Tasting Tequila with Brad

This Tequila Was an Accident… and Won BEST Blanco?! (House of Rare Review)

Bradley Niccum — Mon, 13 Apr 2026 22:00:00 +0000

What happens when a tequila cook goes wrong… and turns into the BEST blanco of the year? In this review, I break down House of Rare Founder’s Cut Blanco — a limited 777 bottle release that won Best in Show at ADI 2025. This is one of the most unique production stories I’ve seen in tequila. An oven shuts off mid-cook… Instead of dumping the batch… they keep going. The result? A 68-hour cook and one of the most complex blancos I’ve tasted. In this video, I cover: • Full tasting notes (nose, palate, finish) • Production breakdown (NOM 1648 – Herencia de Agaves) • The “accident” that created this tequila • Whether this is actually worth the hype This tequila is additive-free, bottled at 46% ABV, and comes from El Arenal in the Tequila Valley. If you’re into high-proof tequila, traditional production, and unique small-batch releases… this is one you need to know about. I also have an interview coming soon with Miguel Ortiz — so make sure you’re subscribed. #tequila #tequilareview #additivefreetequila #blancotequila #agavespirits © Tasting Tequila with Brad

Tahona vs Roller Mill Tequila… Same Juice, SHOCKING Difference? (Blind Test)

Bradley Niccum — Sun, 12 Apr 2026 12:29:00 +0000

Tahona vs roller mill tequila—does extraction method REALLY change the flavor? In this blind tequila tasting, we put two tequilas made from the SAME agave, same cook, same fermentation, and same distillation to the test. The ONLY difference? Tahona vs roller mill extraction. In this episode of Tasting Tequila with Brad, we break down one of the biggest debates in tequila: does traditional tahona crushing actually create a better, more complex tequila… or is that just hype? You’ll see a true blind test comparison between Trujillo Tahona and CUARENTA roller mill tequila—and the results might surprise you. Huge thanks to Trujillo for sending over the tequila and for the incredible hospitality. Visiting the distillery and staying at Casa Trujillo was an amazing experience that I highly recommend. Let me know in the comments: Do you think tahona actually makes a difference? What You’ll Learn: • Tahona vs roller mill tequila differences • How extraction impacts flavor and texture • Blind tasting results (no bias) • Why production methods matter (or don’t) Subscribe for More Tequila Content: Reviews Blind tastings Distillery deep dives Additive-free tequila education #Tequila #Tahona #TequilaReview #AdditiveFreeTequila #TequilaBlindTest #TequilaEducation #Agave #BlancoTequila #TequilaLovers #CraftTequila © Tasting Tequila with Brad

Marcado 28 Reposado Review | Not Just Hype?! (Celebrity Tequila Surprise)

Bradley Niccum — Sat, 11 Apr 2026 12:27:00 +0000

Marcado 28 Reposado Review | Additive-Free Tequila Breakdown Is Marcado 28 Reposado just another celebrity tequila… or is this one actually legit? In this review, I break down everything you need to know about this additive-free reposado tequila—from production and aging to tasting notes and overall value. I also recently sat down with co-founders Michael Voltaggio and Bruno Barba, and that full interview is now live on the channel—make sure to check that out after this review. This tequila is produced at NOM 1502 (Auténtica Distillery) using traditional methods and aged for 8 months in American oak barrels, giving it a unique balance of agave and barrel influence. In this video: • Marcado 28 Reposado review • Tasting notes (aroma, palate, finish) • Additive-free tequila discussion • Is it worth the price? • Celebrity tequila vs real craftsmanship If you enjoy tequila reviews, additive-free tequila content, and deep dives into how tequila is made, you’re in the right place. Don’t forget to like, subscribe, and drop a comment if you’ve tried Marcado 28! #tequila #tequilareview #additivefree #reposado #agavespirits © Tasting Tequila with Brad

Stop Pairing Tequila With Spicy Food (Biggest Tequila Mistake Explained!)

Bradley Niccum — Fri, 10 Apr 2026 12:25:00 +0000

Stop Pairing Tequila With Spicy Food (Biggest Tequila Mistake Explained!) Stop pairing tequila with spicy food… it’s the biggest tequila mistake most people make. In this episode of Tasting Tequila with Brad, I break down the best food pairings for tequila and explain why spicy foods can actually ruin your tasting experience. If you’ve ever wondered what to eat with tequila—this video will completely change how you drink it. We’ll cover how to pair: • Blanco tequila with fresh, acidic foods like ceviche, sushi, and guacamole • Reposado tequila with grilled meats, steak, and savory dishes • Añejo and extra añejo tequila with desserts like chocolate, churros, caramel, and banana bread I also explain the golden rule of tequila pairing and why balancing acidity, fat, and sweetness is key to enhancing the agave flavor. Whether you’re new to tequila or a seasoned agave enthusiast, this guide will help you elevate your tequila experience and avoid common pairing mistakes. What You’ll Learn • Why spicy food and tequila don’t mix • The best foods to pair with each type of tequila • How to enhance flavors in high-proof tequila • Easy food pairing ideas you can try at home If you enjoy tequila reviews, education, and interviews with industry experts: Subscribe for more Tasting Tequila with Brad Drop a comment: What’s your favorite tequila pairing? © Tasting Tequila with Brad

Celebrity Tequila Done RIGHT?! Marcado 28 Interview w/ Michael Voltaggio & Bruno Barba

Bradley Niccum — Wed, 08 Apr 2026 12:23:00 +0000

Celebrity Tequila Done RIGHT?! Marcado 28 Interview w/ Michael Voltaggio & Bruno Barba Marcado 28 Tequila Interview with Michael Voltaggio and Bruno Barba — is this celebrity tequila actually legit? In this deep dive, we break down production, flavor profile, agave sourcing, and what makes this tequila different. In this episode of Tasting Tequila with Brad, I sit down with Top Chef winner Michael Voltaggio and Bruno Barba, whose family has over 10 generations in tequila production, to talk about the story behind Marcado 28 Tequila. We go deep into: • Traditional tequila production methods (autoclave vs horno) • Open-air fermentation and yeast selection • Roller mill extraction vs tahona discussion • How a chef helped design the flavor profile • What REAL additive-free tequila should taste like • The difference between celebrity tequila vs authentic tequila This is one of the most transparent conversations I’ve had about how tequila is actually made. Tasting Notes (Marcado 28) • Cooked agave sweetness upfront • Citrus + herbal transition • Pepper + spice finish • Balanced reposado with agave still leading Like | Comment your favorite tequila | Subscribe Chapters 00:00 Intro 00:30 Meet Michael Voltaggio & Bruno Barba 02:00 10 Generations of Tequila History 05:00 Why Marcado 28 Was Created 09:00 What Celebrity Tequila Gets Wrong 13:00 Flavor Profile Breakdown 17:00 FULL Production Process (Nerd Section ) 25:00 Chef Perspective on Tequila 30:00 Reposado Breakdown 35:00 Future Añejo Plans 40:00 Final Thoughts © Tasting Tequila with Brad

104 Proof Tequila?! This Underrated Blanco Will Shock You (Suerte Still Strength Review)

Bradley Niccum — Tue, 07 Apr 2026 12:17:00 +0000

104 Proof Tequila?! This Underrated Blanco Will Shock You (Suerte Still Strength Review) Suerte Still Strength Blanco Tequila Review (104 Proof / 52% ABV). This high proof tequila is tahona crushed, additive-free, and packed with intense agave flavor. Is this the most underrated still strength tequila? In this episode of Tasting Tequila with Brad, I review Suerte Still Strength Blanco, a 104 proof tequila made using traditional methods including tahona crushing and slow roasting. This is a true high proof tequila that delivers bold notes of: • Cooked agave • Citrus • White pepper • Minty minerality If you love Fortaleza Still Strength, G4 108, or Cazcanes No. 10, this tequila absolutely belongs in that conversation. Is this one of the most underrated tequilas out right now? ABOUT THE TEQUILA • 104 Proof (52% ABV) • Tahona Crushed • Additive-Free • NOM 1530 • Limited Release (~1,500 bottles) CONNECT WITH ME Like & Subscribe for honest tequila reviews Instagram: @tastingtequilawithbrad Facebook: Indiana Agave Club ⚠️ DISCLAIMER This video is for educational and entertainment purposes only. Please drink responsibly.#tequilaeducation © Tasting Tequila with Brad

Navy SEAL Owned Tequila… Is It Actually Good? | Emerald Spear Review

Bradley Niccum — Mon, 06 Apr 2026 12:15:00 +0000

Navy SEAL Owned Tequila… Is It Actually Good? | Emerald Spear Review Navy SEAL tequila review, Emerald Spear Tequila review, Emerald Spear Blanco, additive-free tequila, craft tequila review—today I break down a tequila brand founded by a Navy SEAL and whether it actually lives up to the hype. In this video, I review Emerald Spear Blanco Tequila and share full tasting notes including nose, palate, and finish. I also recently interviewed founder Nick Betts, and that insight adds a whole new layer to this tequila. We’re talking: • Flavor profile (agave, citrus, pepper, minerality) • Production philosophy • Is this tequila worth buying? If you’re into additive-free tequila, craft spirits, and honest tequila reviews—this is for you. Subscribe for weekly tequila reviews, interviews, and industry insights. #tequila #tequilareview #additivefreetequila #blancotequila #craftspirits #agave #tequilatasting © Tasting Tequila with Brad

hey DON’T Tell You This About Tequila Filtration… (It Changes Everything)

Bradley Niccum — Sun, 05 Apr 2026 12:13:00 +0000

They DON’T Tell You This About Tequila Filtration… (It Changes Everything) Tequila filtration and resting explained. In this video, we break down how filtration methods like carbon filtration, chill filtration, and membrane filtration impact tequila flavor, aroma, and overall quality. Most tequila brands don’t talk about this—but it can completely change what ends up in your glass. After distillation, tequila still contains particles, fatty acids, and compounds that affect texture and taste. Filtration removes these—but depending on how it’s done, it can either preserve complexity or strip away flavor. We also dive into the resting process, where tequila sits in stainless steel or glass to smooth out harsh notes. This step allows oxygen to naturally break down aggressive compounds—similar to letting wine breathe. Some producers even speed this up with oxygenation, but that comes with trade-offs. If you’ve ever wondered why two tequilas made the same way taste completely different… this is why. Topics Covered: • Tequila filtration explained (microns, particle size) • Carbon vs paper vs membrane filtration • Chill filtration and “grasa” • How filtration affects flavor and aroma • Tequila resting vs aging • Oxygenation and its impact on taste • Why higher proof tequila avoids chill filtration If you’re into additive-free tequila, traditional methods, and real tequila education—this is for you. Subscribe for more deep dives, reviews, and interviews from inside the tequila world. #tequila #tequilareview #additivefreetequila #agave #tequilaeducation #drinkbetter #craftspirits #highprooftequila © Tasting Tequila with Brad

This Tequila Aged in a Cherry Bitters Barrel… and They Waited 20 Months

Bradley Niccum — Sat, 04 Apr 2026 12:12:00 +0000

This Tequila Aged in a Cherry Bitters Barrel… and They Waited 20 Months Cherry bitters barrel tequila, Terra de Ensueno 2026 Private Reserve, Tequila Collective single barrel, añejo tequila review—this might be one of the most unique tequila aging stories I’ve covered. In this episode of Tasting Tequila with Brad, we review a single barrel añejo tequila that was aged in a Woodford Reserve bourbon barrel—but not just any barrel… This barrel first aged bourbon, then was used for Woodford Reserve cherry bitters, and finally aged this tequila for 20 months. Even crazier? Rob Gerard tasted it in January 2025 and decided it wasn’t ready yet—so they let it continue aging into a full añejo. This is what happens when patience meets craftsmanship. Production Details • 100% Blue Weber Agave (fully mature) • Grown at 7,118 ft elevation • Stone/brick oven cooked • Roller mill extraction • Natural open-air fermentation • Yeast blend using the Mozart Method • Twice distilled in copper pot stills • Non-chill filtered • Aged 20 months in a Woodford Reserve bourbon barrel Tasting Notes Expect a complex profile with: • Cooked agave • Caramel and vanilla • Dark cherry and subtle bitters • Oak and baking spice • Long, structured finish Why This Tequila is Different This isn’t your typical añejo tequila. The cherry bitters barrel adds a unique layer of complexity you rarely see in tequila. This is a true collector-style single barrel. Like | Comment | Subscribe Let me know—would you try a tequila aged in a cherry bitters barrel? © Tasting Tequila with Brad

House Tequila vs Private Label Tequila (Most People Get This Wrong)

Bradley Niccum — Fri, 03 Apr 2026 12:09:00 +0000

House Tequila vs Private Label Tequila (Most People Get This Wrong) Most tequila brands are NOT owned by the distillery. In this video, I break down house tequila vs private label tequila and why it completely changes how you buy tequila. If you’ve ever looked at a NOM number and thought you knew what you were getting… this video is going to change that. We’re diving into: • What house tequila really means • What private label (máquila) tequila is • Why the same distillery can produce completely different tequilas • How to actually judge tequila quality • Why some brands are just repackaged products Understanding this concept is one of the biggest unlocks in tequila education. Once you get this… you’ll never shop the same again. Whether you’re into additive-free tequila, high proof tequila, or just getting started—this is a must-know. © Tasting Tequila with Brad

Fortaleza vs Cascahuín vs Siempre vs Primo… BLIND SHOCKER

Bradley Niccum — Thu, 02 Apr 2026 22:01:00 +0000

Fortaleza vs Cascahuín vs Siempre vs Primo in a true blind reposado tequila tasting… and the results were shocking. In this episode of Tasting Tequila with Brad, I put four of the most talked-about additive-free reposado tequilas head-to-head with no labels, no bias—just pure tasting. If you’ve ever wondered which reposado tequila is actually the best, this blind test might completely change your mind. We’re talking about some of the most respected brands in tequila: • Fortaleza Reposado • Cascahuín Reposado • Siempre Reposado • Primo Reposado Which one wins? And does hype match reality? If you’re into additive-free tequila, traditional production methods, and honest reviews, this is for you. Subscribe for more tequila reviews, interviews, and blind tastings Drop a comment—Which one would YOU pick? #tequila #reposadotequila #fortaleza #cascahuin #siempretequila #blindtasting © Tasting Tequila with Brad

Navy SEAL Tequila?! The Story Behind Emerald Spear (NOM 1414)

Bradley Niccum — Wed, 01 Apr 2026 22:02:00 +0000

Navy SEAL tequila? In this interview with Nick Betts, we break down Emerald Spear Tequila, made at NOM 1414 with Sergio Cruz—plus tasting notes, story, and what makes it unique. Navy SEAL tequila… but is it actually good? In this episode of Tasting Tequila with Brad, I sit down with Nick Betts to break down the story behind Emerald Spear Tequila—a veteran-owned brand made at NOM 1414 by Sergio Cruz. We go deep into: • The Navy SEAL origins of the brand • How they landed at NOM 1414 • The real story behind Emerald Spear • Tequila myths, additives, and celebrity brands • The future of the brand (Reposado & beyond) And of course… we taste it If you care about additive-free tequila, traditional production, and real stories behind the bottle, this is one you don’t want to miss. Let me know in the comments: Would you try a Navy SEAL tequila? Like this video if you enjoy real tequila education Subscribe for more tequila reviews & interviews Drop your favorite NOM 1414 tequila below #tequila #emeraldspear #additivefreetequila #tequilareview #tequilalover #tequilatasting #crafttequila #nom1414 #tequilapodcast #whiskeyandtequila © Tasting Tequila with Brad

Cazcanes No. 10 Review (54% ABV) – Best High Proof Tequila?!

