What’s next for Santo Tequila? In this exclusive CEO interview, Brad sits down with David Szydlik, CEO of Santo Tequila, to talk about the brand’s next chapter, new SKUs, production changes, and the move to NOM 1662.

David shares the story behind Santo’s commitment to quality, including fully mature agave, additive-free tequila, brick ovens, twice-cooked agave, roller mill extraction, proprietary yeast, and American oak barrels.

We also talk about the new 375ml Blanco and Reposado bottles, the upcoming Single Barrel Reposado, a new Extra Añejo, the Santo Mezquila, 110 Proof, and the story behind the stolen tequila shipments.

If you’re a Santo Tequila fan, this interview gives you an inside look at where the brand is headed and what’s coming next.

What do you think about Santo Tequila’s next chapter? Let us know in the comments!

Subscribe to The Tequila Report (FREE):

https://tequilareport.com/subscribe

Follow me:

Instagram: https://instagram.com/tastingtequilawithbrad

Facebook: https://facebook.com/tastingtequilawithbrad

© Tasting Tequila with Brad

One of my favorite tequila brands is moving to a new distillery, so when I was in Tlaquepaque and saw a bottle of Folcklore Jalisciense made at that exact distillery, I had to buy it.

Folcklore is produced at NOM 1662, located in Unión de San Antonio, Jalisco, in the Los Altos region. I wanted to get an early look at what this relatively new tequila-producing operation is capable of producing.

In this video, we're focusing entirely on Tequila Folcklore and the distillery behind it.

I'll take you through:

- Tequila Folcklore Jalisciense

- NOM 1662

- Unión de San Antonio, Jalisco

- 100% Blue Weber Agave

- Traditional stone ovens

- Roller mill extraction

- Open-air fermentation

- Copper and stainless steel stills

- Deep-well water

- Nose and aroma

- Taste and mouthfeel

- Cooked agave, citrus and minerality

- Bottle and label design

I'll also explain why I pay close attention whenever a tequila brand I enjoy changes distilleries.

Different equipment, water, fermentation, stills, and production decisions can all influence what eventually ends up in the bottle — and ultimately in my glass.

I'm not going to tell you which brand is moving there yet. We'll save that story for another video.

I picked up this bottle at El Búho Tequilas in Tlaquepaque, a tequila shop located in the historic center of San Pedro Tlaquepaque.

Have you tried Folcklore Tequila?

Let me know what you think of it in the comments — and what flavors and characteristics you get from it.

Cheers!

© Tasting Tequila with Brad

In this episode, I’m tasting Tequila Providencia Añejo and putting the story, celebrity connection, beautiful bottle, and branding aside to focus on what matters most — what’s actually inside the bottle.

Providencia is a Highland tequila made with 100% Blue Weber Agave at NOM 1465 and bottled at 40% ABV / 80 proof. The Añejo is aged in oak for approximately 12 months.

I also share my thoughts on whether the presentation matches the tequila inside the bottle.

I've previously had the opportunity to interview Rodd Rafieha and Mia McMurray about the story behind Tequila Providencia. If you haven't watched that conversation yet, check it out to learn more about the people and story behind the brand.

Have you tried Tequila Providencia Añejo? Let me know what flavors and notes you get from it in the comments.

Cheers!

© Tasting Tequila with Brad

Planning a trip to Tequila Country for the first time? After visiting 31 tequila distilleries over the last 30 months, Brad shares what he has learned about traveling through tequila country in Jalisco, Mexico.

This is a practical Tequila Travel Guide covering where to go, how to get around, how many distilleries to visit in a day, how to arrange appointments, where to stay, and what first-time visitors often get wrong.

In this video, you'll learn:

Tequila Valley vs. Los Altos

Why Brad recommends hiring a driver instead of renting a car

Why you should make distillery appointments ahead of time

How many distilleries you should realistically visit in one day

What to expect from a real tequila distillery experience

Where to stay when visiting Tequila Country

Why the town of Tequila is a great starting point

Atanasio and Fortaleza as two different tequila experiences

Why Cascahuín is another important stop to consider

️ Why you should make time for the towns, restaurants and tequila bars

How to safely bring tequila bottles home

✈️ Why staying near Guadalajara airport on your final night can make your trip easier

Brad also explains why two distilleries a day is his maximum recommendation, why rushing between distilleries can take away from the experience, and why some of the best moments happen after the official tour is over—when you have time to talk with distillers, families and other people in the tequila industry.

