David Ravandi began planning his vision for 123 in the nineties. So he planted, and then waited – agaves can take more than 10 years to mature, after all, so this is no small feat. The results are certified organic, which gives "a more delicate and refined flavor profile and a cleaner finish," according to Ravandi, and it doesn't use commercial yeasts in the fermentation process, either. (As you might expect, the packaging comes from all recycled materials as well.) Ravandi's attention to authentic, small-scale production results in a complexity that skews more citrus and spice than sweet. [$50; bountyhunterwine.com]
The 2014 Adventure Issue
From Iceland's Highway 1 to Utah's Canyonlands, an epic itinerary for modern explorers.
Plus: Building a Bigger Action Hero
ON NEWSSTANDS NOW
The Interpreters We Left Behind
The Rise of Cyclocross
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