123 Organic Extra Anejo Diablito Rojo Tequila

Diablito Rojo is one of the rarest extra añejos ever released — 2,000 bottles, seven years in Limousin oak, then six months in barrels that held a top Napa Cabernet Sauvignon. 123 Organic is the tequila of David Ravandi, who applied winemaking ideas of terroir and natural fermentation to certified-organic agave two decades before additive-free became a movement; the original Diablito began as a bottle from his private collection and became a cult extra añejo — Old Town Tequila's reviewers rank it beside Tears of Llorona and Tapatío Excelencia among the best they've had. Diablito Rojo is the one-time red edition: certified-organic blue Weber agave from Amatitán's red Tierra Roja soil, made at NOM 1480, Tequila Las Américas, aged no less than seven years in French Limousin oak, finished six months in Limousin barrels that held Napa Cabernet, and bottled at 40% ABV, additive-free, in hand-blown recycled glass. The house notes: cooked agave, Cabernet, red fruit, and sweet toasted oak on the nose, then caramelized roasted agave, dried cherry, semi-sweet chocolate, and leather with a rich, velvety mouthfeel and a lasting, round finish. Honest note: this is a collector's tequila at a collector's price, and seven years plus a wine finish takes it far into Cognac territory — for the extra añejo devotee, not the Margarita. Neat, in a snifter, slowly. The little devil, in red.

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