Bradley Niccum — Tue, 31 Mar 2026 22:00:00 +0000

Cazcanes No. 10 review – one of the best high proof tequilas at 54% ABV. This still strength blanco tequila is additive-free, traditionally made, and packed with agave flavor. In this episode of Tasting Tequila with Brad, I break down Cazcanes No. 10 Blanco (54% ABV) — a high proof tequila that delivers bold flavor without losing balance. After recently interviewing JP from Cazcanes, I gained a deeper appreciation for their focus on traditional production, clean water sources, and letting the agave truly shine. Tasting notes include: • Cooked agave • Citrus (lime & grapefruit) • Minerality • Black pepper spice • Long, complex finish This is not your typical tequila — bottled at still strength, it offers a raw and authentic experience that high-proof tequila lovers will appreciate. If you’re into additive-free tequila, traditionally made tequila, or looking for the best high proof tequila to try… this one deserves your attention. Drop a comment: Have you tried Cazcanes No. 10? #cazcanes #tequila #highprooftequila #tequilareview #additivefreetequila #blancotequila #tequilatasting #agave #crafttequila #tequilalovers © Tasting Tequila with Brad

Single Barrel Tequila Tastes So Different—Here's Why

Bradley Niccum — Mon, 30 Mar 2026 22:00:00 +0000

Single barrel tequila tastes different—but why? In this video, we break down what single barrel tequila is, how it’s made, and why every bottle can have a unique flavor profile compared to blended tequila. Most tequilas are blended to create consistency. But single barrel tequila comes from just ONE barrel, meaning the flavor is influenced by aging conditions, barrel placement, and natural variation—creating a one-of-a-kind tasting experience. In this episode of Tasting Tequila with Brad, you’ll learn: • What single barrel tequila really means • Why it tastes different from blended tequila • Producer vs third-party barrel picks • How barrel selection impacts flavor • What to look for before you buy If you’re into additive-free tequila, tequila reviews, or want to understand what makes certain bottles stand out—this is a must-watch. Subscribe for tequila reviews, interviews, and deep dives into how tequila is really made. #Tequila #SingleBarrel #TequilaEducation #AdditiveFreeTequila #TequilaReview © Tasting Tequila with Brad

Does Tequila Make You Skinny? The Truth About Calories & Fat Loss

Bradley Niccum — Sun, 29 Mar 2026 13:46:00 +0000

Does Tequila Make You Skinny? The Truth About Calories & Fat Loss Does tequila make you skinny? In this video we break down the tequila weight loss myth, tequila calories, fat burning, and whether tequila is actually healthier than other alcohols. Everybody says tequila is the “healthy alcohol”… but is that actually true? In this video, we separate fact from fiction and break down: • The truth about agave and “agavins” • Why tequila does NOT help with weight loss • How alcohol affects fat burning and metabolism • Tequila calories vs vodka, whiskey, and gin • Why tequila can be a smarter choice (if you drink it right) Most people get this completely wrong. Tequila doesn’t magically burn fat… but compared to sugary cocktails, it can be a better option if you’re intentional. If you’re going to drink — drink better. Featured Tequila: Valor Blanco Additive-Free Tequila Education COMMENT BELOW: What tequila myth should we bust next? © Tasting Tequila with Brad

Alto Canto Tequila Review - 9,000 Foot Altitude Secret

Bradley Niccum — Sat, 28 Mar 2026 13:43:00 +0000

Alto Canto Tequila Review - 9,000 Foot Altitude Secret Tequila made at 9,000 feet?! In this Alto Canto Blanco review, we break down how high altitude fermentation, traditional methods, and wild conditions impact flavor, aroma, and overall quality. Alto Canto Blanco is one of the most unique tequilas I’ve come across. Produced using traditional methods like brick oven cooking, tahona extraction, and open-air fermentation with fibers, this tequila is made at an extreme elevation of nearly 9,000 feet. At that altitude, everything changes — fermentation slows, the ecosystem shifts, and even the boiling point during distillation is different. So the big question is… Does that actually make better tequila? In this review, I break down: • The story behind the distillery • Traditional production methods • High-altitude fermentation impact • Full tasting notes (nose, palate, finish) • Final verdict If you’re into additive-free tequila, traditional processes, and terroir-driven spirits, this is one you need to know about. Alto Canto Blanco • Brick Oven Cooked • Tahona Crushed • Open-Air Fermentation (with fibers) • Copper Pot Distilled • High Elevation Production (~9,000 ft) This content is for educational and entertainment purposes. Please drink responsibly. © Tasting Tequila with Brad

Revisiting Cabo Wabo After Years | Honest Tequila Review

Bradley Niccum — Fri, 27 Mar 2026 13:39:00 +0000

Revisiting Cabo Wabo After Years | Honest Tequila Review Cabo Wabo Reposado review, Sammy Hagar tequila review, Cabo Wabo tequila 2026, is Cabo Wabo still good, Cabo Wabo NOM 1440, tequila review honest review. Cabo Wabo was one of the tequilas that got me into the game back in 2003… but after ownership changes and distillery moves, is it still worth drinking? In this review, I break down everything you need to know about Cabo Wabo Reposado today: Full tasting notes (nose, palate, finish) Production details (NOM 1440, autoclave, column + pot still) How it compares to the original Cabo Wabo ⚠️ What changed after Sammy Hagar sold the brand If you’re into tequila reviews, additive-free tequila, and honest opinions—this is for you. Subscribe for weekly tequila reviews, interviews, and blind tastings Drop a comment if you’ve had Cabo Wabo recently © Tasting Tequila with Brad

Is Tequila REALLY Vegan? Gluten Free… But There’s a Catch

Bradley Niccum — Thu, 26 Mar 2026 13:37:00 +0000

Is Tequila REALLY Vegan? Gluten Free… But There’s a Catch Is tequila gluten free and vegan? In this video, we break down tequila additives, glycerin in tequila, and whether tequila is truly vegan or gluten free so you know what you’re drinking. Most people assume tequila is naturally clean—but there are some things the labels don’t tell you. From glycerin additives to CRT regulations and dry extract limits, we’re breaking it all down in plain English. If you’ve ever wondered: • Is tequila gluten free? • Is tequila vegan? • What additives are in tequila? • What is glycerin in tequila? This video will give you the real answers. What you’ll learn: ✔ Why tequila is naturally gluten free ✔ The truth about vegan tequila ✔ What glycerin does to tequila ✔ CRT additive limits (0.3 g/L vs 5 g/L explained) ✔ Why labels don’t tell the full story If you’re serious about tequila, this is information you NEED to know before your next pour. Subscribe for real tequila reviews, education, and behind-the-scenes industry insight: @Tastingtequilawithbrad © Tasting Tequila with Brad

I Interviewed the CO-OWNER of Cazcanes Tequila… Here’s What You Didn’t Know

Bradley Niccum — Wed, 25 Mar 2026 13:31:00 +0000

I Interviewed the CO-OWNER of Cazcanes Tequila… Here’s What You Didn’t Know Cazcanes Tequila review, Cazcanes interview, additive free tequila, high proof tequila, how tequila is made, tequila distillery process—today I sit down with the co-owner of Cazcanes Tequila to break it all down. In this episode of Tasting Tequila with Brad, I sit down with Jon-Paul Fortunati, co-owner of Cazcanes Tequila, to go deep into what makes this brand one of the most respected additive-free tequilas on the market. We cover: • The origin story of Cazcanes Tequila • Traditional vs industrial tequila production • Additive-free tequila explained • Barrel aging, blending, and single barrel programs • High proof tequila (No. 7, No. 9, No. 10 breakdown) • Rosa, special releases, and experimental batches • Agave sourcing, water, and terroir • Behind-the-scenes distillery insights most people never see This is one of the most in-depth conversations you’ll find about how tequila is really made. If you’re serious about tequila, this is a must-watch. Subscribe for more tequila reviews, interviews, and education Follow for additive-free tequila content and deep dives into the industry © Tasting Tequila with Brad

This Tequila Uses 4 Types of Oak… Here’s What Happened

Bradley Niccum — Tue, 24 Mar 2026 13:28:00 +0000

This Tequila Uses 4 Types of Oak… Here’s What Happened Mijenta Symphony Series No. 3 review, Mijenta tequila review, Symphony Series tequila, NOM 1499 tequila, additive free tequila, añejo tequila review, high proof tequila. Mijenta Symphony Series No. 3 just dropped, and this might be one of the most unique barrel-aged tequilas of 2026. This special release is aged for 18 months in custom “symphony barrels” built from multiple types of American oak — creating a layered and evolving aging process that’s very different from traditional tequila. But here’s the twist… This is the FIRST Symphony Series made at NOM 1499 Previous releases were produced at NOM 1412 Bottled at 45% ABV and unfiltered So the real question is: Does this experimental barrel concept actually improve the tequila… or just make a better story? In this review, I break down: ✔️ Nose, palate, and finish ✔️ Barrel influence vs agave balance ✔️ Impact of the NOM change ✔️ Whether this is worth your money This is a must-watch if you’re into additive-free tequila, high-proof expressions, or limited releases. Let me know in the comments — would you try this? © Tasting Tequila with Brad

Lost Lore Valley Blanco Review | 96 Proof Valley Tequila vs Highland Flavor

Bradley Niccum — Mon, 23 Mar 2026 13:25:00 +0000

Lost Lore Valley Blanco Review | 96 Proof Valley Tequila vs Highland Flavor Lost Lore Valley Blanco review, 96 proof tequila, Valley vs Highland tequila differences, additive free tequila, NOM 1414 Vivanco tequila, high proof blanco tequila. Most Lost Lore tequila comes from the Highlands… but this bottle comes from the Valley — and it completely changes the flavor. In this review, I break down Lost Lore Valley Blanco, a limited release tequila bottled at 48% ABV (96 proof) and made using Valley-grown Blue Weber agave from Jalisco. Produced at NOM 1414 by the Vivanco family, this expression highlights how terroir impacts tequila — with bold, earthy, mineral-driven character. This is a true additive-free tequila, confirmed by Tequila Matchmaker, and crafted using traditional methods like stone/brick oven cooking, open-air fermentation, and copper pot distillation. Only about 2,000 bottles were produced for the U.S., making this a rare release for tequila collectors and enthusiasts. In this video: • Valley vs Highland tequila explained • Full tasting notes (nose, palate, finish) • Production breakdown (NOM 1414) • Is this 96 proof tequila worth it? If you enjoy high proof tequila, additive-free tequila, and traditional tequila production, this is one you need to know about. Let me know in the comments: Do you prefer Valley tequila or Highland tequila? Subscribe for more tequila reviews, interviews, and education Follow along as we explore additive-free tequila and traditional production © Tasting Tequila with Brad

This Tequila Brand Has a Secret History | Legacy 71 Blanco Review

Bradley Niccum — Sun, 22 Mar 2026 13:24:00 +0000

This Tequila Brand Has a Secret History | Legacy 71 Blanco Review Legacy 71 Blanco Tequila review. This additive-free highlands tequila has a secret history tied to Don Julio heritage and is made using traditional methods with estate-grown agave. Is Legacy 71 a hidden gem? In this video, I break down everything you need to know about Legacy 71 Blanco — from the story behind Felipe González and his deep tequila roots, to how this tequila is made and what it actually tastes like. Huge thanks to Liz and Maria at Blue Wine & Spirits in Rialto, CA for sending this bottle over. This tequila is exclusive to BlueWineAndSpirits.net — you’re going to want to check this out if you’re interested in grabbing a bottle. What we cover: • Legacy 71 Blanco tequila review • The “secret history” behind the brand • Connection to Don Julio lineage • Estate-grown agave (500,000 plants) • Traditional tequila production methods • Additive-free tequila breakdown • Tasting notes (nose, palate, finish) • Is Legacy 71 worth it? If you enjoy tequila reviews, additive-free tequila, and learning about tequila production, make sure to subscribe for more content. © Tasting Tequila with Brad

Tequila Distillation Explained (Pot Still vs Column Still) | How Tequila Is Made

Bradley Niccum — Sat, 21 Mar 2026 22:00:00 +0000

Tequila distillation explained—how tequila is made using pot still vs column still. Learn how distillation affects flavor, alcohol content, and why some tequilas taste better than others. In this video, we break down the tequila distillation process step by step, including how alcohol is separated, what happens during heads, hearts, and tails, and the key differences between traditional copper pot stills and modern column stills. If you’ve ever wondered why some tequilas taste more complex, richer, or smoother, distillation plays a huge role. You’ll learn: • How tequila distillation works • Pot still vs column still differences • How distillation impacts flavor and aroma • Why high-proof tequila tastes different • What makes traditional tequila unique Whether you’re new to tequila or a serious agave enthusiast, this will change how you look at what’s in your glass. Subscribe for more tequila reviews, education, and behind-the-scenes content from the agave world. #tequila #tequiladistillation #howtequilaismade #agavespirits #tequilaeducation #additivefreetequila #tequilalovers #craftspirits #distillation #tequilatasting © Tasting Tequila with Brad

High Proof Reposado Tequila Blind Tasting | Are These ALL Worth the Money?

Bradley Niccum — Fri, 20 Mar 2026 22:00:00 +0000

High proof reposado tequila blind tasting featuring Manuscrito Chapter Four, Tequila Ocho Widow Jane 2022, La Pulga Reposado, and Lost Lore High Proof Reposado to find out if they are really worth the money. Have you ever spent good money on a high-proof reposado and wondered if it actually lives up to the hype? Today we’re putting four seriously respected bottles to the test in a true blind tasting — no labels, no bias, just what’s in the glass. Featured Tequilas: • Manuscrito Chapter Four High Proof Reposado (NOM 1643) • Tequila Ocho Widow Jane 2022 Barrel Select (91 Proof) • La Pulga Reposado (110 Proof) • Lost Lore High Proof Reposado (NOM 1414) These are all additive-free (or traditionally made), high-proof expressions with strong reputations — but blind tasting always tells the real story. The twist? There are NO losers in this lineup. From bold and intense to balanced and refined, this is what high-proof reposado tequila should taste like. If you love: • Additive-free tequila • High proof tequila • Blind tastings • Tequila reviews with real honesty You’re in the right place. COMMENT BELOW: Which of these are you reaching for first? #Tequila #Reposado #HighProofTequila #AdditiveFreeTequila #TequilaReview #BlindTasting #Agave #TequilaLovers © Tasting Tequila with Brad

Your Tequila Took 10 Years to Make… Here’s Why

Bradley Niccum — Thu, 19 Mar 2026 22:00:00 +0000

How tequila is made, agave farming, Blue Weber agave, tequila process explained — your tequila took up to 10 years to make, and it all starts in the agave fields of Mexico. In this episode of Tasting Tequila with Brad, we break down how tequila actually begins — long before distillation. You’ll learn how agave is grown, the difference between seed vs hijuelos, and why most tequila comes from cloned plants. We also explain: • Why agave takes 5–10 years to mature • What happens when the agave plant flowers (quiote) • How monoculture farming impacts tequila quality • The role of bats in agave pollination • Why growing practices matter for flavor and sustainability If you’ve ever wondered how tequila is made or why quality tequila takes so long, this video explains everything from the ground up. Subscribe for tequila reviews, interviews, and education: https://youtube.com/@TastingTequilaWithBrad #tequilalovers #Agave #TequilaEducation #HowTequilaIsMade #AdditiveFreeTequila #TequilaLovers #AgaveSpirits #TequilaFacts #TastingTequila © Tasting Tequila with Brad

Tequila Secrets Revealed with Cambio Founder John des Rosiers

Bradley Niccum — Wed, 18 Mar 2026 22:00:00 +0000

In this exclusive interview, Chef John des Rosiers, founder of Cambio Tequila, joins Tasting Tequila with Brad to break down the secrets behind one of the most unique additive-free tequilas being made today. We dive deep into the science and philosophy behind tequila production, including: • Why French oak barrels create better tequila aging • The difference between American oak vs French oak • How barrel aging shapes Blanco, Reposado, Añejo, and Extra Añejo tequila • The art of blending tequila from multiple barrels • Why tequila should always taste like agave first • The story behind the Cambio Urban Cowboy Bespoke program • How tequila producers experiment with different barrel types like Madeira, Sherry, and Bordeaux • Why traditional tequila production is making a comeback Chef John also shares his perspective on the future of tequila, the rise of additive-free tequila, and why consumers are finally demanding higher quality agave spirits. If you love learning about how tequila is actually made, this is one of the most informative conversations you’ll see. Featured Tequila Cambio Urban Cowboy Special Edition Subscribe for more tequila reviews, interviews, and education Tasting Tequila with Brad Follow for more tequila content © Tasting Tequila with Brad

The Tequila Recipe From the Grim Reaper? | Blanco Muerte Tequila Review

Bradley Niccum — Tue, 17 Mar 2026 20:32:00 +0000

Today on Tasting Tequila with Brad we’re reviewing Blanco Muerte Tequila, a tequila with one of the most unusual origin stories in the tequila world. According to the legend, the recipe for this tequila was given to a grieving widower named Don Blanco by the Grim Reaper himself in the hills of Jalisco in 1821. The story says the Reaper delivered a copper plate engraved with a tequila recipe meant to bring strength and happiness. But great stories don’t always mean great tequila… so today we’re putting Blanco Muerte Blanco to the test. In this review we cover: • The legend of Blanco Muerte • Production details (NOM 1504) • How the tequila is made • Aroma, flavor, and finish • Whether this blanco tequila is worth buying Blanco Muerte is produced using 100% Blue Weber agave, cooked in traditional brick ovens, crushed with a roller mill, fermented in stainless steel tanks, and distilled twice in copper pot stills. If you enjoy tequila reviews, tequila education, and learning the stories behind the brands, make sure to subscribe to Tasting Tequila with Brad. Cheers! #tequila, #tequilareview, #blancotequila, #agavespirits, #tequilalovers, #tequilatasting, #crafttequila, #tequilaeducation, #tequilacollector, #tastingtequilawithbrad

110 Proof Tequila?! Cabal Still Strength Blanco Review | Flavor or Burn?

Bradley Niccum — Mon, 16 Mar 2026 20:18:00 +0000

110 Proof Tequila?! Cabal Still Strength Blanco Review | Flavor or Burn? Cabal Still Strength Blanco Tequila review! This 110 proof tequila is bottled at the maximum legal strength allowed for tequila. In this video we taste Cabal Still Strength Blanco Lot 01 and find out if the extra proof brings more flavor… or just more burn. Cabal Still Strength Blanco is produced at NOM 1646 – Destiladora La Roca in Amatitán, Jalisco, located in the Tequila Valley (Los Valles). This limited release tequila is tied to a specific agave parcel called El Crucero II, highlighting Cabal’s focus on traceability and agave origin. At 55% ABV (110 proof), this tequila sits at the legal ceiling of the tequila category, making it one of the strongest expressions available. But does higher proof mean better tequila? In this review we cover: • Cabal Tequila production methods • Agave source and fermentation details • Tasting notes and aroma profile • Mouthfeel and finish • Whether high-proof tequila is worth it If you enjoy additive-free tequila, high proof blanco tequila, or tequila education, this review is for you. Tequila tasting notes include: Cooked agave, minerality, citrus, black pepper, herbal notes, and a long peppery finish. Subscribe for more tequila reviews Tasting Tequila with Brad features tequila reviews, tequila education, and interviews with people in the tequila industry. Subscribe for weekly tequila content. © Tasting Tequila with Brad

This Blanco Spent Time in a Barrel? | Manuscrito Cuento Corto Review

Bradley Niccum — Sun, 15 Mar 2026 20:17:00 +0000

This Blanco Spent Time in a Barrel? | Manuscrito Cuento Corto Review Manuscrito Cuento Corto tequila review! This 100 proof rested blanco tequila from NOM 1643 El Sabino Distillery is one of the most interesting tequila releases of the year. In this video we review Manuscrito Tequila Cuento Corto, a high proof blanco rested in Four Roses bourbon barrels that delivers bold agave flavor with subtle barrel complexity. Manuscrito Cuento Corto is crafted by Master Distiller Oscar Vazquez Camarena using traditional tequila production methods including stone oven cooking, open-air fermentation with fibers, and copper pot distillation. Bottled at 50% ABV (100 proof), this limited-edition tequila delivers a powerful yet balanced sipping experience. In this review we break down: • Aroma and tasting notes • Rested blanco vs reposado tequila • Four Roses barrel influence • High proof tequila flavor profile • Why this limited release is so unique If you enjoy additive-free tequila, high proof tequila, and traditional tequila production, this is a bottle worth learning about. Manuscrito Cuento Corto is produced at NOM 1643 Destilería El Sabino in Jesús María, Jalisco using single-estate agave and traditional methods. Subscribe for more tequila reviews, tequila education, and interviews with the people behind the best agave spirits. More tequila reviews on the channel every week. © Tasting Tequila with Brad

Maestros Del Agave Pick? Volcán Blanco Tequila Review | Is It Actually Good?

