123 Añejo Tequila (Tres)
123 Organic Tequila · Tequilera del Salto (NOM 1480)
123 Tres Añejo is a masterclass in how charred oak can leave its mark on agave without overwhelming it. The 18-month rest in American white oak barrels stamps this tequila with rich caramel and spice while the certified-organic agave foundation remains clearly legible beneath the barrel's notation. An excellent value añejo that punches well above its price point.
Nose
Cooked agave leads with generous butterscotch and toasted oak, layered with baking spice and a subtle undercurrent of dark chocolate. Deeper inspection reveals warm caramel and dried citrus peel, with a hint of leather developing as it opens. The charred barrel influence is unmistakable — sweet and resinous, like the inside of a freshly emptied bourbon cask.
Palate
Rich and mouth-coating, with cooked agave sweetness balanced by assertive oak char and cinnamon spice. Butterscotch and vanilla build through the mid-palate while roasted almond and a touch of black pepper add complexity. The organic agave character maintains its presence throughout, never fully eclipsed by the wood.
Finish
Medium-long with lingering toasted oak, caramel, and a pleasant peppery warmth. The charred barrel note returns as a parting signature, leaving a clean, slightly smoky farewell.
- Agave
- 100% Blue Weber Agave (Certified Organic)
- Production
- Slow-roasted in traditional brick ovens, naturally fermented, double distilled in copper pot stills, aged 18 months in charred American white oak barrels
- Region
- Jalisco, Mexico
- Cooking Method
- Slow-roasted in traditional brick ovens, naturally fermented, double distilled in copper pot stills, aged 18 months in charred American white oak barrels
- NOM
- 1480
- Additives Free
- Yes
Cocktail Suggestion
Charred Notation — 2 oz 123 Añejo Tequila · 0.75 oz fresh lime juice · 0.5 oz piloncillo syrup · 2 dashes mole bitters · Shake with ice, strain into a rocks glass over a large cube, garnish with a torched orange peel
Food Pairing
The tequila's charred oak and chocolate undertones mirror the complex, slow-roasted spice profile of traditional Oaxacan mole negro. Serve alongside grilled chicken thighs with a side of black beans and warm corn tortillas — the richness of the sauce and the smoky char of the grill amplify the barrel-marked character of the añejo.
Founded by David Ravandi with a commitment to sustainable, organic production, 123 Tequila takes its name from the three expressions — Uno, Dos, Tres — each representing a deeper dialogue between agave and oak, with Tres being the fullest conversation.
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