Komoso Anejo Cristalino Tequila
Komoso Anejo Cristalino Tequila
After cooking in traditional stone ovens, the agave is fermented and then distilled in copper pot stills. Then the tequila is aged in French oak white wine barrels for 12 months. Next, the tequila is placed in a charcoal column to remove impurities and color.
After this process, the tequila rests in a Greek amphora. It's bottled in a blue porcelain bottle at 40% ABV.
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