Bradley Niccum — Sat, 14 Mar 2026 20:13:00 +0000

Maestros Del Agave Pick? Volcán Blanco Tequila Review | Is It Actually Good? Volcán de Mi Tierra Blanco Tequila review. Today I’m tasting this tequila from the Maestros del Agave program to see if it’s actually a great blanco or just hype. Produced at NOM 1523, this tequila blends Highland and Valley agave for a balanced profile. In this review we break down: • The story behind Volcán de Mi Tierra • The Maestros del Agave class experience • Nose, palate, and finish • Whether this blanco is worth buying Volcán Blanco is a tequila that tries to balance highland fruit notes with the earthy minerality of valley agave. But does it deliver? Let’s find out. If you enjoy tequila education, additive-free tequila reviews, and interviews with tequila makers, make sure to subscribe to Tasting Tequila with Brad. New tequila reviews every week. ⸻ Call To Action Subscribe for more tequila reviews and interviews with tequila makers from across Mexico. © Tasting Tequila with Brad

Darker Tequila Tastes Better? Think Again

Bradley Niccum — Fri, 13 Mar 2026 20:08:00 +0000

Darker Tequila Tastes Better? Think Again Many people believe darker tequila tastes better, but that’s one of the biggest myths in the tequila world. In this video we break down why tequila color doesn’t always equal quality and explain how tequila actually gets its color. A lot of tequila drinkers assume añejo tequila or darker tequila must be better, but the truth is more complicated. Some of the best tequilas in the world are actually blancos that highlight pure cooked agave flavor. In this video we cover: • Why tequila changes color • The difference between blanco, reposado, añejo, and extra añejo • How barrel aging affects tequila • Why some tequilas are darker because of additives • How to choose better tequila when shopping If you want to learn more about additive-free tequila, tequila production, and how tequila is made, subscribe for more reviews, interviews, and tequila education. Bottle featured in this episode: Arette Gran Clase Subscribe for weekly tequila reviews and tequila industry interviews. © Tasting Tequila with Brad

Cazcanes Numbers Confusing You? Here's the Truth About #7, #9, #10

Bradley Niccum — Thu, 12 Mar 2026 20:06:00 +0000

Cazcanes Numbers Confusing You? Here's the Truth About #7, #9, #10 Cazcanes tequila bottles labeled #7, #9, and #10 confuse a lot of people in the tequila aisle. What do these numbers actually mean? In this video I explain the difference between Cazcanes #7 (40% ABV), Cazcanes #9 (50% ABV), and Cazcanes #10 (54% ABV) and how proof level changes the flavor of tequila. Cazcanes Tequila is known for producing traditionally made, additive-free tequila and highlighting proof levels rather than just aging categories like blanco, reposado, or añejo. In this video we cover: • Why Cazcanes tequila uses numbers • The difference between 40%, 50%, and 54% ABV tequila • Why higher proof tequila often has more agave flavor • What tequila enthusiasts mean by high proof tequila • Which proof level might be best for you If you enjoy learning about tequila, additive-free brands, and the craft behind agave spirits, make sure to subscribe. On this channel we review tequila, interview tequila makers, and break down how tequila is made. Salud © Tasting Tequila with Brad

The Mind Behind Cabal Tequila | Founder Everardo Gonzalez Jr

Bradley Niccum — Wed, 11 Mar 2026 20:00:00 +0000

The Mind Behind Cabal Tequila | Founder Everardo Gonzalez Jr Cabal Tequila founder Everardo Gonzalez Jr joins me to talk about the story behind Cabal Tequila, one of the most unique tequila brands coming out of Jalisco. We dive into the philosophy, production methods, fermentation, yeast development, and the famous horse-head Cabal tequila bottle. Everardo shares how his family’s 100+ years of agave farming in Los Altos de Jalisco influenced the creation of Cabal Tequila and why the brand focuses on precision, intention, and traditional tequila production. We discuss: • The meaning behind the name Cabal • Why the iconic horse head bottle exists • The transition to the new Cabal bottle design • Developing a custom yeast strain from agave plants • The philosophy behind tequila craftsmanship • French oak barrels and aging techniques • Why the finish of a tequila matters most • The future of Cabal Tequila If you love learning about how tequila is made, the stories behind the brands, and conversations with tequila founders, this episode is for you. Cabal Tequila is available at: https://siptequila.com Follow Cabal Tequila: https://www.cabaltequila.com Subscribe for more tequila reviews, interviews with tequila makers, and deep dives into the world of agave spirits. © Tasting Tequila with Brad

100 Proof Tequila Aged in Glass?! | Almatitán Alma Joven Review (NOM 1646)

Bradley Niccum — Tue, 10 Mar 2026 19:57:00 +0000

100 Proof Tequila Aged in Glass?! | Almatitán Alma Joven Review (NOM 1646) I’ve had a lot of high proof tequilas on this channel… but this one is different. Today we’re reviewing Almatitán Alma Joven, a 100 proof tequila aged in glass and bourbon barrels, produced at NOM 1646 La Roca Distillery in the Valley of Amatitán. This limited-edition joven tequila is a blend of still-strength blanco rested in glass demijohns and reposado aged in Kentucky bourbon barrels, creating a bold tequila with roasted agave, mineral character, and serious structure. Produced by the Sandoval family, this tequila is made using estate-grown organic agave, traditional stone hornos, open-air fermentation with wild yeast, and copper pot still distillation. In this review we break down: • What makes tequila aged in glass unique • The production methods behind Almatitán Tequila • Valley vs Highlands flavor profiles • High proof tequila tasting notes • Whether this joven tequila is worth hunting down Tasting notes include: Roasted agave, white pepper, baking spice, espresso, cacao nib, minerality, caramelized sugar, and a long peppery finish. If you enjoy additive-free tequila, high proof tequila, or learning how tequila is made, this is a bottle worth discovering. Subscribe for more tequila reviews, distillery interviews, and tequila education. © Tasting Tequila with Brad

Cristalino Tequila Explained | Authentico Organic Cristalino Review (Clear… But Aged?)

Bradley Niccum — Mon, 09 Mar 2026 19:52:00 +0000

Cristalino Tequila Explained | Authentico Organic Cristalino Review (Clear… But Aged?) Cristalino tequila explained! In this video we review Authentico Organic Cristalino Tequila and explain what a Cristalino tequila is, how charcoal filtration works, and why aged tequila can appear clear. If you’ve ever wondered how Cristalino tequila is made, this review breaks it down. Cristalino tequila starts as an aged tequila (reposado, añejo, or extra añejo) that is filtered through charcoal to remove color while keeping some of the barrel character. In this review we use Authentico Organic Cristalino as an example — an additive-free tequila made from 100% USDA organic blue weber agave, aged in American oak and filtered for clarity. We’ll talk about: • What Cristalino tequila is • Why Cristalino tequila exists • How charcoal filtration works • Whether Cristalino tequila is additive-free • Tasting notes for Authentico Organic Cristalino Tasting notes include citrus, mocha cream, chocolate, lemon sugar cookie sweetness, and earthy agave with a smooth clean finish. If you enjoy tequila education, tequila reviews, and learning about additive-free tequila, subscribe for more videos. © Tasting Tequila with Brad

Agave Bomb Blanco? PM Spirits Tequila Review | Nicolas Palazzi Interview

Bradley Niccum — Sun, 08 Mar 2026 19:44:00 +0000

PM Spirits Blanco Tequila review, additive free tequila, PM Spirits Project tequila, Nicolas Palazzi tequila interview, agave bomb blanco tequila review, NOM 1468 tequila, traditional tequila production, Valley tequila. I recently sat down with Nicolas Palazzi, the founder of PM Spirits, and after that conversation I knew I had to properly review this bottle. This is PM Spirits Project Blanco Tequila, produced at Grupo Tequilero México in the Valley of Jalisco. This tequila is made using traditional methods: • Estate-grown Blue Weber agave • Brick horno cooking • Roller mill extraction • Copper pot still distillation • Additive-free production The result? A seriously agave-forward blanco that many people are calling an “Agave Bomb.” In this review we break down: Aroma and tasting notes Production methods Valley tequila character Insights from my interview with Nicolas Palazzi If you enjoy traditional additive-free tequila, this is one you should know about. ⸻ Tequila Gear & Merch Check out great tequila gear and products here: https://drinkhawks.com/ ⸻ Support the Channel If you enjoy tequila reviews, interviews with industry insiders, and honest additive-free tequila content: ✔ Like the video ✔ Subscribe to the channel ✔ Share with your tequila friends Your support helps keep the tequila education flowing. ⸻ About Tasting Tequila This channel explores: • additive-free tequila • traditional tequila production • tequila reviews • tequila distillery interviews • agave spirits education Subscribe for more deep dives into authentic tequila. © Tasting Tequila with Brad

Your Margarita Is Missing This (Jalisco 1562 Orange Liqueur)

Bradley Niccum — Sat, 07 Mar 2026 19:42:00 +0000

Your Margarita Is Missing This (Jalisco 1562 Orange Liqueur) Is your Margarita missing that "premium" touch? ✨ Most people focus on the Tequila, but the secret to a world-class Margarita is the orange liqueur. Today we’re reviewing Jalisco 1562, an orange liqueur made specifically to pair with agave spirits. Unlike your average sugary Triple Sec, this bottle brings a depth and authenticity that transforms your cocktail from "okay" to "exceptional." © Tasting Tequila with Brad

Old vs New El Ultimo Agave Tequila Review | A $25 Budget Tequila Surprise

Bradley Niccum — Fri, 06 Mar 2026 19:40:00 +0000

Old vs New El Ultimo Agave Tequila Review | A $25 Budget Tequila Surprise Today we’re doing something tequila fans love… a dusty bottle comparison. I found an older bottle of El Ultimo Agave Blanco tequila sitting on the shelf at a local liquor store, and right next to it I had the new version produced by master distiller Ileana Partida at NOM 1522 (Casa de Oro Distillery). So the question is simple: Is the older bottle better… or is the new version actually improved? El Ultimo Agave is one of the best budget tequilas you can find around $25, and it’s made by one of the most respected tequila producers in Jalisco. In this side-by-side tasting we compare the old label vs the new release to see if the flavor profile has changed. We break down the nose, palate, and finish of both bottles and talk about what makes this tequila such an incredible value. Expect notes of: • Cooked agave • Earthy minerality • Pepper spice • Celery and grassy notes • Subtle chocolate tones If you enjoy additive-free tequila, budget tequila reviews, or dusty bottle finds, this one is for you. Let me know in the comments: What’s the best dusty bottle you’ve ever found in a liquor store? And as always… Know what you’re drinking. Cheers. Tequila: El Ultimo Agave Blanco Distillery: Casa de Oro NOM: 1522 Master Distiller: Ileana Partida Region: Jalisco, Mexico Style: Blanco Tequila Price: Around $25 © Tasting Tequila with Brad

Why Does This Tequila Smell Funky? | Chamucos Diablo 110 Proof Blanco Review

Bradley Niccum — Thu, 05 Mar 2026 19:38:00 +0000

Why Does This Tequila Smell Funky? | Chamucos Diablo 110 Proof Blanco Review Chamucos Diablo Blanco 110 proof tequila review! In this video I taste and review Chamucos Diablo high proof blanco tequila from NOM 1586 and explain why this tequila has such a funky fermentation-driven aroma. Chamucos Diablo is a 110 proof (55% ABV) high proof blanco tequila made from 100% blue weber agave. This tequila is known for its bold aroma, savory funk, and intense agave flavor. In this review we break down the nose, palate, finish, and what makes this tequila different from other high proof blancos on the market. Chamucos has moved distilleries over the years and is currently produced at NOM 1586. We’ll talk about how fermentation, proof, and production methods can create the “funky” aromas that tequila enthusiasts love. If you’re into additive-free tequila, high proof tequila, still strength tequila, and traditional production methods, this bottle is worth discussing. On this channel we review tequila, interview tequila makers, and explore the craft behind real tequila. Subscribe for more tequila reviews, tequila education, and agave spirit interviews. © Tasting Tequila with Brad

PM Spirits Founder Nicolas Palazzi: NO BS Tequila Talk | Why Most Tequila Brands Won’t Last

Bradley Niccum — Wed, 04 Mar 2026 19:36:00 +0000

PM Spirits Founder Nicolas Palazzi: NO BS Tequila Talk | Why Most Tequila Brands Won’t Last PM Spirits founder Nicolas Palazzi joins me for a brutally honest conversation about the tequila industry, brand building, and what it really takes to launch a tequila company. Nicolas started PM Spirits in Brooklyn in 2011 and built a reputation for importing some of the most respected spirits in the world. In this interview we talk about his approach to tequila, transparency in production, and why he believes many tequila brands entering the market today will not survive. We also dive deep into the story behind PM Spirits Project Blanco Tequila, produced at NOM 1468, and why Nicolas believes in radical transparency — even printing fermentation time, agave ripeness, and distillation details directly on the label. If you love additive-free tequila, artisanal spirits, or want to understand the business side of tequila, this conversation is packed with insight. In this interview we cover: • How PM Spirits started • Why Nicolas moved from Cognac into tequila • The philosophy behind PM Spirits Project Tequila • Why transparency matters in tequila • The reality of starting a tequila brand • Why many tequila brands will disappear in the coming years • The difference between real tequila and marketing hype • Inside NOM 1468 production If you enjoy interviews with tequila makers and founders, make sure to subscribe to Tasting Tequila with Brad for more conversations with the people shaping the agave spirits industry. Subscribe for more tequila reviews, interviews, and industry insights. © Tasting Tequila with Brad

The Truth About Tequila Salt and Lime Nobody Tells You

Bradley Niccum — Tue, 03 Mar 2026 19:30:00 +0000

The Truth About Tequila Salt and Lime Nobody Tells You The truth about tequila salt and lime is not what most people think. The tequila salt and lime ritual didn’t start as Mexican tradition — it may have started as a medical recommendation during the early 1900s influenza pandemic. In this episode of Tasting Tequila with Brad, we break down: • Where salt and lime with tequila actually came from • Whether Mexicans really drink tequila that way • The Spanish Flu connection • How mixto tequila shaped American shot culture • The real traditional tequila pairing: sangrita If you care about authentic tequila culture, additive-free tequila, and real agave education — this is for you. Before your next tequila shot… watch this. Subscribe for weekly tequila reviews, tequila history, distillery deep dives, and interviews from the agave world. © Tasting Tequila with Brad

Why Did Valor High Proof Sell Out So Fast? (Batch 2 Review)

Bradley Niccum — Mon, 02 Mar 2026 19:29:00 +0000

Why Did Valor High Proof Sell Out So Fast? (Batch 2 Review) Valor High Proof Blanco Batch 2 Review at 47% ABV. This still strength tequila sold out fast — here’s why. We break down aroma, flavor, production method, and availability. ⸻ Valor High Proof Blanco Batch 2 comes in hotter than Batch 1 at 47% ABV, bringing even more cooked agave intensity, minerality, and that signature vegetal funk. In this review, we cover: • Aroma and tasting notes • Mouthfeel and finish • Autoclave low-pressure cooking • Roller mill extraction • Open stainless fermentation • Stainless pot distillation with copper coils • Why this batch sold out so fast • Where you might still find it This limited release tequila is nearly gone from the factory — if you see it, grab it. Plus, 10% of sales support the Gente Buena Foundation, helping provide running water, clinics, and education in Jalisco. Let me know in the comments: Did you get a bottle of Batch 2? Subscribe for honest tequila reviews, interviews with founders, and deep dives into production methods. ⸻ © Tasting Tequila with Brad

Why This 100 Proof Tequila Has Lived in My Bar for Months | Paladar Still Strength Review

Bradley Niccum — Sun, 01 Mar 2026 22:00:00 +0000

Paladar Still Strength Blanco tequila review. This 100 proof additive-free tequila has been sitting in my bar for months. Estate grown agave, wild fermentation, brick oven cooked, and bottled at still strength — here’s why I kept it.

