Crafted for the connoisseur, 123 Organic Extra Añejo (Diablito) is a rare, limited-edition tequila born from passion, patience, and an unrelenting pursuit of perfection. Aged 40 months in new French Limousin oak barrels, this “little devil” reveals a rich, creamy texture and astonishing complexity that lingers long after the final sip.
The nose opens with alluring notes of vanilla and black pepper, inviting you into a layered palate of warm spices, roasted agave, and a decadent touch of oak and citrus zest. The finish is tart, lengthy, and refined—capturing both the spirit’s strength and its remarkable drinkability.
Originally crafted by Master Distiller David Ravandi for his personal collection, Diablito made its public debut in 2014 with only 1,000 bottles. Now released in strictly limited annual allocations of just 2,000 bottles, it remains one of the most sought-after extra añejos in the world.
This extraordinary tequila begins in the Tierra Roja, the iron-rich red soils of a pristine, high-altitude estate in the Amatitán region of Jalisco. These extreme growing conditions, much like those prized in high-elevation winemaking, yield agaves of exceptional depth and character—perfect for long, transformative aging.
In every detail—every bottle, every drop—Diablito embodies its namesake: bold, complex, and impossibly smooth. It’s a devilishly good reminder that the finest spirits are found in the details.
Crafted for the connoisseur, 123 Organic Extra Añejo (Diablito) is a rare, limited-edition tequila born from passion, patience, and an unrelenting pursuit of perfection. Aged 40 months in new French Limousin oak barrels, this “little devil” reveals a rich, creamy texture and astonishing complexity that lingers long after the final sip.
The nose opens with alluring notes of vanilla and black pepper, inviting you into a layered palate of warm spices, roasted agave, and a decadent touch of oak and citrus zest. The finish is tart, lengthy, and refined—capturing both the spirit’s strength and its remarkable drinkability.
Originally crafted by Master Distiller David Ravandi for his personal collection, Diablito made its public debut in 2014 with only 1,000 bottles. Now released in strictly limited annual allocations of just 2,000 bottles, it remains one of the most sought-after extra añejos in the world.
This extraordinary tequila begins in the Tierra Roja, the iron-rich red soils of a pristine, high-altitude estate in the Amatitán region of Jalisco. These extreme growing conditions, much like those prized in high-elevation winemaking, yield agaves of exceptional depth and character—perfect for long, transformative aging.
In every detail—every bottle, every drop—Diablito embodies its namesake: bold, complex, and impossibly smooth. It’s a devilishly good reminder that the finest spirits are found in the details.
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