The guide also covers the difference between the Tequila Valley and Los Altos, including areas around Tequila, Amatitán, El Arenal, Arandas and Jesús María.

If you're planning your first trip to Tequila, Jalisco, Mexico, this video will help you understand how to plan your itinerary without trying to see everything in one trip.

Featured Tequila & Distillery Names

Atanasio • Fortaleza • Cascahuín • Valor

The thumbnail features Atanasio, Valor and Fortaleza; the script specifically discusses Atanasio, Fortaleza and Cascahuín in the context of distillery visits.

Have you visited Tequila Country or any of these distilleries?

Let us know in the comments which tequila distillery is on your must-visit list.

Cheers!

© Tasting Tequila with Brad

Apple brandy barrels and tequila?! In this episode of Tasting Tequila with Brad, Brad Niccum reviews the Cascahuín x RAREcask Calvados, a limited distillery-only tequila aged for 18 months in Calvados barrels.

This unique collaboration brings together the traditional character of Tequila Cascahuín (NOM 1123) with barrels that previously held Calvados, an apple brandy from Normandy, France. The result is a tequila profile featuring cooked agave alongside baked apple, pear, honey, raisin, vanilla, oak, cinnamon, dried fruit, and a warm peppery agave finish.

Brad picked up this bottle directly at the Cascahuín distillery in El Arenal, Jalisco, making the bottle even more meaningful because of the trip and the people he experienced it with.

One of the biggest questions in this tasting is simple:

After 18 months in Calvados barrels, does it still taste like Cascahuín—or does the apple brandy barrel take over?

Watch the full review and see what Brad finds in the glass.

The collaboration was inspired by a cocktail featuring apple brandy at El Gallo Altanero, eventually leading to this limited Cascahuín x RAREcask release.

Want more tequila news, reviews and education?

Check out The Tequila Report and subscribe to the newsletter.

The Tequila Report

Have you tried Cascahuín x RAREcask Calvados? Let us know what you think in the comments.

Cheers!

© Tasting Tequila with Brad

The REAL story behind Chamucos Tequila is finally here. In this exclusive interview, Mark Howard, owner and co-founder of Chamucos Tequila, shares the incredible journey behind one of Mexico's distinctive legacy tequila brands.

From discovering tequila as an almost non-drinker in Mexico to becoming an importer, building the Chamucos brand, working with master distillers, developing their signature tequila profile, and eventually taking control of the brand—Mark Howard reveals the story behind it all.

We also dive deep into what makes Chamucos Tequila different, including:

The story behind Chamucos and its legendary character

Agave farming and tequila production

How their fermentation process contributes to the famous Chamucos “funk”

The meaning and history behind the unique Chamucos character

How the iconic handcrafted Chamucos bottles are made

Blanco, Reposado, Añejo, Diablo Blanco & Extra Añejo

American oak and French oak barrel aging

Their award-winning tequilas

The journey through different NOM distilleries

‍ Quality control and their distillery laboratory

Their approach to agave and production

The growth and distribution of Chamucos Tequila in the United States

❤️ The family-owned story behind the brand

Mark also explains why Chamucos has developed such a recognizable flavor profile and why tequila enthusiasts often talk about the brand's distinctive “funk.”

If you're interested in tequila, agave spirits, tequila production, Mexican tequila brands, additive-free tequila, tequila history, or the stories behind legendary tequila brands, you won't want to miss this interview.

Watch until the end for the real story of how Chamucos Tequila became a legacy brand.

Cheers to Chamucos Tequila and Mark Howard!

© Tasting Tequila with Brad

Most tequila drinkers talk about the agave, the oven, the tahona, and fermentation—but what about the water?

Today, I'm tasting Volans Blanco, a tequila made with three different water sources: rainwater, natural spring water, and water from a 450+ foot deep well.

Produced at NOM 1579, El Pandillo by master distiller Felipe Camarena, Volans brings together highland agave, traditional production, Felipe's unique equipment, and a fascinating approach to water.

But can you actually taste the difference?

On the nose and palate, I find cooked agave, minerality, citrus, herbal notes, pepper, and a beautiful velvety texture.

This is exactly the kind of Blanco I love—but is the water part of the reason why?

What's your favorite Volans expression: Blanco, Still Strength, Reposado, or Añejo? Let me know in the comments.

Cheers!