Full review of Paladar Still Strength Blanco (50% ABV), produced using traditional brick ovens, open-air pine box fermentation, and wild yeast. This additive-free tequila is bold, mineral-driven, and built for agave lovers.

I recently met Eduardo Orendain Jr. and Peter, co-founder of Paladar, and we’ve got a full interview coming in April diving into their production philosophy, estate agave, fermentation choices, and why they bottle at 100 proof.

If you love still strength tequila, high proof blancos, additive-free brands, and traditional production methods — this one deserves your attention.

Drop a comment:

Do you prefer still strength tequila or 80 proof blancos?

Subscribe for more tequila reviews, interviews, and deep dives into additive-free tequila.

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Tequila Isn't Made From Cactus

Bradley Niccum — Sat, 28 Feb 2026 22:00:00 +0000

Tequila is NOT made from cactus. Tequila is made from Blue Weber Agave, and this is one of the biggest tequila myths out there. In this video, we break down where tequila really comes from, how agave is harvested, and why people confuse agave with cactus. If you’ve ever heard someone say tequila is made from cactus, this episode will give you the facts. We’ll cover: • What Blue Weber Agave actually is • How long agave takes to grow • Why it looks like a cactus (but isn’t) • How tequila is legally defined • What makes 100% agave tequila different Tequila can only be made in specific regions of Mexico, primarily Jalisco, and must be made from Blue Weber Agave to legally carry the name “tequila.” Understanding the plant helps you understand the spirit. If you love learning the truth about tequila, agave production, tequila myths, and real education about additive-free and authentic tequila, you’re in the right place. Subscribe for weekly tequila reviews, interviews with brand founders, production deep dives, and myth-busting education. #TastingTequilaWithBrad #Tequila #BlueWeberAgave #TequilaMyths #Agave #TequilaEducation © Tasting Tequila with Brad

Is Flavored Tequila Real Tequila? Tequila Cream Explained

Bradley Niccum — Fri, 27 Feb 2026 17:17:00 +0000

Flavored tequila, tequila cream, and tequila-based liqueurs are everywhere — but are they real tequila? In this video, I break down what flavored tequila is, how it’s classified, and how it compares to traditional 100% agave tequila. Most people don’t understand the difference between: • 100% agave tequila • Tequila flavored products • Tequila cream liqueurs • Additives vs flavoring If you’ve ever wondered whether coconut tequila, chocolate tequila cream, or other flavored expressions are legitimate tequila — this video will clear it up. We’ll cover: – Mexican regulations – CRT classification – What happens after distillation – The difference between flavored tequila and additive-free tequila – Why transparency matters Whether you’re a tequila beginner or a seasoned agave nerd, this is one conversation the industry needs to have. Drop your thoughts in the comments: Do you drink flavored tequila — or are you strictly agave only? Subscribe for honest tequila reviews, interviews, and education. #TastingTequilaWithBrad © Tasting Tequila with Brad

This Isn’t Tequila… It’s Fermented Mango Distilled in Mezcal Stills

Bradley Niccum — Thu, 26 Feb 2026 17:14:00 +0000

This isn’t tequila. It’s fermented mango distilled in traditional wood-fired mezcal stills in Oaxaca. Benhez Mango Distillate is not agave, not mezcal, and not flavored tequila. In today’s episode of Tasting Tequila with Brad, we break down one of the most misunderstood bottles I’ve featured. Benhez Mango Distillate is made from fully fermented mangoes — no agave — then distilled in the same wood-fired copper pot stills used for traditional mezcal production in Oaxaca. We cover: • How fermented mango becomes alcohol • Why this can’t be labeled tequila or mezcal • The wood-fired copper pot still process • Full tasting notes • How it compares to flavored tequila • Why this matters for craft Mexican spirits This isn’t mango-flavored tequila. This is true fruit distillation using traditional mezcal equipment. If you care about authentic production methods, additive-free spirits, and expanding beyond CRT rules — this episode is for you. Subscribe for more deep dives into tequila, mezcal, and traditional Mexican spirits. #FermentedMango #NotTequila #NotMezcal #Benhez #BenhezMangoDistillate #MangoDistillate #MexicanSpirits #FruitDistillate #OaxacaSpirits #CraftSpirits #MezcalCulture #WoodFiredStill #TequilaEducation #AgaveCommunity #AdditiveFreeSpirits #SpiritsReview #TastingTequilaWithBrad © Tasting Tequila with Brad

State of Tequila 2026: 6 Trends Changing EVERYTHING (Tequila Report + PV Update)

Bradley Niccum — Wed, 25 Feb 2026 17:02:00 +0000

State of Tequila 2026 is HERE. Jay Baer and Maddie Jager from The Tequila Report reveal the biggest tequila trends, craft tequila growth, pricing shifts, and a Puerto Vallarta update every fan needs to hear. In this deep-dive conversation, we break down the Tequila Report’s new research and what it means for brands, collectors, and everyday tequila drinkers. The data shows the market is splitting fast — and only differentiated brands may survive the next wave. In this episode we cover: • The 6 trends shaping tequila in 2026 • Why craft tequila is growing while the category flattens • The real price ceiling for blanco and reposado • How shelf space and distribution are squeezing small brands • The truth about celebrity tequila performance • What’s currently happening in Puerto Vallarta If you love tequila education, industry insights, and behind-the-scenes conversations — this one is packed. FREE VALUE — DON’T MISS Subscribe to The Tequila Report (FREE): https://tequilareport.com/subscribe Want insider perks, discounts, and exclusive access? https://tequilareport.com/upgrade Like this video Comment your biggest tequila trend prediction for 2026 Subscribe to Tasting Tequila with Brad for honest tequila reviews and industry insights

The Truth About the Worm in Tequila (It’s Not What You Think)

Bradley Niccum — Tue, 24 Feb 2026 17:11:00 +0000

The truth about the worm in tequila might surprise you. There is no worm in real tequila — the tequila worm myth actually comes from mezcal, not 100% blue weber agave tequila. Most people believe tequila has a worm in the bottle, but that’s completely false. In this episode of Tasting Tequila with Brad, I break down where the worm myth started, why tequila never had a worm, and how mezcal marketing created decades of confusion. We’ll cover: • The real origin of the mezcal worm • Why tequila regulations don’t allow it • The difference between tequila and mezcal • Why this myth refuses to die • What’s actually in 100% blue weber agave tequila If you love tequila education, additive-free tequila, NOM breakdowns, distillery insights, and myth-busting content — subscribe and join the agave community. #Tequila #TequilaMyths #WormInTequila #TequilaFacts #Mezcal #MezcalVsTequila #AgaveSpirits #BlueWeberAgave #TequilaEducation #AdditiveFreeTequila #TequilaTruth #TequilaHistory #TequilaExplained #TastingTequilaWithBrad #TequilaLovers © Tasting Tequila with Brad

Is This a REAL Estate Grown Reposado? | Socorro Tequila Review

Bradley Niccum — Mon, 23 Feb 2026 17:13:00 +0000

Is This a REAL Estate Grown Reposado? | Socorro Tequila Review Socorro Tequila Reposado review from NOM 1610. This estate grown tequila is made using traditional brick ovens, 96-hour fermentation, and double distillation. Is this a real estate agave reposado worth buying? In this episode of Tasting Tequila with Brad, we break down the full production process of Socorro Reposado — from harvest in the agave fields of Jalisco to horno cooking, roller mill extraction, long fermentation, careful heart cuts during distillation, and 4 months of aging in American oak barrels. This 100% Blue Weber agave tequila is non-chill filtered to preserve texture and character. We’ll cover: • Estate agave harvest • Traditional brick oven cooking • 96-hour fermentation • Double distillation process • Tasting notes (caramel, vanilla, roasted agave, citrus zest, pepper) • Finish and mouthfeel If you care about traditional tequila production and estate-grown agave, this review is for you. Subscribe for more in-depth tequila reviews, distillery insights, and honest tasting notes. © Tasting Tequila with Brad

What Happened to Tequila Cabeza & Los Dos?

Bradley Niccum — Sun, 22 Feb 2026 17:10:00 +0000

What Happened to Tequila Cabeza & Los Dos? What happened to Tequila Cabeza and Los Dos from NOM 1414? In this episode of Tasting Tequila with Brad, we break down why these tequila brands disappeared and what really causes tequila brands to fail. Tequila Cabeza and Los Dos were both produced at NOM 1414 (Destiladora El Ranchito), a respected distillery in Jalisco. So why did these brands vanish from shelves? In this video we discuss: • Tequila Cabeza discontinued rumors • Los Dos tequila from NOM 1414 • Why tequila brands disappear • How distillery contracts work • Distribution and marketing challenges • El Último Agave from NOM 1522 returning The tequila industry is booming — but not every brand survives. If you enjoy additive-free tequila, NOM breakdowns, and real industry insight, make sure to subscribe. Comment below: Which tequila do you miss the most? © Tasting Tequila with Brad

500 Years of Tequila in One Tasting… Which Era Tastes Best? | Clase 33 Review

Bradley Niccum — Sat, 21 Feb 2026 17:07:00 +0000

500 Years of Tequila in One Tasting… Which Era Tastes Best? | Clase 33 Review 500 Years of Tequila in one tasting. In this Clase 33 Tequila review, we compare ancestral agave spirit, tahona tequila, traditional tequila, and modern diffuser tequila from NOM 1610 Casa Camarena. Clase 33 recreates tequila from four historical eras of Mexico — Pre-Hispanic, Conquest, Independence, Revolution, and Modern Day. Each bottle is produced using the techniques of its time: • Fermented ancestral agave • Filipino-style distillation • Tahona stone + masonry ovens • Roller mills + stainless steel • Diffuser + column still Produced at NOM 1610 (Casa Tequilera Dinastía Arandina – Casa Camarena), this project explores how history shaped tequila production — and how those changes affect flavor. Does traditional tequila taste better than modern diffuser tequila? Does tahona really make a difference? Can you taste 500 years of evolution? We break down aroma, mouthfeel, texture, structure, and finish for each era. Drop a comment: Which era would YOU drink? Subscribe for weekly tequila reviews, additive-free tequila education, blind tastings, and behind-the-scenes distillery insights. © Tasting Tequila with Brad

They Moved NOMs?! What Happens When Tequila Changes Distilleries

Bradley Niccum — Thu, 19 Feb 2026 17:08:00 +0000

They Moved NOMs?! What Happens When Tequila Changes Distilleries Tequila brands like Tres Agaves, Cazcanes, and CampoVeda have changed NOM numbers and distilleries. What does a NOM change mean? Does tequila taste different when production moves? Tequila brands like Tres Agaves, Cazcanes, and CampoVeda have changed NOM numbers and distilleries. What does a NOM change mean? Does tequila taste different when production moves? In this episode of Tasting Tequila with Brad, we break down what happens when a tequila brand switches distilleries and how it can affect flavor, production methods, water source, fermentation, and overall quality. We cover: • Tres Agaves (NOM 1522 → NOM 1614) • Cazcanes (NOM 1599 → NOM 1614) • CampoVeda (NOM 1414 → NOM 1477) • What a NOM number actually represents • Why distillery changes matter • When to worry — and when not to If you care about additive-free tequila, traditional production, and knowing what’s actually in your glass, this is a must-watch. Always check the NOM. Drop a comment below: Have you ever noticed a NOM change on your favorite tequila? Subscribe for weekly tequila reviews, interviews with brand owners, and deep dives into tequila production. © Tasting Tequila with Brad

Tequila, Treason & Cartels | Ted Genoways Reveals The Tequila Wars

Bradley Niccum — Wed, 18 Feb 2026 17:00:00 +0000

Tequila, Treason & Cartels | Ted Genoways Reveals The Tequila Wars Tequila, treason, cartels, José Cuervo, Pancho Villa, Prohibition, Fortaleza, Sauza—this interview with author Ted Genoways breaks down the TRUE history behind The Tequila Wars and how tequila survived the Mexican Revolution. In this episode of Tasting Tequila with Brad, I sit down with Ted Genoways (award-winning journalist) to unpack the jaw-dropping story behind The Tequila Wars: José Cuervo and the Bloody Struggle for the Spirit of Mexico—built from deep archival research and family records that many believed were lost to the Revolution. We get into: • Why tequila history was “destroyed” (and how Ted found it anyway) • José Cuervo’s treason trial and the threat of death during the Revolution • How sabotage (railroads, power, telegraph lines) disrupted tequila’s growth • The moment crisis helped create the industry’s first “Añejo” • The four major families forming what they literally called a “cartel” • How tequila expanded during U.S. Prohibition (border warehouses + demand) • The surprising shift: big brands returning to traditional methods (Tahona, copper, open fermentation) • Ted’s next projects: documentary + potential scripted series If you love tequila history, Mexico’s history, and how the industry became what it is today—this one’s for you. BUY / READ THE BOOK: The Tequila Wars by Ted Genoways https://www.tedgenoways.com/ Subscribe for more tequila reviews + interviews: Tasting Tequila with Brad Like, comment your favorite moment, and share this with a tequila nerd friend. Chapters 00:00 Tequila, Treason & Cartels (intro) 00:34 Meet Ted Genoways + why this book is different 02:27 “What shocked you most?” (lost history + archives) 04:00 Cuervo & Sauza: central figures in Mexico’s history 07:30 Fortaleza archives + Guillermo’s “bravery” 10:46 Cuervo / Beckman collection vs Fortaleza archive 12:45 300-year documents + the “scavenger hunt” research 16:48 Why tequila wealth shaped Guadalajara 19:22 Taxing tequila “almost to death” 19:40 Pancho Villa + disruption (railroads, power, telegraph) 22:00 Crisis creates the first Añejo 23:30 The first “cartel” + rebuilding + Prohibition opportunity 25:24 Prohibition border strategy (warehouses) 26:34 “I’ll fill the train boilers with tequila” (legendary moment) 28:03 Visiting historic sites (Tequila + Guadalajara) 33:13 Jimmy Sauza + family letters bring history to life 35:30 Lupe Gallardo: the window into Cuervo’s household 42:19 Ted’s tequila origin story + bat biologist connection 44:50 Distillery tour: Fortaleza, G4, Cascahuín + more 47:00 Cuervo 1908 + Tahona trend (industry shift) 53:56 Traditional vs industrial + why this matters now 57:14 What’s next: documentary + series + coffee table book 1:00:51 If Ted could drink with anyone… 1:03:10 Final thoughts + why tequila is meant to be shared #TequilaWars #Tequila #JoseCuervo #Fortaleza #PanchoVilla #MexicanRevolution #TequilaHistory #TedGenoways #AdditiveFree #Tahona

Carabuena Reposado Review | Gold Medal Hype or Genuine Quality?

