123 Organic Extra Anejo (Diablito)

Tasting Notes

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 tequilas complexity and easy-drinking nature.
96 Points Anthony Dias Blue

Devilish to the last drop.

This rich, aged tequila was originally created by Ravandi for his personal collection. In 2014 he released 1,000 bottles and, since then, it has become a limited, annual release of just 2,000 bottles.

Diablito begins its journey in the iron-rich Tierra Roja soils of a pristine estate that we’ve designated solely for the allocated production of 123 Organic Extra Aejo. The result of a patient process that nurtures the organic agave through a slow maturation, Diablito is an exceptional expression of Jalisco’s Amatitan region which is home to the only spirit that can bear the name tequila.

Like intensely expressive wines that are grown at high elevations, the extreme growing conditions found on our estate, which sits at the highest elevation in the region, produce complexly-flavored tequila that is ideally suited to lengthy aging.

In the pursuit of perfection it’s often said “the devil is in the details,” a sentiment that captures the singular spirit of 123 Organic Extra Aejo (Diablito). The Diablito on our label signifies our absolute passion for perfection and the devilishly good tequila you’ll discover in our bottles.