123
123 Tequila, also known as Tequila 123 or by its Spanish name "Uno Dos Tres," is a line of organic tequilas produced in the highlands and lowlands of Jalisco, Mexico. The brand is built around a numbered progression concept, offering distinct expressions that correspond to the traditional tequila categories of blanco, reposado, and añejo.
Made from 100% blue Weber agave and certified organic, the range emphasizes a clean, additive-conscious approach to tequila. Each expression is designed to showcase a different stage of maturity, from bright unaged spirit to barrel-rested añejo, making the collection appealing to those exploring the full spectrum of agave flavor.
123 Tequila, also known as Tequila 123 or by its Spanish name "Uno Dos Tres," is a line of organic tequilas produced in the highlands and lowlands of Jalisco, Mexico.
Read more about 123
123 Tequila, also known as Tequila 123 or by its Spanish name "Uno Dos Tres," is a line of organic tequilas produced in the highlands and lowlands of Jalisco, Mexico. The brand is built around a numbered progression concept, offering distinct expressions that correspond to the traditional tequila categories of blanco, reposado, and añejo.
Made from 100% blue Weber agave and certified organic, the range emphasizes a clean, additive-conscious approach to tequila. Each expression is designed to showcase a different stage of maturity, from bright unaged spirit to barrel-rested añejo, making the collection appealing to those exploring the full spectrum of agave flavor.
Background and House Style
123 Tequila positions itself as an organic, 100% blue agave tequila made in Jalisco, the Mexican state that is the historic heartland of tequila production. Only tequila produced within designated regions of Mexico may legally carry the name, and 100% agave labeling means no added sugars from other sources are used in fermentation.
The house style centers on the numbered concept: expressions labeled 1, 2, and 3 (Uno, Dos, Tres) correspond respectively to blanco, reposado, and añejo styles. This clear tiering helps drinkers understand what to expect, with each successive number representing greater time spent aging in oak.
Organic certification signals attention to agave cultivation and processing practices. In general, agave for tequila is harvested, cooked to convert its starches to fermentable sugars, crushed to extract juice, fermented, and then distilled — with the resulting spirit either bottled unaged or matured in barrels depending on the intended category.
The Range and What to Expect
The collection typically spans the three principal tequila categories. Blanco (or plata) is unaged or only briefly rested, delivering the purest expression of cooked agave with peppery, citrus, and vegetal notes. It is the most versatile for mixing and shines in cocktails like margaritas and palomas.
Reposado is "rested" in oak, usually for a period of months, which softens the agave character and introduces gentle notes of vanilla, caramel, and spice while retaining agave brightness. Añejo is aged longer in barrels, producing a darker, rounder spirit with deeper oak, dried fruit, and toffee tones best suited to sipping neat.
When buying, consider your intended use: choose blanco for cocktails and a crisp agave-forward profile, reposado as a balanced all-rounder, and añejo for slow sipping. Because expressions and availability can vary, check the specific bottle label for the exact category and proof.