Bradley Niccum — Tue, 17 Feb 2026 13:28:00 +0000

Carabuena Reposado Review of this 2025 Gold Medal tequila from the Valley of Tequila, Jalisco. Is Carabuena Reposado just gold medal hype or genuine quality? This 100% Blue Weber agave tequila aged 5 months in American and French oak delivers balance, depth, and agave character. Carabuena is crafted from fully mature 6-year agave grown across 400+ acres owned and operated by the distiller. Slow cooked in traditional masonry ovens for 30–35 hours and double distilled in stainless steel and copper alembic stills, this juice-only distillation preserves natural flavor. Nose: Cooked agave, chamomile, dried apricot, peach, orange peel, vanilla, caramel, dark chocolate. Palate: Sweet cooked agave, dried fruit, roasted nuts, salted caramel, light coffee bitterness. Finish: Medium-long, warm, balanced, agave-forward. After sitting down with owner Victor Diaz, I dive deeper into whether this Valley Reposado earns its award — or if the medal is just marketing. Watch my full interview with Victor Diaz here: [insert link] Have you tried Carabuena? Drop your thoughts below. Subscribe for weekly tequila reviews and interviews. #TastingTequilaWithBrad #Carabuena #CarabuenaReposado #TequilaReview #GoldMedalTequila #ValleyTequila #BlueWeberAgave #Reposado #AdditiveFreeTequila © Tasting Tequila with Brad

This Is a Mixto?! | Lost Lore Blanco Review (NOM 1414, 70% Agave / 30% Cane Sugar)

Bradley Niccum — Mon, 16 Feb 2026 13:25:00 +0000

Lost Lore Blanco review, mixto tequila explained, NOM 1414 tequila breakdown. This 70% agave / 30% cane sugar tequila challenges what you think about mixtos. Lost Lore On Premise Blanco is made at NOM 1414 in Los Altos, Jalisco — and yes, it’s legally a mixto tequila. But this isn’t your typical 51% diffuser-made mixto. In this episode of Tasting Tequila with Brad, I break down: • What a mixto tequila actually is • Why 70% agave / 30% cane sugar matters • Production details from harvest to distillation • 45% ABV (90 proof) tasting notes • Whether “mixto” automatically means low quality Production Details: NOM: 1414 Agave: 5-year Blue Weber Harvest: 1-inch cut Cooking: 24-hour stone/brick oven Extraction: Roller mill to 10 brix Fermentation: Rum yeast Blend: 70% agave / 30% cane sugar Distillation: Double distilled, copper pot still Alcohol cut: 55% before proofing Final Proof: 45% ABV (90 proof) This video is about education, not hype. Mixto tequila has a reputation — but production methods matter more than labels. If you enjoy honest tequila reviews, production deep dives, and real talk about agave spirits, subscribe and join the conversation. Subscribe for more tequila reviews Like the video if you learned something Comment: Is mixto always bad? #TastingTequilaWithBrad #LostLoreTequila #MixtoTequila #TequilaReview © Tasting Tequila with Brad

The Real Story Behind Manuscrito | Chapter 3 vs Chapter 4 Reposado Review

Bradley Niccum — Sun, 15 Feb 2026 13:19:00 +0000

rsations • Behind-the-brand interviews —you’re in the right place. Drop a comment: Which chapter are you reaching for — 3 or 4? ⸻ Featured in This Video ✔ Manuscrito Chapter 3 Reposado ✔ Manuscrito Chapter 4 High Proof ✔ Barrel discussion (Chardonnay influence) ✔ Full tasting notes ✔ Brand story with Jake Taylor ⸻ Call to Action If you enjoy honest tequila reviews, distillery insights, and conversations with the people behind the bottles: Hit LIKE SUBSCRIBE to Tasting Tequila with Brad Share with your agave crew Chapters 00:00 A Surprise Visit and Tequila Tasting 03:03 The Story Behind Manuscripto Tequila 05:45 Label Design and Storytelling 08:26 The Unique Characteristics of Chapter Three 11:36 Exploring Chapter Four: High Proof Reposado 14:36 The Role of Barrels in Flavor Development 17:18 The Importance of Master Distillers 20:37 Final Thoughts and Future Plans #Manuscrito #TequilaReview #AdditiveFree #HighProofTequila #ReposadoTequila #TequilaLovers #AgaveSpirits #TastingTequilaWithBrad #CraftTequila #tequilatime © Tasting Tequila with Brad

Still Strength Tequila Champions | Blind Winners Face Off

Bradley Niccum — Sat, 14 Feb 2026 13:17:00 +0000

Still strength tequila blind tasting winners go head-to-head in this ultimate drink-off. Tapatio 110, Cascahuin 48, Nocturna Alma del Jaguar, and Manuscrito battle to see who truly stands on top. These four bottles didn’t just score well — they won their individual blind tastings on Tasting Tequila with Brad. No labels. No hype. Just agave, proof, and craftsmanship. Now we’re putting the champions together in one final showdown. In this video: • What makes still strength tequila different • Why these four won blind • Nose, palate, and finish comparisons • Which one carries proof with the most balance If you love additive-free tequila, high proof blanco, and blind tasting battles — this is the drink-off you don’t want to miss. Drop your pick in the comments — who wins YOUR glass? #StillStrengthTequila #BlindTasting #TequilaReview #HighProofTequila © Tasting Tequila with Brad

Nosotros x Chespirito Joven — Why This Bottle Means More

Bradley Niccum — Fri, 13 Feb 2026 13:15:00 +0000

Nosotros x Chespirito Tequila Joven review. This limited edition joven tequila honors Roberto Gómez Bolaños (Chespirito) with an additive-free blend of reposado and blanco crafted in traditional brick ovens. Nosotros x Chespirito Tequila Joven review. This limited edition joven tequila honors Roberto Gómez Bolaños (Chespirito) with an additive-free blend of 80% Nosotros Reposado and 20% Nosotros Blanco, crafted using traditional brick ovens and 100% recycled glass packaging. In this video, I break down: • The full story behind the Chespirito tribute • My interview with Carlos Soto of Nosotros Tequila • What makes this joven different • Fresh pop tasting notes (nose, palate, finish) • Whether this bottle is worth opening or collecting This isn’t just another tequila review. It’s about culture, family, and why some bottles carry more meaning than just what’s in the glass. Nosotros is a member of the Additive Free Alliance and produces tequila using traditional methods with no additives. Drop a comment: Would you open this bottle or save it? Subscribe for honest additive-free tequila reviews and interviews with founders and master distillers. Get a bottle here https://thetequilashop.net/products/nosotros-joven-chespirito-edition?variant=51770837369111 #TequilaReview #NosotrosTequila #AdditiveFreeTequila #Chespirito #TequilaJoven © Tasting Tequila with Brad

The Celebrity Tequila Done Right | INSÓLITO Tequila Blanco Review

Bradley Niccum — Thu, 12 Feb 2026 13:12:00 +0000

The Celebrity Tequila Done Right | INSÓLITO Tequila Blanco Review INSÓLITO Tequila Blanco review — an additive-free, high-altitude tequila made by real distillers, not hype. Is this the celebrity tequila that finally gets it right? Let’s taste and break it down. INSÓLITO Tequila Blanco is a celebrity-backed tequila that actually respects tradition. In this review, I break down the brand story, production methods, and tasting notes to see whether INSÓLITO lives up to the hype — or rises above it. Made at NOM 1558 in Mazamitla, Jalisco, INSÓLITO is produced at high altitude using 100% Blue Weber agave, low-pressure autoclave cooking, roller mill extraction, stainless steel fermentation, and double distillation. Most importantly, it’s confirmed additive-free. INSÓLITO is owned by a partnership between the country band Midland, master distillers Octavio and Alberto Herrera, and Pete Kelly of Spirits Innovation Partners. This isn’t a celebrity cash-grab — it’s a thoughtfully produced tequila designed to be clean, balanced, and approachable. In this video: • INSÓLITO Tequila brand story • Celebrity tequila vs traditional tequila • Production details (NOM 1558, high altitude, no additives) • INSÓLITO Blanco tasting notes (nose, palate, finish) • Who this tequila is actually for If you’re tired of celebrity tequilas cutting corners, this review might surprise you. Is INSÓLITO the celebrity tequila done right? ⸻ CALL TO ACTION (Pinned Comment + Verbal CTA) If you enjoy real, additive-free tequila reviews, hit Subscribe Like the video if you want more honest tequila breakdowns Comment below — have you tried INSÓLITO yet? Your support helps me keep highlighting tequila made the right way. © Tasting Tequila with Brad

From Bartender to Tequila Brand Owner | The Carabuena Story (Victor Diaz Interview)

Bradley Niccum — Wed, 11 Feb 2026 13:09:00 +0000

Carabuena Tequila founder Victor Diaz went from bartender at 15 to tequila brand owner in Texas. In this interview we dive into additive-free tequila production, NOM 1564 La Misión, and the 13-year grind behind Carabuena. Carabuena Tequila founder Victor Diaz shares the incredible journey from bartending at age 15 in Guadalajara, Jalisco to building his own tequila brand in Texas. In this exclusive Tasting Tequila with Brad interview, we cover: • Starting the dream in 2009 • Launching in 2022 after 13 years of grinding • Switching distilleries to NOM 1564 (La Misión, San Juanito Escobedo) • 100% Blue Weber agave grown in-house (28–32 brix) • Stone/brick oven cooking (40–50 hours) • Open fermentation • Copper pot distillation • French & American oak aging (Reposado & Añejo) • Additive-free tequila • Growing to 100+ accounts across Texas This is more than a tequila interview — it’s an entrepreneur story about resilience, culture, and never giving up. If you love additive-free tequila, small-batch brands, or inspiring founder stories, this episode is for you. Check out Carabuena Tequila: https://carabuenatequila.com Follow Victor Diaz Instagram: @carabuenatequila Let me know in the comments: Would you chase your dream for 13 years? © Tasting Tequila with Brad

Rare Fortaleza Find | Fortaleza Blanco Lot 200B Review (Bagazo Fermentation)

Bradley Niccum — Tue, 10 Feb 2026 13:06:00 +0000

Rare Fortaleza Find | Fortaleza Blanco Lot 200B Review (Bagazo Fermentation) Fortaleza Blanco Lot 200B is a rare, limited-release tequila celebrating Fortaleza’s 200th batch. This special Blanco uses bagazo (agave fibers) during fermentation, creating a richer, earthier agave profile. In this review, I break down how Lot 200B is made, how it tastes, and why collectors consider it a unicorn bottle. Fortaleza Lot 200B is unlike standard Fortaleza Blanco. While the distillery’s traditional methods remain — brick ovens, tahona crushing, open fermentation, and copper pot distillation — this batch keeps agave fibers in the fermentation tank, adding texture, depth, and intensity to the final spirit. In this video, I cover: • What makes Fortaleza Blanco Lot 200B different • Bagazo fermentation explained • Tasting notes: nose, palate, and finish • Why Lot 200B is considered a rare collector bottle • How it compares to regular Fortaleza Blanco This is a tequila meant to be sipped neat and appreciated as a snapshot of Fortaleza Tequila craftsmanship at a specific moment in time. Subscribe for additive-free tequila reviews, rare agave finds, and distillery stories. © Tasting Tequila with Brad

Pantera de Oro Extra Añejo Review | Cask Strength Blind Tasting Standout (#2 Overall)

Bradley Niccum — Mon, 09 Feb 2026 13:21:00 +0000

Pantera de Oro Extra Añejo Review | Cask Strength Blind Tasting Standout (#2 Overall) Pantera de Oro Extra Añejo is a cask strength tequila that finished #2 overall in my Extra Añejo blind tasting. In this review, I break down the production, NOM 1608, aging philosophy, and tasting notes behind this standout tequila. Pantera de Oro Extra Añejo is a cask strength tequila that finished #2 overall in my Extra Añejo blind tasting — tasted completely blind. In this review, I break down the production details, NOM 1608, aging philosophy, and full tasting notes behind this refined and powerful Extra Añejo tequila. Pantera de Oro was created by Scott Baird, an industry veteran with more than 20 years in spirits and hospitality. Scott played a key role in launching Tequila Ocho and Ancho Reyes in the U.S. market and set out to create an Extra Añejo focused on balance, finesse, and agave purity — not just oak. This tequila is produced at NOM 1608 in the Tequila Valley, a distillery built for precision. Pantera de Oro uses fully mature 100% Blue Weber agave (30+ Brix), cooked 60% in stone ovens and 40% in autoclave, then aged over three and a half years in a thoughtful barrel program of 50% French oak and 50% American oak. Bottled at 53% ABV (cask strength) with no additives, Pantera de Oro delivers a rich, layered Extra Añejo profile that leans more Armagnac and Calvados than bourbon. In this video: • Pantera de Oro brand story • Scott Baird interview insights • NOM 1608 production breakdown • Aging and barrel philosophy • Full nose, palate, and finish tasting notes • Blind tasting results and final thoughts If you’re into additive-free tequila, Extra Añejo reviews, or blind tequila tastings, this one is for you. Watch the full interview with Scott Baird next Subscribe for more blind tastings, distillery stories, and honest tequila reviews Salud! © Tasting Tequila with Brad

FIRST TAHONA | Lost Lore’s Boldest Move in Tequil

Bradley Niccum — Sun, 08 Feb 2026 13:04:00 +0000

FIRST TAHONA | Lost Lore’s Boldest Move in Tequila Lost Lore Tahona Blanco is Lost Lore’s FIRST-EVER tahona tequila. In this tequila review, I break down this tahona-crushed blanco tequila from Los Altos de Jalisco, made using traditional stone tahona methods and bottled at 86 proof. This is a traditionally made, additive-free style tequila that leans fully into ancestral production, slow brick-oven cooking, and agave-forward flavor. Tahona extraction is slower and more expensive than modern roller mills, but it delivers deeper minerality, richer texture, and true agave character. Crafted under the direction of Sergio Cruz, this blanco highlights why tahona still matters in modern tequila. In this video: • Why this is Lost Lore’s first tahona tequila • How tahona crushing changes tequila flavor • Production details from agave to bottle • Full tasting notes: nose, palate, and finish • Who this tequila is really for Drop a comment below Are you team tahona or team roller mill? © Tasting Tequila with Brad ============================

This Is NOT Tequila — Caballito Cerrero Chato Puntas Explained & Reviewed

Bradley Niccum — Fri, 06 Feb 2026 22:51:00 +0000

This might be one of the most honest agave spirits in Mexico — and it’s not tequila. In this video, I break down Caballito Cerrero Chato Puntas, the distillery story, the agave, the ancestral production, and a full nose, palate, and finish review. This might be one of the most honest agave spirits in Mexico — and it’s not tequila. In this episode of Tasting Tequila with Brad, I take a deep dive into Caballito Cerrero Chato Puntas, an ancestral agave spirit made in Amatitán, Jalisco that intentionally does not follow modern tequila regulations. We cover: • The Caballito Cerrero distillery story • Why Chato agave disqualifies this spirit as tequila • What “Puntas only” really means — and why it matters • Full tasting notes: nose, palate, mouthfeel, and finish • Who this bottle is for — and who it isn’t This is a high-proof, terroir-driven agave spirit for serious agave fans who want to understand what existed before tequila had rules. If you love additive-free tequila, ancestral mezcal, and authentic agave spirits, this review is for you. Let me know in the comments — would you try this knowing it’s NOT tequila? #NotTequila #CaballitoCerrero #AgaveSpirits #ChatoAgave #Puntas #TequilaEducation #AdditiveFree #AgaveNerd © Tasting Tequila with Brad

I Went Inside the Distillery Where Cazcanes Is Made | Nuestras Raíces + New Release

Bradley Niccum — Fri, 06 Feb 2026 00:49:00 +0000

I went inside the distillery where Cazcanes Tequila and Nuestras Raíces are made to see traditional agave spirit production up close and taste a new release coming this June. This is a full behind-the-scenes distillery visit, tequila review, and agave deep dive. Most people only taste tequila in a glass — I traveled to the source to see how Cazcanes Tequila and the Nuestras Raíces agave spirit are actually made. In this episode of Tasting Tequila with Brad, I take you inside the distillery, show the traditional production process, and break down what makes this agave spirit stand out. From cooked agave aromas to fermentation and distillation, you’ll see how patience and craftsmanship shape the final flavor. Then we put it to the test with a full tasting review — nose, palate, mouthfeel, and finish. Plus, I share details about a new Cazcanes release coming in June that agave lovers should keep on their radar. If you care about: • Traditional tequila production • Additive-free agave spirits • Distillery visits and behind-the-scenes footage • Honest tequila reviews You’re in the right place. ⸻ Tasting Notes Covered Cooked agave, black pepper, minerality, herbal citrus, olive brine, and a long, clean, peppery finish. ⸻ What You’ll See ✔ Inside the distillery ✔ Agave cooking & fermentation ✔ Distillation process ✔ Full tasting review ✔ New June release preview ⸻ Subscribe for more behind-the-scenes tequila content, distillery tours, and agave education. #Tequila #Cazcanes #AgaveSpirit #TequilaReview #DistilleryTour © Tasting Tequila with Brad

HE DID IT AGAIN. | Scott Baird on Pantera de Oro Extra Añejo (Ocho Legacy)

Bradley Niccum — Fri, 06 Feb 2026 00:36:00 +0000

Pantera de Oro Extra Añejo shocked me in a Tequila Matchmaker blind—so I had to interview co-founder Scott Baird (Tequila Ocho, Ancho Reyes) to uncover how it was made. Pantera de Oro Extra Añejo came out of nowhere in my Tequila Matchmaker Extra Añejo blind… and scored insanely high. So I sat down with Scott Baird, co-founder of Pantera de Oro, and a longtime industry force who helped launch Tequila Ocho in the U.S. and worked on Ancho Reyes and other iconic spirits. In this interview we go deep on: • Scott’s origin story (world-class bars, education, and tasting philosophy) • The wild behind-the-scenes reality of getting a tequila brand to market • Why Pantera de Oro is built on finesse + balance (not just oak and structure) • Barrels, aging environments, flavor integration, and what’s coming next (Blanco + high proof) • His “Top 5” producers, desert island bottle, and real talk on tequila integrity If you’re into traditional tequila, additive-free tequila, Extra Añejo, and the business side of agave spirits—this one is for you. Find Pantera de Oro / updates: https://www.panteradeorotequila.com/ Subscribe for more interviews + reviews

Still Strength Blind #4 – YOU ASKED For This | 100+ Proof Tequila Tasting (Solo Blind)

Bradley Niccum — Mon, 02 Feb 2026 12:46:00 +0000

Still Strength Blind #4 – YOU ASKED For This | 100+ Proof Tequila Tasting (Solo Blind) First 200 characters (CRITICAL): Still strength tequila blind tasting! In this solo blind, I taste four high-proof tequilas over 100 proof with no labels to find out which still strength tequila truly delivers the best agave flavor. This is Still Strength Blind #4, and this one was requested by you — the followers. In this episode of Tasting Tequila with Brad, I’m doing a solo blind tasting of four powerful still strength / high-proof tequilas, all over 100 proof. No labels. No bias. Just agave. The Lineup (Blind): • Manuscrito Tequila Blanco – Chapter Two • Tequila Cultura 100 Blanco • La Pulga Tequila Blanco 110 • Cazcanes No. 10 Blanco (Still Strength) Each tequila is tasted completely blind to focus on: ✔️ Aroma ✔️ Palate ✔️ Texture ✔️ Proof integration ✔️ Finish ✔️ Overall balance Still strength tequilas are often considered the purest expression of agave — but does higher proof always mean better tequila? Let’s find out. COMMENT BELOW Which tequila do YOU think wins this blind tasting? LIKE if you enjoy blind tastings SUBSCRIBE for weekly tequila reviews, interviews, and blind tastings © Tasting Tequila with Brad