Subscribe to The Tequila Report (FREE):

https://tequilareport.com/subscribe

Follow me:

Instagram: https://instagram.com/tastingtequilawithbrad

Facebook: https://facebook.com/tastingtequilawithbrad

© Tasting Tequila with Brad

What happens when you accidentally walk into the wrong distillery and discover a tequila you didn't even know existed?

That's exactly how I found Bebemos Tequila at NOM 1560, Casa Marengo Distilleria in El Arenal, Jalisco.

I got to see the production process firsthand—from Valley Blue Weber Agave and traditional masonry ovens to roller-mill extraction, wild fermentation, and copper-contact distillation.

But what really caught my attention is what's inside the bottle. Bebemos is a blend of Blanco, 8-month Reposado, and 22-month Añejo, with the aged components spending time in French oak.

At around $135, is this tequila worth the price?

I taste it neat and break down the agave, minerality, sweetness, pepper, oak, and overall complexity.

Have you tried Bebemos? Would you pay $135 for it?

Cheers!

Subscribe to The Tequila Report (FREE):

https://tequilareport.com/subscribe

Follow me:

Instagram: https://instagram.com/tastingtequilawithbrad

Facebook: https://facebook.com/tastingtequilawithbrad

© Tasting Tequila with Brad

What happens when the same tequila goes from Blanco to Reposado and spends six months in oak? Today, we're finding out with Cayeya Reposado.

I recently reviewed Cayeya Blanco, and now we're taking a closer look at what six months in a combination of American and French oak barrels does to this tequila.

Cayeya is produced at NOM 1424 in San Juanito de Escobedo by master distiller Zandra Gomez, using 100% Blue Weber Agave.

But the production story gets especially interesting when we look at how the agave is extracted.

Cayeya uses a roller mill combined with a screw mill system. After cooking, the roller mill crushes and shreds the agave, while the large screw mill continuously pushes the cooked fibers forward under pressure, helping squeeze out more of the sugary agave juice.

The tequila is fermented in stainless steel tanks without agave fibers, using deep well water, and is then double distilled before spending six months in American and French oak.

And then there's the bottle.

Cayeya Reposado is bottled in recycled Pacifico beer bottles. The recycled glass gives the bottle its distinctive color, while the handcrafted process at a family-owned artisanal glass factory in Jalisco means each bottle can have its own small variations and imperfections.

Cayeya carries that sustainability idea throughout the packaging, with the glass, cork, hang tag, and other elements made from recycled materials.

But as always, the real question is what's inside the bottle.

On the nose, I find cooked agave, caramel, vanilla, herbal notes, grassiness, and citrus, with a character that reminds me of lemongrass mixed with caramel, vanilla, and oak.

On the palate, there's cooked agave, pepper, sweetness, caramel, vanilla, and a grassy herbal character. The finish becomes peppery and sweet, with a touch of oak and a slight dryness. With a second taste, I also pick up some citrus, fruitiness, and floral notes.

For me, the Cayeya Reposado is a much more impressive presentation than the Blanco. The combination of French and American oak has clearly changed the flavor profile while keeping the tequila balanced and agave-driven.

This is a tequila I'd happily sip neat rather than put into a cocktail.

So, have you tried Cayeya Reposado? Would you drink it?

Let me know what you think in the comments.

Cheers! 

© Tasting Tequila with Brad

What if a tequila could spend time in an oak barrel and still legally be called a Blanco?

Today, I'm putting two barrel-rested Blancos head-to-head: Polanco Blanco and Tierra de Ensueño Blanco. Both have spent time in oak, but they show two very different personalities.

As a tequila lover, I especially enjoy Blancos because they allow the cooked agave, minerality, citrus, and other agave characteristics to shine. So why would you put a Blanco into a barrel in the first place?

In this video, we explore how short-term barrel resting can soften rough edges, improve texture, add complexity, and create new aromas and flavors without taking the agave away from the spotlight.

We break down four important processes that happen inside the barrel:

Extraction

Absorption

Oxidation

Esterification

I also explain how compounds from the oak can contribute vanilla, oak lactones, coconut, spice, cinnamon, clove, smoke, and tannins, while the barrel can also absorb certain harsher characteristics from the tequila.

Then we taste Polanco Blanco and Tierra de Ensueño Blanco side by side to see how much barrel influence we can actually detect.

Do these Blancos taste like they've been heavily influenced by oak? Or does the short time in the barrel simply add another layer of complexity?

I also share what I learned from Grover's class through the Flavors Maestros del Agave program with Agave Matchmaker, and why understanding the production process can make tequila tasting even more fascinating.

