At first blush this looks like any other Cristalino that comes in a fancy bottle. It begins like many (but not all) with ripe agave. A combination of highland and lowland agave gives the best of both worlds. The agaves are roasted in traditional stone ovens, an important step that many producers forego in favor of the more efficient autoclaves that increase yield and reduce production time. The next step is really where we fork from Tequila traditions though — nearly all tequila gets aged in whiskey barrels. This is a perfectly good vessel, but results in most aged tequila tasting a bit like whiskey and a lot less like Tequila. Komos sees 12 months aging in French oak white wine barrels. This results in a more complex wood profile and the subtler influences of white wine complement rather than overpower the complexities of the agave itself. But we haven't even reached the real differentiating factor in this particular Tequila. After the Cristalino process of filtration of the añejo through charcoal, in which color and impurities are removed, most Cristalinos would go to bottling and be sold immediately. Not so with Komos. The brilliant extra step here is so critical to great agave spirit — resting. In this case, the Cristalino is rested in specially imported Greek amphorae. The clay allows for ample oxygen uptake and the egg shape results in a gentle stirring and mellowing. Only then is it bottled in handmade ceramic bottles and sold.