123 Organic Tequila Diablito Extra Anejo

123 Organic Tequila Diablito Extra Anejo is a limited-release, certified organic extra añejo tequila bottled at 40% ABV in a 750ml format. Awarded 99 points by The Tasting Panel, this expression is produced in quantities of only 2,000 to 2,500 bottles per year — originally conceived by brand founder David Ravandi for his personal collection before becoming available to the public.

Quick Facts: ABV: 40%  |  Origin: Amatitán, Jalisco, Mexico  |  Extra Añejo (40 months)  |  Distillery: NOM 1480 Tequila Las Americas

Production & Heritage

Diablito is distilled at NOM 1480, Tequila Las Americas in Amatitán, Jalisco. The 100% organic blue agave is grown exclusively on a dedicated estate at roughly 6,000 feet above sea level in iron-rich Tierra Roja — red volcanic soil prized for producing agave with concentrated mineral character and natural sweetness. After distillation, the liquid rests for approximately 40 months (three years and four months) in new, lightly charred French oak barrels. This dedicated aging regimen in virgin French oak, rather than the recycled bourbon or American oak barrels common in the category, gives Diablito a distinctly refined barrel profile that sets it apart from most extra añejos on the market.

Tasting Notes

Aroma: The nose opens with fresh cooked agave and brown sugar before unfolding into layers of toasted oak, vanilla, and warm cinnamon. A subtle caramel sweetness ties everything together without masking the underlying agave character.

Taste: The entry is smooth and agave-forward, transitioning at mid-palate into a mouth-watering blend of vanilla, baking spice, and orange zest. As it develops, notes of toasty French oak, dill, and an intriguing sesame quality emerge — a richness reminiscent of halvah candy that adds unexpected depth. Subtle dried fruit rounds out the experience.

Finish: Long and warming, with refined barrel influence that lingers alongside cinnamon and vanilla. The cooked agave reasserts itself at the tail end, grounding the finish in the spirit's organic origins.

How to Drink Diablito Extra Añejo

Diablito is best appreciated neat in a Riedel tequila glass or brandy snifter at room temperature, allowing the complex French oak aromatics to fully open. A single large ice cube can soften the richness slightly for warm-weather sipping. For cocktails, this extra añejo brings unusual depth to the following:

• Oaxaca Old Fashioned: Diablito's vanilla and toasted oak stand up beautifully to mole bitters and agave nectar, adding length the drink demands.
• Añejo Manhattan: The French oak aging and cinnamon spice mirror the vermouth's herbal complexity, creating a seamless marriage of flavors.
• Tequila Sidecar: Orange zest and brown sugar notes in the spirit amplify Cointreau and fresh citrus without overwhelming the balance.

Best For

• Gifting a serious tequila collector who already owns the usual prestige bottles
• Celebratory pours for milestones — anniversaries, promotions, or significant birthdays
• After-dinner sipping alongside dessert as a Cognac alternative
• Adding a rare organic expression to a curated home spirits library

Frequently Asked Questions

What does Diablito Extra Añejo taste like? Diablito leads with smooth cooked agave and vanilla, layered with cinnamon, orange zest, and toasty French oak. A distinctive sesame-like richness and subtle dried fruit give it an unusually complex profile for a tequila.

How does Diablito compare to Patrón Extra Añejo? Patrón Extra Añejo is aged a minimum of three years in a blend of French, Hungarian, and American oak barrels, producing a broader wood spectrum, while Diablito uses exclusively new, lightly charred French oak for 40 months, yielding a more focused, pastry-like barrel character. Diablito is also certified organic with an annual production of roughly 2,000–2,500 bottles, making it significantly more limited in availability.

Is Diablito good for sipping neat? Absolutely — its 40% ABV and extended French oak aging make it approachable and layered enough to reward slow, contemplative sipping without any need for dilution or mixers.

Where is Diablito Extra Añejo made? Diablito is produced at NOM 1480, Tequila Las Americas, located in Amatitán, Jalisco, Mexico. The organic blue agave is estate-grown at approximately 6,000 feet elevation in the region's mineral-rich red volcanic soil known as Tierra Roja.

What foods pair well with Diablito Extra Añejo? Dark chocolate truffles complement the vanilla and cinnamon notes. Mole negro mirrors the spirit's spice complexity. Aged Manchego cheese highlights the oak and caramel undertones. Crème brûlée echoes its brown sugar and toasted character. Roasted plantains with cinnamon bring out the agave sweetness.

What sizes does Diablito come in? Diablito Extra Añejo is available in the standard 750ml bottle format.

Is Diablito Extra Añejo worth the price? Diablito positions firmly in the ultra-premium tier due to its certified organic production, exclusive estate-grown agave, 40-month French oak aging, and annual release limited to roughly 2,000–2,500 bottles. Its 99-point score from The Tasting Panel further validates its standing among the most acclaimed extra añejos available.

Why Diablito?

The 99-point score from The Tasting Panel places Diablito in exceedingly rare company within the tequila category. What separates it from even other respected extra añejos is the combination of certified organic agave cultivated in high-elevation Tierra Roja volcanic soil and exclusive aging in new French oak — a barrel choice far more common in fine wine production than in tequila. With only 2,000 to 2,500 bottles released each year from a single dedicated estate, this is not a brand extension designed to capitalize on a trend — it is a purpose-built expression that originated as a founder's private reserve and still carries that level of selectivity in every release.