as a brand. It is both a problem and an opportunity for us as an industry and as a society to innovate and solve together.” says Richard Betts, Komos, Co-Founder, Partner & Co-CEO.
Tequila is currently on track to overtake vodka as the most consumed spirit in the United States. As the category continues to grow, Komos is positioned to expand the reach of ultra-luxury tequila to more occasions and more people around the world.
In Portugal, Tequila Komos is also committed to sustainability: all Horeca customers (hotel and restaurant sector) of the brand, when returning ten empty bottles of this tequila, receive a full bottle of their choice. The collected bottles return to their origin, in Mexico, to be reused, thus forming part of the “upcycling” process. In Portugal and in terms of end consumers, Komos bottles can be found in El Corte Inglés stores in Lisbon and Gaia.