This Might Be the Most UNDERRATED Reposado Tequila | El Tequileño Gran Reserva Review

Bradley Niccum — Sun, 01 Feb 2026 12:45:00 +0000

This Might Be the Most UNDERRATED Reposado Tequila | El Tequileño Gran Reserva Review El Tequileño Gran Reserva Reposado might be the most underrated reposado tequila on the market. Made from 100% estate-grown Blue Weber agave from Los Altos, this tequila is aged a minimum of 8 months in American oak and blended with 18-month añejo for balance, depth, and character. In this video, I break down El Tequileño’s history, traditional production methods, volcanic spring water, open-air fermentation, copper pot distillation, and detailed tasting notes. This is a reposado that drinks like an añejo without losing its agave-forward profile. If you enjoy additive-free tequila, traditional production, and honest tequila reviews, this one’s for you. Subscribe for more tequila reviews, blind tastings, and distillery deep dives. © Tasting Tequila with Brad

Stop Ignoring Joven Tequila | Why Connoisseurs Love This Overlooked Category

Bradley Niccum — Sat, 31 Jan 2026 12:43:00 +0000

Stop Ignoring Joven Tequila | Why Connoisseurs Love This Overlooked Category Joven tequila is one of the most misunderstood categories in tequila — and one of the most loved by connoisseurs. In this video, I explain what Joven tequila is, how it’s made, and why blends like Xoloitzcuintli Joven, Lost Lore Joven, and Cazcanes Joven show just how exciting this category can be. Most people think tequila is only Blanco, Reposado, or Añejo — but Joven allows master blenders to combine fresh agave brightness with aged complexity in ways no single barrel ever could. In this episode of Tasting Tequila with Brad, I break down: • What defines a Joven tequila • How Joven tequilas are blended • Why no two Joven tequilas are ever the same • Why many experienced tequila drinkers consider Joven their favorite expression We’ll look closely at: • Xoloitzcuintli Tequila Joven • Lost Lore Tequila Joven • Cazcanes Tequila Joven If you’ve written off Joven before — this video may completely change how you see tequila. Subscribe for honest tequila education, reviews, and interviews Drop a comment: Is Joven underrated? © Tasting Tequila with Brad

This Añejo Is Different | La Pulga Añejo Tequila Review (Additive-Free, NOM 1068)

Bradley Niccum — Fri, 30 Jan 2026 22:00:00 +0000

La Pulga Añejo Tequila review from NOM 1068. Additive-free Añejo tequila made with 100% Blue Weber agave, dual-cooked agave, citrus-yeast fermentation, and aged 18–22 months in American oak. n this episode of Tasting Tequila with Brad, we take a deep dive into La Pulga Spirits Añejo Tequila — an additive-free Añejo crafted with intention, balance, and patience. Produced at NOM 1068 using 100% Blue Weber agave grown at 6,400 feet in the Highlands of Jalisco, this Añejo is aged 18–22 months in second-use American oak barrels, allowing the agave to remain front and center. What makes La Pulga different is the process: • 50/50 dual cook (stone horno + autoclave) • Single-press extraction • Open-air fermentation with proprietary yeast cultured from citrus orchards • Rock music played during fermentation to agitate yeast • Double distilled in pot stills • Oxygenated cold-rest finishing for enhanced mouthfeel On the nose, expect roasted agave and ripe fruit. The palate delivers vanilla, oak, cocoa, and subtle sweetness. The finish is long, smooth, and endlessly rewarding — a true sipping Añejo. I also reference my in-depth interview with Sarah and David Wiley, where we talk about the philosophy behind the brand and why La Pulga refuses shortcuts. If you enjoy additive-free tequila, process-driven brands, and honest tequila reviews — this one’s for you. Let me know in the comments: Do you prefer bold, oak-forward Añejos — or refined, agave-first sipping tequilas? Cheers! #LaPulgaTequila #TequilaAnejo #AdditiveFreeTequila #TequilaReview #TequilaYouTube #HighlandsTequila #NOM1068 #CraftTequila #SipTequila #TequilaNerd #TequilaCommunity #AgaveSpirits #TequilaLife #TastingTequila #TequilaEducation © Tasting Tequila with Brad

This Reposado Takes Risks | Tequila Arriesgado Reposado Review

Bradley Niccum — Thu, 29 Jan 2026 22:23:00 +0000

This Tequila Arriesgado Reposado review dives into a reposado that takes risks. Aged in French oak and rooted in tradition, this tequila puts agave first — not the barrel. In this review, I’m tasting Tequila Arriesgado Reposado, a bold, agave-forward reposado that refuses to play it safe. Aged for approximately three months in French oak, Arriesgado Reposado focuses on balance, restraint, and showcasing cooked agave rather than heavy barrel influence. This approach creates a clean, expressive reposado that rewards slow sipping and careful tasting. If you want to understand why this tequila tastes the way it does, be sure to watch my full interview with Roberto Real, where we go deep into the philosophy, production decisions, and risks behind Arriesgado. Tasting Notes: • Cooked agave • Honey and light caramel • Citrus peel and gentle spice • Soft oak with a fresh, balanced finish If you enjoy honest tequila reviews, additive-free tequila discussions, and deep dives into how tequila is actually made, hit subscribe and turn on notifications. Sip responsibly and drink curious. Tequila Arriesgado, Tequila Arriesgado Reposado, Arriesgado Reposado review, reposado tequila review, tequila review, additive free tequila, artisanal tequila, tequila tasting, French oak reposado, agave forward tequila, tequila education, tequila YouTube, sipping tequila, tequila content creator, traditional tequila, tequila nerd, tequila enthusiast, tasting tequila with brad, tequila interview © Tasting Tequila with Brad

Do You Have Grit? | The Original Grit Tequila Story Born at Kemo Sabe

Bradley Niccum — Wed, 28 Jan 2026 01:37:00 +0000

Do you have grit? In this exclusive interview, we dive into the Original Grit Tequila story, born at the iconic Kemo Sabe store in Aspen. The founders share how this tequila was created, the distillation process, flavor profiles, and what makes Original Grit stand out in the tequila industry. Do you have grit? In this exclusive long-form interview, we dive deep into the Original Grit Tequila story, a tequila brand that was born at the legendary Kemo Sabe store in Aspen. This isn’t just another tequila — it’s a brand built on hospitality, authenticity, and hands-on craftsmanship. The founders of Original Grit Tequila share their journey through the spirits industry, how their relationship with Kemo Sabe shaped the brand, and why consumer experience matters just as much as what’s inside the bottle. We explore how Original Grit Tequila is distilled, the flavor profiles that define the brand, and what it takes to launch a tequila in a highly competitive market. This conversation covers: • How Original Grit Tequila was born at Kemo Sabe • The founders’ background in hospitality and spirits • Traditional tequila distillation methods • Flavor profiles and production philosophy • Building brand awareness and consumer trust • Lessons learned in the tequila business • The future vision for Original Grit Tequila If you’re passionate about tequila, craftsmanship, and authentic brand stories, this is a must-watch interview. Drop a comment below: Do YOU have grit? CHAPTERS 00:00 Introduction to Original Grit Tequila 03:00 The Founders' Journey and Background 05:57 The Unique Experience of Kemo Sabe 08:51 Tequila: A Personal Relationship 12:09 The Process of Creating Original Grit Tequila 14:55 The Distillation and Aging Process 18:02 Exploring the Flavor Profiles 20:50 The Brand's Vision and Future Plans 24:01 Consumer Engagement and Brand Awareness 27:12 Lessons Learned in the Tequila Business 30:01 Personal Reflections and Aspirations #OriginalGritTequila #DoYouHaveGrit #KemoSabe #TequilaInterview #TequilaStory #TequilaBrand #TequilaIndustry #TequilaFounders #CraftTequila #AdditiveFreeTequila #TequilaCulture #AspenColorado #TequilaCommunity © Tasting Tequila with Brad

We Ran a Race Through a UNESCO-Protected Agave Landscape ‍♂️ | Carrera del Agave

Bradley Niccum — Tue, 27 Jan 2026 06:57:00 +0000

We Ran a Race Through a UNESCO-Protected Agave Landscape ‍♂️ | Carrera del Agave This might be the only race in the world run through a UNESCO-protected agave landscape — and we ran it. ‍♂️ Tonie and I take you to Amatitán, Jalisco for the incredible Carrera del Agave. This might be the only race in the world run through a UNESCO-protected agave landscape — and we ran it. Tonie and I traveled to Amatitán, Jalisco to take part in the Carrera del Agave, a truly unique 10K race set in the heart of Mexico’s historic agave fields — a UNESCO World Cultural Heritage Site. Organized by master distiller Iliana Partida, this race celebrates the land, culture, and people behind tequila. We were honored to run alongside Todd Homell, owner of Elevación 1250 Tequila, and experience firsthand how deeply connected tequila is to agriculture and heritage. This isn’t a city race. This isn’t a typical destination run. This is culture, community, and agave — step by step. If you love tequila, travel, running, or meaningful experiences, this race belongs on your radar. Subscribe for tequila stories, culture, and experiences you won’t find anywhere else. © Tasting Tequila with Brad ================================================= More Related Tags: tequila lovers podcast, tasting tequila, tequila reviews, best tequila, tequila tasting, tequila brands, additive-free tequila, tequila lovers, top tequila brands, premium tequila, sipping tequila, tequila cocktails, tequila expert, tequila recommendations, best sipping tequila, agave spirits, Mexican tequila, tequila education, tequila history, podcast #carreradelagave #agavelandscape #unescoheritage #agavespirits #tequilaculture #tequilalover #tequilajourney #crafttequila #mexicandrinks #tequilatasting #agaverun #adventuretravel #podcast

This Isn’t 100% Agave… And It’s GREAT | El Tequileño Blanco Mixto Explained

Bradley Niccum — Mon, 26 Jan 2026 18:55:00 +0000

This Isn’t 100% Agave… And It’s GREAT | El Tequileño Blanco Mixto Explained This isn’t 100% agave tequila — and it’s still great. In this video, I explain the real difference between 100% de agave tequila and mixto tequila using El Tequileño Blanco Mixto as the example. This isn’t 100% agave tequila — and it’s still great. In this video, I break down the real difference between 100% de agave tequila and mixto tequila, using El Tequileño Blanco Mixto as the perfect example. El Tequileño Blanco Mixto is made with 70% blue Weber agave and 30% piloncillo, rested for 14 days in American oak. It’s a traditional, budget-friendly tequila that has been used in Mexico for generations — especially in the legendary Batanga cocktail. We cover: • What “100% de agave” actually means • What mixto tequila really is (and what it isn’t) • Why El Tequileño Blanco Mixto works so well in cocktails • Tasting notes, texture, and finish • Why this mixto often outperforms some 100% agave tequilas in margaritas and Batangas This is tequila education without hype — just facts, history, and flavor. If you care about traditional tequila, additive-free production, and real-world drinking, you’re in the right place. Subscribe for honest tequila reviews, blind tastings, and interviews with people actually making tequila. © Tasting Tequila with Brad

Zero Proof vs Real Tequila | Blind Taste Test (Dry January)

Bradley Niccum — Sun, 25 Jan 2026 18:52:00 +0000

Zero Proof vs Real Tequila | Blind Taste Test (Dry January) Blind tasting zero proof tequila alternatives vs real tequila for Dry January. Can non-alcoholic tequila actually taste like tequila? Let’s find out. Blind tasting zero proof tequila alternatives vs real tequila to answer the biggest Dry January question: Can non-alcoholic tequila actually taste like tequila? For this blind taste test, I removed all labels and tasted three pours side-by-side: • Almave (non-alcoholic agave spirit) • Ritual Zero Proof tequila alternative • **Siempre Tequila Blanco (real tequila) No bias. No labels. Just flavor. With Dry January growing every year, zero proof spirits are everywhere — but how close do they actually get to the real thing? In this video we break down aroma, palate, mouthfeel, and finish to see if flavor alone can replace alcohol. This video is for: • Dry January participants • Tequila lovers • Curious drinkers • Anyone exploring non-alcoholic spirits COMMENT BELOW Which one do YOU think is the real tequila? Like, subscribe, and share if you enjoy honest tequila education. © Tasting Tequila with Brad

They CHAR Coffee Barrels for Tequila?! | Quintaliza Tequila Process

Bradley Niccum — Sat, 24 Jan 2026 22:00:00 +0000

They don’t just use coffee barrels — they char them first. In this clip, Mike Winters of Quintaliza Tequila explains why barrel char matters and how it changes tequila flavor. They don’t just use coffee barrels — they char them first In this clip, Mike Winters, founder of Quintaliza Tequila, explains why charring coffee barrels is a critical step in their tequila aging process and how barrel char impacts flavor, aroma, and balance. This isn’t flavored tequila. It’s intentional barrel treatment designed to control how tequila interacts with the wood. If you’re interested in tequila production, barrel aging techniques, or how innovation is changing tequila, this clip breaks it down simply and clearly. Let us know in the comments: Does charring barrels make sense for tequila? Like, subscribe, and turn on notifications for more tequila education, interviews, and behind-the-scenes content. https://siptequila.com/products/quintaliza-still-strength-reposado #QuintalizaTequila #TequilaBarrels #CoffeeBarrelAging #TequilaProcess #TequilaEducation #AgaveSpirits #AdditiveFreeTequila © Tasting Tequila with Brad

Don’t Judge This Tequila | Screw Top ≠ Cheap (Tapatio Blanco Review)

Bradley Niccum — Fri, 23 Jan 2026 22:00:00 +0000

Tapatio Blanco tequila is one of my all-time favorite traditional blancos — and it’s often misunderstood. Many people see the screw top and simple label and assume it’s cheap tequila. That couldn’t be more wrong. In this video, I talk about why the current Tapatio Blanco bottle and label are special, why they’re being phased out, and why you should buy this bottle if you see it. We also dive into the traditional production methods at La Alteña Distillery (NOM 1139), led by legendary master distiller Carlos Camarena. From tahona extraction and brick ovens to open-air fermentation and copper pot stills, this is tequila made the old-school way — with no additives and no shortcuts. If you care about real, agave-forward tequila, this bottle is a reference point. If you see this label on the shelf — don’t judge it. Buy it. Subscribe for more additive-free tequila reviews Drop a comment if Tapatio Blanco is one of your favorites #Tequila #BlancoTequila #Tahona #CarlosCamarena #LaAlteña #TraditionalTequila #TequilaEducation #agavespirits © Tasting Tequila with Brad

EL CORAZÓN: Cambio Cellar Series #4 Blanco Review | The Purest Cut?

Bradley Niccum — Thu, 22 Jan 2026 22:00:00 +0000

EL CORAZÓN from Cambio Tequila is one of the most intentional Blancos I’ve reviewed. This Cellar Series #4 Blanco was fermented at one-third the normal temperature and distilled using only the heart cut. EL CORAZÓN — Cambio Cellar Series #4 Blanco — is a tequila built around precision, restraint, and respect for agave. This 2023 release was fermented at extremely high sugar levels, more than double what most distilleries work with, and at exceptionally low temperatures, roughly one-third the temperature of traditional tequila fermentations. That slow, cold fermentation preserves delicate aromatics and builds texture before distillation even begins. During distillation, Cambio took an approach most producers simply can’t afford at scale: they captured only the heart of the run, discarding all heads and tails to preserve purity, texture, and clarity. In this video, I break down: • Why low-temperature fermentation matters • What heart-only distillation really means • Aroma, palate, mouthfeel, and finish • Why this Blanco is an exceptional sipping tequila If you watched my interview with Chief John, this bottle is the philosophy we discussed — made liquid. This is not a cocktail Blanco. This is a slow, intentional sipper. https://thetequilashop.net/products/cambio-cellar-series-4-el-corazon?variant=51628596560151 Sip responsibly, and respect the agave. #Tequila, #CambioTequila, #ELCORAZON, #AdditiveFreeTequila, #TequilaBlanco, #AgaveSpirits, #CraftTequila, #TequilaReview, #TequilaCommunity, #SipResponsibly © Tasting Tequila with Brad

He Risked Everything | The Nosotros Tequila Founder Story

Bradley Niccum — Thu, 22 Jan 2026 00:00:00 +0000

He risked everything to build Nosotros Tequila. In this exclusive interview, founder Carlos Soto shares how a 22-year-old college student turned a tequila class project into an award-winning brand. He risked everything to start a tequila brand — with just $18,000 and a college business plan. In this in-depth interview, I sit down with Carlos Soto, founder of Nosotros Tequila, to unpack the real story behind the brand. From withdrawing every dollar he had at 22 years old, to winning Double Gold at the San Francisco World Spirits Competition, this is a raw, honest look at what it takes to build a tequila brand the right way. We cover: • How Nosotros started as a college project • Why Carlos blended Highland and Valley agave • What “clean tequila” really means • Additive-free production and fermentation choices • Mezcal vs tequila and wild agave education • The future of Nosotros and owning their own distillery If you care about real tequila stories, additive-free production, and the human side behind the bottle — this one’s for you. Learn more about Nosotros Tequila: https://nosotrostequila.com Subscribe for weekly tequila interviews, reviews, and education. Chapters 00:00 He Risked Everything 01:12 Who Is Carlos Soto? 03:10 A College Project That Became Nosotros Tequila 06:45 Taking Out $18,000 at 22 Years Old 09:30 Winning Double Gold (The Turning Point) 12:05 Highland vs Valley Agave Explained 15:40 Additive-Free Tequila & Clean Fermentation 18:30 Tasting Nosotros Blanco (Live Reaction) 22:15 How Nosotros Builds Flavor Without Additives 26:10 The Meaning Behind “Nosotros” 29:45 Reposado & Barrel Choices 33:20 Mezcal Education: Beyond Smoke 38:00 Wild Agave & Sustainable Mezcal 42:10 Investing in Their Own Distillery 45:30 The Future of Nosotros Tequila 48:40 Final Thoughts & Cheers #HeRiskedEverything #NosotrosTequila #TequilaInterview #AdditiveFreeTequila #TequilaStory #CarlosSoto #TequilaFounder #TequilaPodcast #CraftTequila #TequilaEducation #TequilaBusiness #AgaveSpirits #TequilaLife #TequilaCommunity #MezcalAndTequila © Tasting Tequila with Brad

