Aged for 40 months in new French Limousin oak barrels, this “little devil” of a tequila boasts a rich, creamy body that greets the nose with vanilla and black pepper scents. Flavors of vanilla, spices, and roasted agave then settle in before a tart, citrusy, long-lasting finish hints at the tequila’s complexity and easy-drinking nature.
“96 Points” Anthony Dias Blue

After eighteen months in oak, Tres' wood character is more prominent, and on first blush it is heady on the nose with tannin and wood oil notes. This fades after time in the glass, revealing richer versions of those characteristics in the Reposado: caramel and some chocolate notes. A lovely anejo, it really opens up when you give it time.

AWARDS

“96 Points” Tasting Panel Magazine

Aged 6 months in oak, which gives it a very light color and no real hint of wood. Salted caramel, crème brûlée, and toffee notes. There's agave on the nose, but it quickly dissipates as you head for a light dessert course, complete with minty anise finish. Most complex tequila in the lineup.
“96 Points” Tasting Panel Magazine

Unaged and clean with intense aromas of fresh agave. Vibrant with lemon peel, black pepper, and minerals. Smooth as silk, with a slight sweet kick on a lengthy finish, which is so easy it's criminal.
“96 Points” Tasting Panel Magazine

123 Organic Tequila represent Founder and Tequilero David Ravandi’s devotion to creating agave spirits that express terroir, complexity, and delicate floral aromas. From the moment the agave matures at the USDA and EU certified organic estates, 123 Organic Tequila rely on local master artisans and Ravandi’s acute attention to detail during every stage of production.

Ravandi’s pursuit of quality and commitment to sustainability extends to the packaging of 123 Organic Tequila Blanco (Uno), Reposado (Dos), Añejo (Tres), Extra Añejo (Diablito), all of which are bottled in hand- blown recycled glass and labeled with soy ink-printed, recycled paper labels depicting the spirits’ Mexican heritage.

This is a 3 bottles Combo Collection of the Blanco, Reposado, and Anejo

123 Organic Tequila Extra Anejo “Diablito” was originally created as a coveted release from Master Tequilero David Ravandi’s private collection. He now proudly presents his extremely limited new release “Diablito Rojo.”

123 Organic Tequila Extra Anejo “Diablito Rojo” is handcrafted from sustainably cultivated single estate-grown 100% organic blue agave flourishing in 6,000 ft. in mineral-rich red volcanic soils. After aging in French white oak Limousine barrels for no less than seven years, it is masterfully finished with an additional six months in French Limousine oak barrels that previously held one of Napa Valley’s premiere California Cabernet Sauvignon wines.

This exquisite aging regime heightens the rich spicy flavors of our “Diablito Rojo” with incredible secondary and tertiary notes of ultra-premium Cabernet Sauvignon, producing a uniquely complex tequila with delicious aromas and a rich silky texture.