123 Tequila

Organic. The agaves used were sourced from the Tequila Valley and the piñas were cooked for close to two days in stone ovens. The reposado, or “Dos” is aged in white oak for 6 months. According to Ryan Conklin, this is "a great balance between age and youthfulness, displaying herbal and vegetal aromas of grass, mint, and piquillo peppers followed fruit and baked aromas of marzipan, orange peel, cloves and Mexican chocolate."

Organic. The unaged “Uno” uses 100% blue agave sourced from the Tequila Valley (Lowlands). According to Ryan Conklin, "earthy and citrus flavors found on the palate with wet clay, petrol, lemon peel, and sharp black pepper making impressions. The tequila is both complex and delicate displaying both the volcanic soil and the agave hearts themselves."