One Tequila. Five Regions. Does It Work? | Mijenta Maestra Selection No. 2 Review

Bradley Niccum — Wed, 21 Jan 2026 13:43:00 +0000

One tequila made from five different regions? In this review, I taste Mijenta Maestra Selection No. 2 Blanco and answer the big question — does blending agave from five regions actually work? One tequila. Five regions. Does it work? Today I’m reviewing Mijenta Tequila Maestra Selection No. 2, a limited-edition Blanco tequila that blends agave sourced from all five legally recognized tequila-producing regions of Mexico. This is not a typical Blanco. Each regional agave was fermented and distilled separately before being blended by Maestra Tequilera Ana María Romero — making this one of the most ambitious tequila projects currently on the market. ⚠️ Transparency note: This bottle was gifted to me. As always, that does not influence my opinion. Production Details • Cooking: Low-pressure autoclave • Extraction: Roller mill • Fermentation: Open-air stainless steel tanks • Distillation: Double distilled in copper stills • Aging: Unaged (Blanco) • ABV: 40% (80 proof) • Additives: None (Additive-free) In this video, we break down: ✔️ Why blending agave from multiple regions is controversial ✔️ How terroir affects Blanco tequila ✔️ Nose, palate, and finish tasting notes ✔️ Who this tequila is (and isn’t) for COMMENT BELOW Do you think tequila should stay regional — or is this the future? Like | Subscribe | Sip Smart #mijentatequila #tequilareview #blancotequila #additivefreetequila #tequilalover #tequilatasting #crafttequila #agavespirits #tequilenerd #premiumtequila © Tasting Tequila with Brad

High Proof Tequila Done Right | Primo High Proof Review w/ Pedro Camarena

Bradley Niccum — Mon, 19 Jan 2026 13:41:00 +0000

High proof tequila can go wrong fast — unless it’s done right. Today I’m reviewing Primo Tequila High Proof, and sharing insights from my interview with Pedro Camarena on why this tequila delivers power without losing balance. High proof tequila is often misunderstood. Bigger ABV doesn’t automatically mean better flavor — unless the tequila is made with intention. In this video, I review Primo High Proof Tequila, a traditionally made tequila designed to preserve agave character while delivering intensity and structure. This isn’t high proof for shock value — it’s high proof done right. I recently sat down with Pedro Camarena, the mind behind Primo Tequila, and we discussed why this expression exists, how it’s produced, and what they were aiming for in the glass. That interview completely changed how I approached this tasting. Tasting Notes Covered: • Cooked agave-forward aroma • Controlled heat with balance • Citrus oils, minerality, and pepper • Long, clean, intentional finish This is a tequila made for enthusiasts who appreciate transparency, traditional methods, and honest flavor — not shortcuts. Watch the full interview with Pedro Camarena for deeper insight into Primo’s philosophy and production choices. If you enjoy high-proof tequila, additive-free tequila, or deep dives into how tequila is really made, this review is for you. ⸻ #HighProofTequila #PrimoTequila #TequilaReview #AdditiveFreeTequila #TequilaCommunity #TequilaEducation #AgaveSpirits #TequilaBlanco #CraftTequila #TastingTequilaWithBrad © Tasting Tequila with Brad =================================================

BEST Tequila of 2025? | Cascahuin House of Rare PX Sherry Reposado Review

Bradley Niccum — Mon, 19 Jan 2026 13:39:00 +0000

Is this the best tequila of 2025? Cascahuin House of Rare is a single-barrel PX sherry cask reposado bottled at high proof and nearly impossible to find outside Mexico. Here’s why this one stands out. Is this the best tequila I’ve tasted in 2025? Today I’m reviewing Cascahuin House of Rare, a limited-edition, single-barrel reposado aged for six months in Pedro Ximénez (PX) sherry barrels. This collaboration between Cascahuin (NOM 1123) and House of Rare results in a tequila that blurs the line between reposado and darker aged expressions—while still keeping cooked agave at the center. This release is: • Single barrel • High proof (~44% ABV / 88 proof) • Additive-free • Extremely limited (often ~200–250 bottles) • Mostly found only in Mexico Tasting Notes: Nose: Cooked agave, vanilla, caramel, citrus, honey, minerality, mint, cinnamon, white pepper, dark fruit (raisin, fig) Palate: Sweet agave, creamy vanilla, oak, PX sherry richness, raisin, fig, spice, citrus acidity Finish: Long, warm, creamy, with lingering agave, oak, spice, and dried fruit This is a tequila made for collectors, serious tequila fans, and anyone who appreciates barrel experimentation done right—without losing agave character. Drop a comment if you’ve tried PX sherry-aged tequila before Like the video if you enjoy deep-dive tequila reviews Subscribe for more additive-free tequila content Salud © Tasting Tequila with Brad

Stop Buying Casamigos | 10 Reposado Tequilas That Are WAY Better for the Same Price

Bradley Niccum — Sat, 17 Jan 2026 16:50:00 +0000

Casamigos is one of the most popular tequilas in the world—but it’s industrially made. In this video, I share 10 traditionally made reposado tequilas that are better than Casamigos for the same price or less. Casamigos is everywhere—but popularity doesn’t equal quality. In this video, I break down why Casamigos is an industrially produced tequila and share 10 reposado tequilas that are traditionally made, additive-free, and cost the same or less. If you enjoy Casamigos but want to level up your tequila game, this list is your roadmap. Tequilas Featured: • Siempre Tequila Reposado (~$51) • Acre Largo Reposado ($44.99) • Rimari Reposado ($59.99) • Lost Lore Reposado ($59.99) • G4 Reposado ($46.99) • El Tesoro Reposado ($46.99) • Tequila Ocho Reposado ($53.99) • El Tequileño Gran Reserva Reposado ($49.99) • Cambio Reposado ($56.99) • Elevación 1250 Reposado ($54.99) Find some of these at www.thetequila.net ✅ What makes these tequilas better? ✔️ Traditionally made ✔️ Focused on agave flavor ✔️ No shortcuts ✔️ Built for quality, not mass production This isn’t about hating on brands—it’s about drinking better tequila. Comment below: Which reposado are YOU replacing Casamigos with? Like, subscribe, and share this with a friend who still thinks Casamigos is the gold standard. Salud #Tequila #TequilaReview #TequilaLovers #ReposadoTequila #Casamigos #DrinkBetter #TequilaCommunity #TequilaEducation #AdditiveFreeTequila #TraditionalTequila #CraftTequila #TequilaFacts #TequilaSnob #AgaveSpirits

Every Batch Tastes Different? Terra de Ensueño Tequila Batch 5 Review

Bradley Niccum — Fri, 16 Jan 2026 16:48:00 +0000

Every batch tastes different — and today I’m reviewing Terra de Ensueño Tequila Batch 5. This tequila review explains why tequila batch numbers matter, how batches change flavor, and what makes this small-batch tequila unique Batch numbers aren’t just marketing — they tell a story. In this video, I’m reviewing Batch Number Five of Terra de Ensueño Tequila, tasting it, and breaking down why each batch of the same tequila can taste different. From agave harvest conditions to fermentation variables and production decisions, this review explains why small-batch, traditionally made tequila evolves from batch to batch — and why transparency matters to tequila drinkers who care about quality. This review is also featured through The Tequila Report, a trusted source for thoughtful tequila reviews, education, and industry insight. Learn more about Terra de Ensueño Tequila: https://ensuenotequila.com/ Explore more tequila reviews at The Tequila Report: https://www.tequilareport.com/ Join the conversation: Do you pay attention to batch numbers when buying tequila? Like, subscribe, and turn on notifications for more additive-free tequila reviews, tequila education, and honest opinions from Tasting Tequila with Brad. #Tequila #TerraDeEnsueno #TequilaReview #AdditiveFreeTequila #tequilaeducation © Tasting Tequila with Brad

Coffee-Aged Tequila?! | Quintaliza Tequila Owner Mike Winters Explains the Process

Bradley Niccum — Thu, 15 Jan 2026 00:00:00 +0000

Coffee-aged tequila?! In this exclusive interview, Mike Winters, owner of Quintaliza Tequila, explains how coffee barrels are used to age tequila, creating unique flavor profiles and redefining tequila innovation. Coffee-aged tequila?! In this exclusive interview, Mike Winters, owner of Quintaliza Tequila, explains how coffee barrels are used to age tequila, creating unique flavor profiles and redefining what tequila can be. In this episode of Tasting Tequila with Brad, we sit down with Mike Winters to talk about his journey from tequila skeptic to tequila innovator. We dive deep into Quintaliza’s coffee-infused aging process, branding strategy, entrepreneurship, and how coffee and tequila cultures collide in one glass. Mike shares how coffee barrels impact aroma, mouthfeel, and finish, why branding and humor matter in the spirits industry, and what the future holds for Quintaliza Tequila. If you’re curious about tequila production, aging techniques, or innovative tequila styles, this interview is a must-watch. Topics Covered: • Coffee-aged tequila explained • Quintaliza Tequila production process • Aging tequila in coffee barrels • Branding and entrepreneurship • Flavor profiles and innovation • Tequila culture and future trends Chapters Included 00:00 Introduction to Quintaliza Tequila 02:00 Mike's Journey to Tequila 04:03 The Evolution of Tequila Appreciation 09:11 Branding and Market Strategy 12:01 The Story Behind the Name Quintaliza 14:00 The Tequila Production Process 15:51 Integrating Coffee into Tequila 19:47 Aging Techniques and Flavor Profiles 25:56 Future Plans and Innovations 30:02 Cultural Connections: Coffee and Tequila 36:00 Personal Reflections and Entrepreneurial Insights Let us know in the comments: Would you try coffee-aged tequila? Like, subscribe, and turn on notifications for more tequila reviews, interviews, and behind-the-scenes stories from the agave world. #QuintalizaTequila #CoffeeAgedTequila #TequilaInterview #TequilaInnovation #TequilaCulture #AdditiveFreeTequila #TequilaLovers #AgaveSpirits

What Is Sotol? Why This Mexican Spirit Isn’t Tequila | La Pulga Sotol Review

Bradley Niccum — Wed, 14 Jan 2026 16:46:00 +0000

Sotol isn’t tequila—and it isn’t mezcal either. In this video, I break down what sotol is, how it’s made, and review La Pulga Spirits Sotol from Chihuahua, Mexico. Tasting notes, history, and how to drink it. Sotol is one of Mexico’s most misunderstood spirits—and it’s not tequila or mezcal. In this episode of Tasting Tequila with Brad, I explore sotol, an ancient desert spirit made from the wild Dasylirion plant and produced in northern Mexico. This review focuses on La Pulga Sotol, a sustainably wild-harvested sotol from Chihuahua with nearly 800 years of tradition behind it. We’ll break down: • What sotol is (and why it’s NOT tequila) • How sotol differs from tequila and mezcal • Sotol production and sustainability • La Pulga Sotol tasting notes • How to drink sotol neat or in cocktails Tasting Notes – La Pulga Sotol • Nose: Earthy, herbal • Palate: Citrus, floral notes, white pepper, gentle smoke • Finish: Smooth, balanced, evocative of the desert landscape Bottled at 38% ABV (76 proof), this sotol is bright, complex, and incredibly approachable—perfect for tequila drinkers looking to expand their palate. Each bottle features a scorpion Alebrije medallion, symbolizing protection, mystery, and the untold stories of the desert night. If you’re into additive-free spirits, traditional production, and authentic Mexican craftsmanship, this video is for you. Subscribe for more tequila, mezcal, and agave-adjacent spirit reviews Comment below: Have you tried sotol yet? https://thetequilashop.net/products/la-pulga-blanco?variant=51571699319063 #Sotol #NotTequila #MexicanSpirits #LaPulgaSotol #AgaveSpirits #CraftSpirits #TequilaEducation #AdditiveFree #SpiritsReview

vAmerican Airlines’ Official Tequila?! | Socorro Tequila Blanco Review (Additive-Free)

Bradley Niccum — Tue, 13 Jan 2026 16:43:00 +0000

This tequila is poured at 35,000 feet—and most people don’t know the story. Today I’m reviewing Socorro Tequila Blanco, the official tequila of American Airlines, made traditionally with zero additives. This tequila is poured at 35,000 feet—and most people don’t know what’s actually in the glass. Today, I’m reviewing Socorro Tequila Blanco, the official tequila of American Airlines. And unlike many spirits chosen for airline programs, Socorro didn’t cut corners to get there. Socorro Tequila was founded by industry veterans who had already built and sold major tequila brands—then decided to start over and do it right. The result is a traditionally made, additive-free tequila crafted in Arandas, Jalisco using only estate-grown Blue Weber agave. I also sat down for an in-depth interview with co-founder and Director of Agave Spirits Pablo Antinori, who personally oversees every step of production—from agave maturity and brix levels to fermentation, distillation cuts, and final batch tasting before bottling. Socorro uses: • Brick hornos (slow-cooked agave, 48 hours) • Roller mill extraction • 96-hour fermentation • Double distillation • Zero additives — ever In this video, I break down: • Why Socorro was selected by American Airlines • What makes this tequila different from “marketing brands” • Detailed tasting notes (aroma, palate, finish) • Why this is a true drinkers’ tequila, not a shelf trophy If you care about additive-free tequila, traditional production, and honest agave flavor — this is one you need to know. Salud — and thanks for watching Tasting Tequila with Brad #SocorroTequila #AdditiveFreeTequila #TequilaReview #BlancoTequila #AmericanAirlines #TequilaEducation © Tasting Tequila with Brad

UNCHARRED Whiskey Barrels?! | Acre Largo Reposado Tequila Review

Bradley Niccum — Mon, 12 Jan 2026 16:40:00 +0000

UNCHARRED Whiskey Barrels?! | Acre Largo Reposado Tequila Review This reposado tequila was aged in uncharred whiskey barrels, and it completely surprised me. Today I’m reviewing Acre Largo Reposado and breaking down why this aging choice matters. This is Acre Largo Reposado Tequila, and it has one of the most interesting aging stories I’ve come across in a long time. I recently sat down with the founders, Seth and Zac Longaker, and after hearing the full story — from estate-grown agave in the highlands of Jalisco to their decision to age tequila in first-use, uncharred American oak whiskey barrels — the flavor profile makes perfect sense. This reposado was rested for eight months in 200-liter American oak barrels sourced from a single malt whiskey producer in Portland, Oregon. Unlike traditional charred barrels, these barrels were uncharred and used for tequila for the first time, allowing the natural agave sweetness to remain front and center while still adding balance, structure, and subtle spice. Produced at NOM 1580 using traditional methods, Acre Largo Reposado is additive-free and crafted with estate-grown Blue Weber agave from Los Altos, Jalisco. From stone and brick ovens to open-air fermentation and copper pot distillation, this tequila is all about thoughtful craftsmanship. In this review, I cover: • Why uncharred whiskey barrels matter • How this reposado compares to traditional barrel-aged tequilas • Tasting notes and flavor balance • Whether this bottle is worth the $49.99 price point If you’re an agave-first tequila drinker and want to understand how barrel choices impact flavor, this review is for you. Drop a comment and let me know — would you try a reposado aged this way?