Have you tried a barrel-rested Blanco? And the bigger question: Do you think a Blanco should ever touch oak, or should it stay straight from the still?

Let me know in the comments.

© Tasting Tequila with Brad

I'm a tequila guy, so what am I doing with a bottle of Mexican Whisky?

When I heard the story behind Ōlta Mexican Whisky, I knew I had to try it. This isn't a typical whiskey review—because almost every part of this whisky connects back to Mexico, agave, and the world I already know so well.

Ōlta is made in Pátzcuaro, Michoacán, at more than 7,000 feet above sea level, using 80% Mexican heritage corn and 20% malted barley.

But here's where things get really interesting for an agave enthusiast: the barley is smoked using agave, bringing agave into the production story before the whisky ever reaches the barrel.

After fermentation, Ōlta is distilled in stainless steel pot stills and then aged for three years in American oak barrels that previously held agave spirits.

So you've got Mexican heritage corn, agave-smoked malted barley, and barrels with a tequila/agave-spirit history—all coming together in one Mexican whisky.

I taste Ōlta from the perspective of a tequila guy and explore what I find on the nose and palate, including corn, toasted grain, vanilla, caramel, oak, smoke, sweetness, and that intriguing agave connection.

I also talk about why Ōlta caught my attention, the women-led production team behind the whisky, its non-chill-filtered approach, and why Mexican whisky deserves more attention.

I'm definitely not claiming to be a whiskey expert—but I know what I like, and I love learning about production methods. And the story behind Ōlta is just as interesting as what's in the glass.

Could Mexican whisky become the next thing I explore alongside tequila and agave spirits?

Have you tried Ōlta Mexican Whisky? Let me know what you think in the comments.

© Tasting Tequila with Brad

What if you could taste 500 years of Mexican history through tequila?

In this fascinating conversation, Luis Mejía Ahrens of Clase 33 takes us on a journey through the history of Mexico and the evolution of agave spirits—from the earliest forms of agave distillation to the modern tequila production methods we see today.

We explore the four historic expressions of Clase 33: Conquista, Independencia, Revolución, and Democracia—four different eras, four different production methods, and one story connecting them all.

From underground wood-fired ovens, hand extraction, spontaneous fermentation, and Filipino stills to masonry ovens, tahona, copper stills, stainless steel autoclaves, roller mills, diffusers, and column distillation, we taste how technology changed the way tequila and agave spirits were produced over time.

But this isn't just a tequila tasting.

It's a conversation about Mexican history, independence, the Mexican Revolution, technology, tradition, craftsmanship, and the changing identity of tequila.

We taste the four expressions side by side and explore how each production method influences the tequila's flavor, mouthfeel, sweetness, smokiness, minerality, pepper, cooked agave character, and overall profile.

One of the most fascinating parts of the conversation is the discussion around modern production methods—including diffusers and column stills—and why understanding how tequila is made can completely change the way you taste it.

As Luis explains, each bottle represents a different moment in history:

Conquista — the earliest agave distillation traditions

Independencia — the emergence of open and more standardized tequila production

Revolución — industrialization and the rise of stainless steel technology

Democracia — modern tequila production and the technology of today

Four eras. Four production methods. One incredible journey through Mexican history and tequila.

If you're a tequila lover, agave enthusiast, tequila nerd, or simply interested in Mexican history, this is a conversation you won't want to miss.

© Tasting Tequila with Brad

What happens when you take four completely different sotols, remove the labels, and taste them completely blind? Today, I'm putting Sol2Noches, Acrónimo, La Pulga, and Naiche head-to-head to find out which one stands out the most.

Once these bottles go into the blind tasting, the labels, brand reputation, and price no longer matter. It's all about what's actually in the glass.

Sotol is a fascinating Mexican spirit made from Dasylirion, also known as the desert spoon, which grows in the Chihuahuan Desert. Unlike tequila, sotol is not made from agave, but it has a unique character that can be earthy, vegetal, fruity, smoky, and incredibly complex.

In this blind tasting, I explore the nose and flavor profiles of each sotol, comparing their earthy, green, citrus, nutty, smoky, peppery, and vegetal characteristics. I also reveal which bottles ranked highest for me and which one ultimately took the number-one spot.

The results were surprisingly close, and none of these sotols was a loser. Each one brought something completely different to the tasting, which is exactly what makes exploring sotol so interesting.

If you've never explored sotol before, this is a great place to start. Let me know in the comments which of these sotols you've tried and which one you think would be your favorite in a blind tasting.

