Komos Anejo Cristalino Tequila Tapatio produced at the Foursquare Rum

produced at the Foursquare Rum Distillery

and round fruity qualities—flavors and aromatics that translated through the cold infusion process

Crafting Orange Bitters has just been elevated to new heights

The predominant flavors of Bordiga’s Aperitivo are aromatic herbs

The fruit is crushed with the stones left in

Komos Anejo Cristalino Tequila Tapatio produced at the Foursquare RumIt starts by making the base, a blanco, using agave from the highlands and lowlands of Tequila, which are roasted in the traditional volcanic stone oven, fermented with native yeasts and then double distilled in pot stills. From here, for the Aejo Cristalino expression, the blanco base is aged in the French oak white wine barrels for a year. Typically, most tequila is aged in American bourbon barrels. The now aejo tequila is refined gently by dripping