123 Organic Anejo Tres

123 Organic Anejo Tres is listed as an añejo with an organic designation. In tequila, the añejo category generally means a spirit aged at least one year in oak, which usually puts it between a reposado and an extra añejo in colour and depth. The listing doesn't give the ABV, the age, the cask type, or the distillery's location, so the notes below describe what the category typically offers, not a measured profile of this bottle. Expect an amber to deep gold spirit where the agave still comes through but sits alongside oak. Styles like this usually show cooked agave and a little black pepper, with vanilla, caramel, toasted wood and a dried-fruit or baking-spice note on the finish. The oak tends to soften the vegetal edge you get in a blanco, so the texture is rounder and the finish longer. An organic designation generally means the agave was grown without synthetic agrochemicals, but it says nothing on its own about sweetness or flavour. Neat is the best way to start. Pour it at room temperature, or very lightly cooled, since heavy chilling mutes the oak and agave aromatics. A single large ice cube is a reasonable option if you want it to open slowly and soften. A copita, a tulip-shaped tequila glass, concentrates the aroma and suits sipping best. A small snifter or a Glencairn glass also works. For ice-forward drinks, use a rocks glass. In cocktails, an añejo does well in spirit-forward drinks where the oak is an asset and not drowned out. An Old Fashioned made with agave syrup or a little demerara and two dashes of aromatic or chocolate bitters is the obvious choice. A tequila Manhattan with sweet vermouth, or a Rosita-style stirred drink with Campari and both vermouths, also works. Save citrus-heavy drinks like the Margarita for a blanco, since lime tends to overwhelm aged character. At the table, an añejo pairs with grilled or braised meats, mole, aged cheeses such as Manchego or Gouda, and dark chocolate. Dried fruit and roasted nuts echo its oak and caramel notes.