Cheers, and thanks for watching!

© Tasting Tequila with Brad

I’m going to get things wrong. And I know that’s probably a strange way to start a tequila video, but it’s the truth.

I really try to be good at this, but the more time I spend in Mexico, the more distilleries I visit, and the more master distillers, brand owners, and people in the tequila industry I talk to, the more I realize how much there still is to learn.

I’ve been drinking tequila for more than 20 years, but drinking tequila and actually understanding tequila are two completely different things. That’s why I travel to distilleries, walk through agave fields, see the ovens, fermentation tanks, and stills, and talk to the people actually making tequila.

I’m going to make mistakes. I might pronounce something wrong, get a production detail wrong, or completely miss a flavor that someone else notices. And sometimes I’m going to change my opinion because I learned something I didn’t know before.

And I’m okay with that.

I’d rather keep learning than pretend I already know everything.

There are people in the tequila industry who have forgotten more about tequila than I’ll probably ever know. One of the coolest parts of making this content is getting the opportunity to learn from them and bring that knowledge back here to share with you.

That’s what I want this channel to be about: great tequila, agave spirits, the people making them, the places where they are made, and the stories behind the bottles.

I’ll keep asking questions, traveling, tasting, and trying to get better at this.

If there are things you’d like to see me do on this channel, or tequilas and agave spirits you’d like me to review or talk about, let me know in the comments.

Cheers, and thanks for watching!

© Tasting Tequila with Brad

Tequila isn’t just about the Highlands and the Valley. On this trip, Tony and I headed somewhere completely different—around Lake Chapala to Tezán El Alto, Jalisco, to visit Casa Tequilera Joselito, NOM 1675, the home of Espíritu Bramido.

We had already spent time talking with Master Distiller Oswaldo González about what they're doing here. This time, we had the opportunity to visit the distillery, walk through the production process, meet the people, and experience the place firsthand.

Here’s what we explore:

A visit to Casa Tequilera Joselito, NOM 1675

Blue Weber Agave from the Lake Chapala region

Traditional masonry ovens used to cook the agave

⚙️ Roller mill and Tahona production methods

Spontaneous fermentation with wild yeast

Double distillation in copper pot stills

The importance of the local water source

️ The barrel room and aging tequila

How the terroir of Lake Chapala influences the tequila

‍‍ The González family's connection to the region

Tasting tequila directly at the distillery

A closer look at Joselito and where the brand is going

One of the most interesting parts of this visit was seeing how the location, agave, water, fermentation, cooking, and distillation all come together to create a tequila with its own sense of place.

A huge thank you to Oswaldo González, the González family, and the entire team at Casa Tequilera Joselito for opening their doors and allowing Tony and me to experience the process firsthand.

If you've been to this distillery or have tried Espíritu Bramido or Joselito tequila, let me know what you think in the comments.

© Tasting Tequila with Brad

Some people have problems with single barrel tequilas. For me, this is one of the reasons I love them.

In this video, I take you behind the scenes of my personal Valor Añejo single barrel selection at NOM 1599 Familia Landeros, just outside San Pedro Los Landeros.

This bottle isn't officially bottled yet, and there isn't an official label on it yet. But this is the tequila straight from the barrel that I personally selected—and this barrel has a much bigger purpose.

Here’s what we explore:

My personal Valor Añejo single barrel selection

A visit to NOM 1599 Familia Landeros

‍‍ Selecting the barrel with my wife Tony, my daughter Britney, and her boyfriend Chris

How every single barrel can have its own personality

Helping Keith from Paragon Pacific Imports select his own Valor single barrel

Tasting through the upcoming Valor Añejo and Extra Añejo

How previous projects helped bring water to families in San Pedro Los Landeros

❤️ How profits from this single barrel will support the Hinta Foundation

A look at the upcoming projects involving healthcare

Why this is more than just another single barrel tequila

There will likely be only around 260+ bottles of this special single barrel, with pre-orders coming before its release this fall.

This is a barrel with a purpose. It isn't just a single barrel for the sake of being a single barrel. It's an opportunity to enjoy something special while helping support a great foundation and the community of San Pedro Los Landeros.

If you like Valor Tequila, let me know in the comments. And tell me what you think about single barrel tequilas and the experience of selecting a barrel yourself.

