New Bottle Highlight Series: 123 Organic “Tres” Añejo Tequila

I’m broadening this series to include highlights of not only newly acquired bottles but also newly opened bottles, either for the first time or new replacement bottles (including initial tasting notes thoughts and impressions on them).

123 Organic’s founder, master distiller David Ravandi, believes in sustainability – the brand’s bottles and labels are made out of recycled materials and it uses soy ink. For the “Dos” reposado and the “Tres” añejo he uses new American White Oak barrels – smaller sized barrels for the añejo with a medium toast. Using 10-year-old Valley agave, the brand uses brick/stone ovens to cook them for 24 hours followed by a 24-hour cooling off period, roller mill extraction of the aguamiel, open steel tank fermentation for 72-96 hours, and 2x-distillation in stainless steel pot stills with copper coils. The añejo is then aged for 18 months. This bottle is from lote (lot/batch) #L-A09042210.

This añejo really needs time in the glass to open up – your patience will be well rewarded as its complex aroma and flavor profiles blossom with time and aeration. There are prominent toasted oak and cooked agave hits with baking spices (cinnamon and nutmeg), tobacco, caramel/butterscotch, vanilla/vanilla cream soda, black pepper, butter, orange and lemon peel, creamy dark chocolate, dark cherries, and some anise. The toasted oak and wood sugars roll across the palate – Absolutely delightful! This is an elegant, sophisticated añejo that drinks older than it is thanks to the aging in virgin oak barrels.

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Documenting my journey into agave spirits along with a smattering of other spirits after many, many years away – This blog is meant to take note of this journey including tasting notes, bottle photography, and other related topics.