123 Organic Extra Anejo Diablito Rojo 750ml

1 2 3 Tequila, meant to be read aloud as "Uno, Dos, Tres," was founded by Master Distiller David Ravandi, who brings winemaking principles of terroir and natural fermentation to organic agave production. His Diablito Rojo release is a true rarity in the category, produced at NOM 1480 in Amatitán, Jalisco, with an annual run of just 2,000 bottles. The name signals the relentless, almost obsessive pursuit of perfection Ravandi applies to every batch, treating tequila making with the same attention to terroir and aging typically reserved for fine wine.

Diablito Rojo begins with certified organic Blue Weber agave grown at roughly 6,000 feet in the mineral-rich red volcanic soil of Amatitán. After distillation, the spirit ages for no less than seven years in new French Limousin oak, an unusually long aging period for tequila and one that draws on winemaking rather than traditional agave-spirit practices. It then spends an additional six months finishing in Limousin oak barrels that previously held a premier Napa Valley Cabernet Sauvignon, layering wine-influenced character over the mature agave base.

The color runs ruby and gold in the glass, with a nose built on cooked agave, Cabernet Sauvignon, red fruit, and sweet toasted oak. The palate turns rich and velvety, offering caramelized roasted agave, dried cherries, and semi-sweet chocolate, with a subtle leathery note underneath. The finish is long and round, closing with gentle tannins, a touch of spice, and a lingering trace of honey. It rewards slow, patient sipping more than any mixed pour.