© Tasting Tequila with Brad

Discover the story behind LOTE M77 in this exclusive interview with founder Eric, a military veteran, tequila entrepreneur, and passionate advocate for craft tequila. We dive into the journey behind LOTE M77, the brand’s micro-batch philosophy, and the careful decisions that make each lot unique.

In this episode, we talk about the new LOTE M77 Reposado, how it compares to the Batch 1 Blanco, and why Eric chose to produce both expressions from the same Batch 2 tequila. We explore the production process at NOM 1477, including mampo stone ovens, tahona extraction, open-air fermentation with naturally occurring yeast and agave fibers, and the differences between wood-fired and steam cooking.

We also discuss the influence of French oak on the Reposado, five months of stabilization, the importance of terroir and agave selection, and why the same NOM can produce completely different tequila profiles depending on the tools, methods, and people involved.

Beyond the tequila itself, Eric shares the story behind iHeart Agave Festival, the Noban Tequila Club, his vision for supporting small craft brands, and the importance of building a tequila community where brands support and promote one another.

Here’s what we explore:

The story behind LOTE M77

Batch 1 vs. Batch 2 Blanco

LOTE M77 Reposado and French Oak aging

Micro-batch tequila production

NOM 1477 and its different production methods

Tahona extraction and open-air fermentation

Wood-fired vs. steam-cooked agave

Valley agave and future expressions

The challenges of producing only limited quantities

iHeart Agave Festival

Noban Tequila Club and supporting craft tequila brands

Eric’s journey from military service to tequila entrepreneurship

The future of LOTE M77 and new tequila projects

If you’re passionate about craft tequila, small-batch production, and the people behind the bottles, this interview gives you an inside look at what makes LOTE M77 different.

© Tasting Tequila with Brad

What happens when you accidentally mix two Elevación 1250 tequilas that were never supposed to be mixed? You might just create something incredible.

In this video, I recreate the accidental Joven made by combining Elevación 1250 Blanco Rosa and Añejo Rosa Fuerte in a 1:1 ratio to find out if this unexpected combination is actually better than drinking them separately.

Here’s what we explore:

Elevación 1250 Blanco Rosa — a 42% ABV Blanco rested for 15 days in Napa Valley Cabernet Sauvignon barrels

Añejo Rosa Fuerte — aged for 14 months in those same Cabernet Sauvignon barrels

What happens when these two expressions are accidentally combined

Deep wine, fruit, cooked agave, oak, leather, and tobacco notes

How the proof, barrel influence, and flavors change in the accidental blend

Why this unexpected combination tastes remarkably smooth and buttery

Made at NOM 1522 Hacienda De Ora by Master Distiller Eliana Partida

The crazy part? This wasn't a planned tequila expression. Alex Danalof from The Beverage Collective accidentally created the combination when he thought his glass of Blanco Rosa was empty and poured Añejo Rosa Fuerte into the same glass.

Now I'm recreating that mistake to see if it really works.

Would you try this accidental Joven? What ratio would you use with Elevación 1250 Blanco Rosa and Añejo Rosa Fuerte?

Let me know in the comments what your favorite Elevación 1250 tequila is and whether you've ever created your own tequila blend.

© Tasting Tequila with Brad

What happens when tequila is made with mesquite wood fire from start to finish?

I recently visited NOM 1477 in Amatitán, Jalisco, with my wife Tony and witnessed firsthand how AMATITENA is produced using an incredibly traditional approach to tequila making.

AMATITENA is made by Maestro Tequilero Alberto Partida at Taller de Laa de Amatitán in the Valley of Jalisco. From cooking the agave with mesquite wood fire to crushing it with a tahona, fermenting it in open wooden vats with agave fibers and wild yeast, and distilling it in copper pot stills heated by wood fire, almost every part of the process connects this tequila to its traditional roots.

In this video, we take a closer look at:

Cooking agave with mesquite wood fire

Valley agave from around Amatitán

Traditional tahona extraction

Open fermentation with agave fibers and wild yeast

Copper pot stills heated by wood fire

Fruit used during distillation

Resting tequila in large glass bottles

NOM 1477 in Amatitán, Jalisco

‍ Maestro Tequilero Alberto Partida

My tasting and review of AMATITENA

The bottle itself also provides detailed information about where and when the agave was planted, the lot, the bottle number, and a QR code with additional information. I love seeing that connection between what's in the bottle and what's in the glass.

After seeing the entire production process firsthand, I wanted to find out whether making tequila this old-school way actually makes a difference in the glass.

On the nose, I get cooked agave, earthiness, minerality, smoke, fruit, and funky fermentation character.

