A small parcel of organic agave grown at 6,000 feet of altitude is used to produce this tequila. It’s cooked for 38 hours in stone ovens and aged in 114 liter new American oak barrels (not ex-Bourbon barrels) for 40 months.
Devilish to the last drop.
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 Añejo (Diablito). The Diablito or little devil on our label signifies our absolute passion for perfection and the devilishly good tequila you’ll discover in our bottles.
Defined by our focus on terroir, 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 Añejo.
The result of a patient process that nurtures the organic agave through a slow maturation and forty months of extended aging, Diablito is an exceptional expression of Jalisco’s Amati-tan region which is home to the only spirit that can bear the name tequila.