Primo Tequila Founder Pedro Camarena on 200 Years of Family Tequila Legacy

Bradley Niccum — Thu, 08 Jan 2026 12:31:00 +0000

Pedro Camarena, founder of Primo 1861 Tequila, shares his family’s 200-year tequila legacy, micro-batch production philosophy, and why quality always comes before quantity. Pedro Camarena is a sixth-generation tequila producer with over 200 years of family history in the tequila industry. In this exclusive interview on Tasting Tequila with Brad, Pedro opens up about reviving the Primo 1861 Tequila brand, staying hands-on in the distillery, and producing tequila with intention—not volume. We dive deep into: • The Camarena family’s tequila legacy • Why Pedro chose a distillery that allowed full involvement • Micro-batch tequila production • 100% oak fermentation vats • Quality over quantity philosophy • Future plans for Primo, including an Añejo release Learn more about Primo Tequila: https://www.tequilaprimo.com/ Follow Primo Tequila on Instagram: https://www.instagram.com/tequila.primo/ Follow Pedro Camarena: https://www.instagram.com/geppe.camarena/ If you’re passionate about authentic tequila, family tradition, and craft production, this is a must-watch interview. Subscribe for more tequila interviews, reviews, and behind-the-scenes access. Chapters: 00:00 The Legacy of Tequila: A Family Tradition 03:07 Reconnecting with Primo: The Journey Back 05:49 Crafting Quality: The Art of Tequila Production 09:06 Finding a New Distillery: Challenges and Opportunities 11:48 The Importance of Hands-On Involvement 15:12 The Significance of the Name 'Primo' 18:01 The Distillery Experience: A Personal Touch 20:57 Quality Over Quantity: The Philosophy Behind Primo 24:13 Future Plans: Expanding the Primo Lineup #Tequila #PrimoTequila #PedroCamarena #TequilaLegacy #CraftTequila #AdditiveFreeTequila #MicroBatchTequila #TequilaInterview #TequilaCulture #TequilaProduction #AgaveSpirits #FamilyOwned #TequilaHistory #TastingTequilaWithBrad © Tasting Tequila with Brad

This Tequila Wasn’t Supposed to Leave the Distillery | 60.87% Single Barrel Carreta de Oro

Bradley Niccum — Tue, 06 Jan 2026 12:48:00 +0000

This tequila was not supposed to leave the distillery. In this video, I break down a 60.87% ABV single barrel Reposado from Carreta de Oro Tequila, hand-selected straight from the barrel during my visit to the distillery. This is a rare, high-proof tequila experience you don’t get often. This bottle is a single barrel Reposado, sampled and chosen directly at the distillery, originally never intended for release. At 60.87% ABV (120 proof), this tequila delivers massive cooked agave intensity, deep barrel character, citrus, licorice, fennel, caramel, and a surprisingly smooth finish for such a high-proof tequila. I also share tasting notes and impressions of a potential upcoming Extra Añejo, giving you a rare look at what might be next for Carreta de Oro. During my trip, I visited NOM 1551 – Destilatorio Huatlatlán, a truly unique distillery located in central Jalisco just outside Guadalajara. Owned by over 65 agave-farming families, this distillery features stone ovens, roller mill extraction, stainless steel open fermentation, and a rare private water source that makes it one of the most fascinating tequila operations I’ve seen. If you’re into additive-free tequila, single barrel picks, high-proof tequila, distillery stories, and honest tequila reviews, this one is for you. Order Carreta de Oro Tequila: https://carretadeoro.com/tequila/ Like, subscribe, and comment if you’d try a 120-proof tequila or if you’ve had Carreta de Oro before. #Tequila #HighProofTequila #SingleBarrelTequila #CarretaDeOro #AdditiveFreeTequila #TequilaReview #TequilaNerd #AgaveSpirits #TequilaLovers © Tasting Tequila with Brad

Does Añejo Tequila Kill Agave Flavor? | Tau Añejo Review

Bradley Niccum — Mon, 05 Jan 2026 00:00:00 +0000

Does añejo tequila lose its agave flavor once it spends too much time in a barrel? That’s the question I’m answering in this Tau Añejo Tequila review. A lot of tequila fans believe that aging tequila can strip away the soul of the agave, replacing it with too much oak, sweetness, or barrel influence. In this video, I put that belief to the test. Tau Tequila is one of my favorite brands coming out of NOM 1414, crafted by master distiller Sergio Cruz using traditional tequila production methods. This Tau Añejo is stone oven cooked, roller mill crushed, fermented in stainless steel, and aged 14 to 18 months in American oak barrels. The big question is whether that aging enhances the tequila or overwhelms the agave. In this Tau Añejo tequila tasting, I break down the nose, palate, and finish, focusing on agave-forward characteristics, barrel influence, and balance. I compare the añejo profile to Tau’s blanco to see if the core agave flavor survives the aging process. Expect notes of cooked agave, subtle pine, lime, juniper, caramel sweetness, and gentle oak influence. I also talk about why so many añejo tequilas lose their identity, how barrel aging can go wrong, and what Tau does differently to preserve agave character. This is a tequila meant to be sipped, shared, and enjoyed regularly—not just saved for special occasions. If you’re into agave-forward tequila, additive-free tequila, or want to understand the difference between blanco and añejo tequila, this review is for you. Whether you’re new to tequila or a longtime enthusiast, this video breaks down what really matters when it comes to aging tequila without losing its soul. Is this one of the añejos that keeps agave alive? Watch and decide for yourself. SUPPORT THE CHANNEL If you enjoy honest tequila reviews, interviews with brand founders, and deep dives into traditional tequila production: Like Subscribe Comment with your thoughts on añejo tequila Your support helps grow the agave community. © Tasting Tequila with Brad

SAKE YEAST in Tequila?! Rimari Blanco Review ( Honest Taste Test)

Bradley Niccum — Sun, 04 Jan 2026 00:00:00 +0000

Rimari Blanco tequila is unlike anything I’ve tasted — fermented with sake yeast and crafted at NOM 1414. After interviewing the founder, I break down the flavor, mouthfeel, and whether this blanco actually delivers. Buy Rimari Tequila here: https://shop.tequilarimari.com/ Rimari Blanco is pushing the boundaries of traditional tequila by focusing on fermentation rather than aging. In this video, I give an honest, unsponsored review of Rimari Blanco tequila and explain how sake yeast changes aroma, texture, and overall flavor. I recently sat down with the founder of Rimari Tequila for a full interview, and now it’s time to see if what was said actually shows up in the glass. What we cover in this video: • What sake yeast does in tequila fermentation • Rimari Blanco tasting notes (nose, palate, finish) • How fermentation impacts mouthfeel • Why this blanco tastes different than most tequilas • Who this tequila is really for If you’re into additive-free tequila, fermentation-driven spirits, or just want to understand why some tequilas taste different — this one’s for you. Watch the full founder interview next Drop a comment if you’ve tried Rimari or if sake yeast surprised you Subscribe for honest tequila reviews, distillery interviews, and deep dives into how tequila is actually made. #RimariTequila #TequilaReview #BlancoTequila #AdditiveFreeTequila #TequilaEducation #TequilaNerd #Fermentation #AgaveSpirits #SakeYeast #TequilaBlanco #TequilaTasting #CraftTequila © Tasting Tequila with Brad

This Tequila Has a Story | Marcado 28 Blanco Tequila Review

Bradley Niccum — Sat, 03 Jan 2026 00:00:00 +0000

Marcado 28 Blanco tequila review exploring the story, tattoos, agave tradition, and craftsmanship behind this unique tequila made at NOM 1502 with the Romo family and Michael Voltaggio. Marcado 28 Blanco tequila is more than just a beautiful bottle — it’s a story told through ink, agave, and tradition. In this Marcado 28 Blanco tequila review, I break down the history, production, and flavor profile behind this premium small-batch tequila made at NOM 1502 in Jalisco, Mexico. Inspired by tattoos and personal storytelling, Marcado 28 brings together the legendary Romo family, master distillers at Auténtica Distillery, and world-renowned chef Michael Voltaggio. From low-pressure autoclave cooking and open fermentation to stainless steel pot distillation, this blanco highlights clean agave flavor without shortcuts. In this video, we cover: • The story behind Marcado 28 tequila • Michael Voltaggio’s role in shaping the brand • Romo family tequila legacy • Production details at NOM 1502 • Marcado 28 Blanco tasting notes • Is Marcado 28 worth the price? Whether you’re a neat sipper, cocktail fan, or tequila collector, this review will help you decide if Marcado 28 Blanco deserves a spot on your shelf. Sip responsibly and enjoy the story. #Marcado28 #TequilaReview #BlancoTequila #AdditiveFreeTequila #TequilaCulture #CraftTequila #AgaveSpirits #TequilaCommunity #TequilaLovers #TastingTequilaWithBrad © Tasting Tequila with Brad

Healthy Drinking in 2026 Doesn’t Mean Quitting Alcohol (Here’s Why Tequila Fits)

Bradley Niccum — Thu, 01 Jan 2026 12:42:00 +0000

Healthy drinking in 2026 doesn’t mean quitting alcohol — it means drinking smarter. In this video, I explain why tequila, especially additive-free tequila made from 100% Blue Weber agave, fits into a more intentional and balanced lifestyle without going to extremes. For years, we’ve been told the only way to “drink healthy” is to quit completely — Dry January, no alcohol, all or nothing. But for many people, that approach doesn’t last. In 2026, the conversation is shifting toward quality over quantity. In this video, we cover: • Why healthy drinking doesn’t have to mean quitting alcohol • How tequila compares to wine, cocktails, and shots • The calorie problem with margaritas and sugary mixers • What “additive-free” and “traditionally made” tequila actually means • Why sipping tequila neat or as a Ranch Water changes everything • How intention, not excess, is the real difference This isn’t about drinking more. It’s about drinking better. If you’re doing Dry January, cutting back, or simply rethinking your relationship with alcohol in 2026, this video will help you see tequila — and drinking — in a completely different way. Featured topics: • Additive-Free Tequila • Traditionally Made Tequila • Ranch Water (Tequila + Lime Topo Chico) • Mindful & Intentional Drinking Comment below: Are you quitting alcohol, or just drinking smarter in 2026? Subscribe for tequila education, reviews, blind tastings, and interviews New videos every week on Tasting Tequila with Brad #HealthyDrinking #Tequila #DrinkSmarter #AdditiveFreeTequila #DryJanuary

Sake Yeast in Tequila?! The First Ever Release at NOM 1414 Changes Everything

Bradley Niccum — Thu, 01 Jan 2026 12:27:00 +0000

Tequila Rimari is the first tequila ever made using sake yeast, produced at NOM 1414 with master distiller Sergio Cruze. In this full interview, founder Dheeraj Naidu explains why sake yeast changes fermentation, flavor, and tequila forever. In this full-length interview on Tasting Tequila with Brad, I sit down with Dheeraj Naidu, founder of Tequila Rimari, to talk about something that has never been done before in tequila. Using sake yeast to ferment tequila. We break down: • Why sake yeast was chosen over traditional tequila yeast • How fermentation impacts flavor, mouthfeel, and aroma • What makes this tequila different from anything else on the market • Producing tequila at NOM 1414 • Working with legendary master distiller Sergio Cruze • Innovation vs tradition in modern tequila • What tequila fans should taste for when yeast changes Check out https://tequilarimari.com/ This conversation goes deep into tequila production, fermentation science, and innovation, while still respecting traditional tequila values. If you’re into additive-free tequila, fermentation, yeast experimentation, or high-quality production, this interview is for you. Subscribe for more tequila interviews, reviews, and behind-the-scenes content. Cheers! #TequilaRimari #SakeYeast #TequilaInnovation #NOM1414 #SergioCruze #TequilaInterview #AdditiveFreeTequila #TequilaNerd #TequilaEducation #TastingTequilaWithBrad © Tasting Tequila with Brad

Blind Still Strength #3 – This One Got CRAZY… (Fortaleza, Siete Leguas, Don Fulano, Plata 48)

Bradley Niccum — Tue, 30 Dec 2025 12:39:00 +0000

Blind Still Strength #3 got CRAZY — and I did not see this coming. This is the third blind tasting in my Still Strength series, and once again, expectations were completely flipped on their head. This lineup was recommended by Brad from @agave_love-and-lore, and I used my new solo blind setup from JustNeat.shop, which was a Christmas gift from my son Blake. That made this one extra special before the first sip even happened. In this blind tasting, I lined up four heavy hitters in the still strength / high-proof category — all poured blind, no labels, no bias, no hype. Featured in Blind Still Strength #3: • Plata 48 • Fortaleza Still Strength • Siete Leguas 47 • Don Fulano Fuerte Still strength tequila leaves nowhere to hide. When you taste blind, branding disappears and the tequila tells the story. And in this round… things went off the rails. This video is about: • A true blind tasting experience • Real reactions in real time • Still strength tequila comparison • Final rankings revealed • Why blind tasting matters • How expectations can be completely wrong If you’ve watched Blind Still Strength #1 or #2, you already know — anything can happen once the labels come off. Before watching, lock in your guess in the comments: Which one do YOU think wins Blind Still Strength #3? Subscribe for more blind tastings, still strength tequila, and real agave talk. Tasting Tequila With Brad #StillStrength #BlindTasting #TastingTequilaWithBrad #HighProofTequila #TequilaTasting #AgaveSpirits #TequilaCommunity #FortalezaTequila #SieteLeguas #DonFulano #Plata48 #AdditiveFreeTequila #TequilaReview #TequilaShowdown

Is Clase Azul Reposado Worth $200? Brutally Honest Review

Bradley Niccum — Mon, 29 Dec 2025 12:37:00 +0000

Is Clase Azul Reposado Worth $200? Brutally Honest Review Clase Azul Reposado is one of the most iconic tequila bottles in the world — but is the tequila inside actually worth the price? In this brutally honest review, I break down the taste, production, additives debate, and whether Clase Azul Reposado is worth your money or just hype. Clase Azul Reposado is known for its stunning ceramic bottle, ultra-smooth profile, and luxury price tag. But smooth doesn’t always mean quality. In this video, I give my unfiltered thoughts on the aroma, palate, finish, sweetness, and how it compares to traditionally made additive-free tequilas. We’ll talk about: • Why Clase Azul is so popular • The iconic bottle vs the liquid inside • Sweetness, additives, and smoothness • Who this tequila is really for • Better tequila alternatives for the money This is not a sponsored video — just honest tequila talk. If you enjoy real, no-BS tequila reviews, hit subscribe and drop your thoughts in the comments. © Tasting Tequila with Brad

Why This Tequila Tastes Completely Different Every Release

Bradley Niccum — Sun, 28 Dec 2025 12:32:00 +0000

Why This Tequila Tastes Completely Different Every Release Why does this tequila taste completely different every release? In this review of the 2024 Plata La Sabina, I break down terroir, agave, and production — plus insights from Altamar Brands. Why does one tequila taste completely different from one release to the next? In this video, I review the 2024 Plata La Sabina and explain what really gives this tequila its unique flavor. From agave growing conditions and terroir to traditional production choices, this bottle is a perfect example of why real tequila is not meant to taste the same every year. I also refer back to my interview with Brandon Cummings from Altamar Brands, where we discussed why Plata La Sabina releases are intentionally expressive rather than blended for consistency. In this video, we cover: • Why tequila flavor starts in the agave field • How terroir impacts tequila taste • Why Plata La Sabina changes every release • Tasting notes for the 2024 Plata La Sabina • Why variation is a sign of quality, not a flaw If you’re into additive-free tequila, agave-forward flavor, and understanding why tequila tastes the way it does, this one’s for you. Drop a comment and tell me: Do you prefer tequila that tastes the same every year — or tequila that tells a story? https://altamarbrands.com/brands/lagrimastequila/ © Tasting Tequila with Brad

Surprisingly Good Tequila? Laelia Blanco (NOM 1607) Honest Review

Bradley Niccum — Sat, 27 Dec 2025 00:00:00 +0000

Laelia Blanco Tequila review. Laelia Blanco review from NOM 1607. This tequila review covers Laelia Tequila Blanco, an additive free tequila made using tahona production in Amatitán, Jalisco. Laelia Blanco Tequila is produced at NOM 1607 in the Tequila Valley using estate-grown agave, brick oven cooking, tahona extraction, natural fermentation with fibers, and copper pot still distillation under Master Distiller Carlos R. Huízar. In this honest tequila review, I break down the nose, palate, and finish, discuss Valley terroir, mineral-driven agave, and why this blanco delivered a more refined experience than expected from this distillery. Where to Buy Laelia Tequila https://laeliatequila.com/pages/purchase Shop Tequilas I’ve Personally Reviewed https://thetequilashop.net This video covers: • Laelia Blanco tequila tasting notes • Traditional tequila production methods • Tahona vs roller mill flavor differences • Valley tequila terroir and minerality • Who this tequila is best suited for If you enjoy additive-free tequila, traditional tequila, and honest reviews without hype, you’re in the right place. Drop a comment if you’ve tried Laelia Blanco or want to see an interview with this brand in the future. Like, subscribe, and follow Tasting Tequila with Brad for more real tequila reviews. #LaeliaTequila #LaeliaBlanco #TequilaReview #AdditiveFreeTequila #TahonaTequila #TequilaBlanco #NOM1607 #TastingTequilaWithBrad

Agave Vice ’89 Review | Sauternes Wine Barrel Tequila?! | Yéyo Limited Release

Bradley Niccum — Fri, 26 Dec 2025 03:22:00 +0000

Agave Vice ’89 tequila review — a limited release from Yéyo Tequila aged 9 months in ex-Sauternes wine barrels. This Miami Vice–inspired 80s tequila blends art, agave, and innovation in fewer than 1,200 bottles. Agave Vice ’89 is one of the most creative tequila releases to date. Inspired by the bold aesthetic and rebellious spirit of the 1980s, this limited edition tequila pushes boundaries while staying true to agave purity. Produced in the Highlands of Jalisco using 100% single-estate Blue Weber agave, Agave Vice ’89 is fermented with champagne yeast, double distilled in copper pot stills, and aged for nine months in ex-Sauternes dessert wine casks. The result is a layered, elegant tequila that balances cooked agave with vanilla, stone fruit, citrus, soft tobacco, and warm spice. In this video, I break down: • The story behind Agave Vice ’89 • The Miami Vice / 80s design inspiration • Sauternes wine barrel aging on tequila • Nose, palate, and finish tasting notes • Whether this experimental tequila actually works This is not hype tequila — this is intentional, additive-free craftsmanship designed for collectors and serious agave fans. Drop a comment below: Would you try a wine-barrel-aged tequila? Like the video if you enjoy deep-dive tequila reviews Subscribe for additive-free tequila content Turn on notifications so you don’t miss limited releases #AgaveVice89 #YeyoTequila #TequilaReview #AdditiveFreeTequila #TequilaCollectors © Tasting Tequila with Brad