On the palate, I get cooked and caramelized agave, a smoky character, a creamy mouthfeel, earthiness, citrus, pepper, and a long, warm finish.

This tequila doesn't taste like something designed in a boardroom. It tastes like Amatitán. It tastes like fermentation. It tastes like agave. And yes, it tastes like fire.

So, does making tequila in an old-school way make a difference in the glass?

You can bet it does.

Have you had AMATITENA? Let me know your thoughts in the comments.

If you want to learn more about tequila and what's happening in the tequila industry, check out The Tequila Report. It's free and sent to your email every week.

Go to tequilareport.com/subscribe to learn more.

Thanks for watching. Cheers!

© Tasting Tequila with Brad

I've been tasting agave spirits for over 20 years, but one conversation completely changed the way I approach mezcal.

After sitting down with Jeronimo, founder of Mezcal Local, I learned a completely different way to experience mezcal—and in this video, I'm putting that method to the test.

Today, I'm tasting Mezcal Local using Jeronimo's approach and exploring how the aroma and flavor change when you experience the spirit in a different way.

Here's what we explore:

How Jeronimo taught me to taste mezcal

100% cultivated Espadín agave

Traditional agave cooking and mezcal production

Mezcal Local's unique Pichuga-style production

Agave, apples, peaches, bananas, and oranges in the second distillation

Citrus-focused second distillation

How rubbing mezcal on your hand changes the tasting experience

Why mezcal is about much more than smoke

How agave, terroir, fermentation, and distillation shape the final spirit

One of my biggest takeaways is that if you've tried mezcal and thought, “All I taste is smoke,” you may be missing a huge part of what mezcal has to offer.

Just like tequila, there's an incredible amount happening beneath the surface—depending on the agave, where it was grown, how it was cooked, how it was fermented, and how it was distilled.

This tasting completely changed the way I think about mezcal, and I'm excited to share what I learned.

Have you ever tried Mezcal Local? And have you ever used this method to taste mezcal? Let me know in the comments!

If you're passionate about tequila and agave spirits, check out The Tequila Report for weekly tequila industry insights:

tequilareport.com/subscribe

Like, subscribe, and share if you enjoyed the video.

Cheers, and have a great night!

© Tasting Tequila with Brad

Can a tequila with an incredible bottle actually deliver an incredible tequila?

Today, I’m tasting **Cayeya Blanco** for the first time to find out if this beautifully crafted bottle is a true **hidden gem** or simply more hype than substance.

Cayeya Blanco is currently produced at **NOM 1424, Destiladora de Agave Azul**, in San Juanito de Escobedo, with **Xandra Gomez** as the master distiller. Made with 100% Blue Weber Agave from the Valley region, this tequila follows a traditional production approach while putting a strong focus on sustainability.

In this first-time tasting, we explore:

100% Blue Weber Agave

Traditional masonry oven cooking

⚙️ Roller mill extraction

Fermentation in stainless steel tanks

Deep-well water from the distillery

Double distillation

Unaged Blanco tequila at 40% ABV

♻️ Hand-blown bottles made with recycled glass

The bottle itself is one of the things that immediately caught my attention. Cayeya uses recycled glass, including recycled Mexican Coca-Cola bottles, along with recycled materials for its labels, hang tags, and corks.

But as always, it’s not just about the bottle—it’s about what’s inside.

I break down the nose, cooked agave, citrus, pine-like notes, sweetness, pepper, mouthfeel, and finish to see how Cayeya Blanco really performs in the glass.

Is Cayeya Blanco a hidden gem? Is it better suited for cocktails than sipping? And does the tequila inside live up to the incredible bottle?

Watch the full review and let me know what you think.

Have you tried **Cayeya Blanco**? And if you’ve tasted the older version produced at **NOM 1414**, I’d love to hear how you think it compares to the current **NOM 1424** version.

Drink responsibly.

For more tequila reviews, tequila industry insights, and information about great tequila brands, check out **The Tequila Report**.

Subscribe and stay connected for more tequila reviews and tastings.

© Tasting Tequila with Brad

What does it really take to create a great tequila?

In this exclusive interview, we sit down with Chad and Cristina Allen, the owners of Volans Tequila, to explore the story behind the brand, their journey from music into tequila, and their partnership with legendary Master Distiller Felipe Camarena at El Pandillo Distillery (NOM 1579) in the Highlands of Jalisco, Mexico.

