Tequila Komos Extra Añejo lokita-tequila made with the technique and

made with the technique and craftsmanship of Masahiro Distillery that dates back 138 years

The chalky soil gently shifts and crunches underfoot

known to survive in the bitter windswept highlands and islands of Scotland

Colorful Honkaku Shochu is produced by Shoro Distillery in Japan

and cinnamon sticks

Tequila Komos Extra Añejo lokita-tequila made with the technique andAged for three years in a combination of French ex white wine barrels and ex bourbon barrels, Komos Extra Aejo is rich, luxurious, and ultra smooth. Notes of vanilla, chocolate, and pecans seamlessly blend on the long, smooth finish. Drink it neat, on the rocks, or even in your most special classic cocktail.