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Komos Extra Anejo Tequila bulleit using a process designed by VWS_200420105 using a process designed by our Malt Master David Stewart in 1982 it undergoes a unique fermentation process using indigenous Okinawan black koji and yeast Komos Extra Anejo Tequila is matured for a minimum of three years in a combination of French oak white wine barrels and American oak whiskey barrels This unique fusion of oak varieties produces an Extra Anejo of extraordinary richness and complexity
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