123 Organic Diablito Rojo Extra Anejo 750ML

123 Organic Diablito Rojo Extra Anejo 750ML is a limited-production, 100% organic blue agave extra añejo tequila bottled at 40% ABV (80 proof) in a 750ml format. Awarded 99 points by Tasting Panel Magazine, this expression stands apart through its seven-year minimum aging in French Limousin oak followed by a six-month finish in Napa Valley Cabernet Sauvignon casks — with only 2,000 bottles ever produced.

Quick Facts: ABV: 40% (80 Proof)  |  Origin: Amatitán, Jalisco, Mexico  |  Extra Añejo (7+ Years)  |  Distillery: Tequila Las Americas (NOM 1480)

Production & Heritage

Distilled at Tequila Las Americas (NOM 1480) in Amatitán, Jalisco, Diablito Rojo draws its agave from a single estate situated at 6,000 feet elevation in mineral-rich red volcanic soil — the "rojo" in the name nodding to that terroir. The organic blue agave is cooked, fermented, and distilled before entering French white oak Limousin barrels for a minimum of seven years. The final six months are spent in French Limousin oak barrels that previously held Napa Valley Cabernet Sauvignon, layering secondary and tertiary wine-influenced characteristics onto an already deeply aged spirit. The entire production run was limited to just 2,000 bottles, making it one of the rarest certified-organic extra añejos on the market.

Tasting Notes

Aroma: Cooked agave arrives first, followed by waves of Cabernet-influenced red fruit, sweet toasted oak, and a subtle vanilla warmth. Deeper investigation reveals cinnamon bark and orange zest weaving through the bouquet.

Taste: The entry is plush and velvety, opening with caramelized roasted agave and dried cherries. Mid-palate, semi-sweet chocolate and stewed agave develop alongside an intriguing sesame-like richness reminiscent of halvah candy. Notes of leather, dill, and toasty oak build toward a layered peak where the Cabernet cask influence is most evident.

Finish: Lasting and round, the finish carries a lingering spice and gentle smokiness that slowly fades. The dried fruit and chocolate notes persist, leaving a warm, polished conclusion that rewards patience.

How to Drink Diablito Rojo

Neat and at room temperature is the definitive way to experience this tequila — the seven-year aging and wine cask finish deliver complexity that rewards slow, undiluted sipping. A few drops of water can open up the more delicate sesame and orange zest nuances. Given its rarity, cocktail use is uncommon, but if you choose to mix: an Old Fashioned benefits from the deep chocolate and caramel backbone; a Vieux Carré riff highlights the wine-cask fruit character alongside sweet vermouth; and a Boulevardier variation lets the dried cherry and leather notes stand toe-to-toe with Campari's bitterness.

Best For

• Gifting a serious tequila collector who values rare, limited-run expressions
• Celebratory occasions that call for an exceptional after-dinner sipper
• Adding a conversation-starting bottle to a curated home spirits library
• Guided tasting sessions exploring the impact of wine cask finishing on aged tequila

Frequently Asked Questions

What does Diablito Rojo taste like? Diablito Rojo delivers caramelized roasted agave, dried cherries, and semi-sweet chocolate as its dominant flavors, backed by vanilla, cinnamon, and a distinctive sesame-like richness. The Cabernet Sauvignon cask finish contributes red fruit depth and a velvety, wine-influenced mouthfeel.

How does Diablito Rojo compare to Gran Patrón Burdeos? Both are ultra-premium extra añejos finished in wine barrels — Diablito Rojo uses Napa Cabernet Sauvignon casks while Gran Patrón Burdeos uses Bordeaux wine barrels. Diablito Rojo carries a longer base aging period of seven-plus years versus Burdeos and is certified organic with a production run of only 2,000 bottles, making it significantly rarer.

Is Diablito Rojo good for sipping neat? Absolutely — with seven-plus years of barrel maturation and a wine cask finish, this extra añejo was designed for undiluted, contemplative sipping. Its layered complexity and smooth 40% ABV make it approachable without water or ice.

Where is Diablito Rojo made? Diablito Rojo is produced at Tequila Las Americas (NOM 1480) in Amatitán, Jalisco, Mexico, within the officially designated tequila-producing region. The agave is grown on a single estate at 6,000 feet elevation in red volcanic soil.

What foods pair well with Diablito Rojo? Dark chocolate truffles complement the semi-sweet chocolate and dried cherry notes. Aged Manchego or Gouda cheeses mirror its toasty oak character. Mole negro's complex spice profile echoes the cinnamon and smoke in the finish. Grilled lamb chops with rosemary align with the leather and savory undertones. Dried fig and walnut crostini bridge the wine-cask fruit and sesame richness.

What sizes does Diablito Rojo come in? The 123 Organic Diablito Rojo Extra Anejo is available in a standard 750ml bottle format.

Is Diablito Rojo worth the price? Diablito Rojo positions firmly in the ultra-premium tier — its seven-year minimum age statement, Cabernet Sauvignon cask finish, certified organic production, and strict limitation of 2,000 bottles all justify its pricing relative to other prestige extra añejos. The 99-point score from Tasting Panel Magazine further validates its standing at the top of the category.

Why Diablito Rojo?

In a crowded extra añejo market, the 123 Organic Diablito Rojo stakes its claim through a combination of factors that are individually rare and collectively unique. Seven years in French Limousin oak followed by a Napa Cabernet Sauvignon cask finish creates a flavor architecture that bridges aged tequila and fine wine in a way few expressions attempt. The certified organic designation and single-estate agave sourcing from 6,000-foot volcanic terroir add provenance that extends beyond marketing. With only 2,000 bottles produced and a 99-point rating from Tasting Panel Magazine, this is a collector-grade tequila that earns its scarcity through substance rather than spectacle.