We enjoyed the standard trio of bottlings from 123 Tequila when we reviewed them two years ago. Now the company is coming out with an extremely limited edition Extra Anejo to complement the group. It’s not called 4, but rather Diablito, an organic EA from this artisanal company.
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.
The nose is initially quite salty and briny, ripe with vegetal notes from the agave. In time this mellows out, revealing deep vanilla notes, along with plenty of fresh black pepper. The body is textbook extra anejo, a seductive melange of deep vanilla, racy spices, and chewy agave — all in harmony. The body is rich and creamy, and the finish surprisingly long lasting, offering citrus-focused tartness and plenty of bite. Inviting and dangerously easy to drink.
80 proof. 1000 bottles made.
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