Forty months in new oak barrels shape 123 Diablito, the organic extra aejo tequila crowning David Ravandi’s 123 Organic Tequila line. Certified-organic Blue Weber agave grown in the iron-rich red soils around Amatitn, Jalisco is slow-roasted in stone ovens before distillation, and the long rest builds a deep, oak-forward pour cooked agave and vanilla underneath baking spice, with a bright thread of citrus and a patient, gently tannic finish. Diablito is a limited annual release, bottled in hand-blown recycled glass with a small devil on the label. Serve it neat, no ice, for the extra aejo drinker curious how far agave can travel toward fine brandy territory.