Chad and Cristina share how their passion for traditionally made tequila eventually led them to build Volans, a family-owned brand focused on traditional production, sustainability, community, and an authentic consumer experience.

In this conversation, we discuss:

• How Chad and Cristina met through the music industry

• Their connection between music and tequila

• Cristina's family history with agave and tequila

• How they discovered Felipe Camarena and El Pandillo

• The origins of Volans Tequila

• Why traditional tequila-making methods matter

• The use of Blue Weber Agave

• The three water sources used in the Volans Blanco profile

• Stone and brick oven cooking

• Tahona extraction and traditional copper pot stills

• Volans' additive-free philosophy

• The importance of barrel selection and aging

• Single Barrel Reposado, Still Strength and Extra Añejo

• The challenges of growing a tequila brand and finding the right distributors

• Why patience has been important to Volans' growth

• The importance of community within the tequila industry

• An upcoming special French-oak barrel project involving Cognac, Armagnac and Calvados barrels

• What the future holds for Volans Tequila

Volans Tequila is produced at El Pandillo Distillery (NOM 1579), led by Felipe Camarena, a fourth-generation tequila producer from Jalisco. The brand emphasizes traditional production methods and a commitment to an additive-free tequila experience.

If you're passionate about tequila, agave spirits, traditional production, and the people behind the bottle, this is an interview you won't want to miss.

Please enjoy responsibly.

© Tasting Tequila with Brad

Today, I'm putting that question to the test with a blind tasting of Casa México Blanco.

I have two bottles of Casa México in front of me: one representing the tequila made before Maestra Tequilera Ana María Romero Mena took over the production side of the brand, and the newer version made under her direction.

The challenge is simple: Can I tell which one is the old recipe and which one is the new one without seeing the bottles?

Casa México is produced at NOM 1589 in Jalisco and is made from 100% Blue Weber Agave. The production includes traditional brick-oven cooking, roller-mill extraction, natural fermentation, and double distillation.

Ana María Romero Mena brings decades of tequila experience to Casa México and is also known for her work in tequila sensory evaluation and the development of a tequila aroma wheel.

In this blind tasting, I compare the two tequilas side by side and look for differences in:

Cooked agave

Citrus and orange zest

Minerality

️ Pepper and spice

Fruit character

Aroma

Mouthfeel

Finish and overall balance

The big question is:

Did Ana María Romero Mena actually make Casa México better?

I wasn't a big fan of the original Casa México, so this blind test gives me a chance to judge the new version without knowing which glass I'm drinking.

Watch until the end to see if I correctly identify the old vs. new Casa México—and whether the change is significant enough to make me reconsider the brand.

If you've tried Casa México, let me know in the comments: Have you tasted the older and newer versions? Which one do you prefer?

And if you love learning about tequila, different brands, production methods, and what's happening in the tequila industry, check out the Tequila Report.

© Tasting Tequila with Brad

Can I actually identify different agave varieties if you take the labels off?

Today, I'm putting that question to the test with a blind tasting of Don Amado Mezcal.

I have four different Don Amado expressions poured completely blind, including Arroqueño, Tepeztate, Tobalá & Bicuishe, and Largo, with Rústico serving as a familiar Espadín-based reference. Don Amado produces these mezcals in Santa Catarina Minas, Oaxaca, using traditional production methods that allow the agave and the production process to shine through.

The goal is simple: Can I actually recognize the different agave varieties based only on aroma and flavor?

In this blind tasting, I look for differences in:

Cooked agave

Vegetal characteristics

Citrus and fruit

Floral aromas

Earthiness and minerality

️ Pepper and spice

Roasted agave character

Tropical fruit and other unique flavors

What makes this experiment so interesting is that the producer and general production philosophy remain consistent, while the agave variety changes. Don Amado uses traditional earthen roasting, fermentation with natural airborne yeast, and double distillation in ceramic pot stills.

And the big question is:

Can I really tell which agave I'm drinking without seeing the label?

Watch the full blind tasting to see how many I get right—and whether I can actually recognize the characteristics I've learned from drinking these mezcals.

I also talk about how repeatedly tasting different agave varieties has helped me train my palate and better understand what makes each expression unique.

If you've ever done a blind mezcal tasting, I'd love to know: Could you identify the agave varieties without seeing the bottles?

Tell me your results in the comments!

Cheers, and have a fantastic night.

© Tasting Tequila with Brad

What if one of the most interesting $20 bottles on the shelf technically isn't tequila at all?

In this review, I taste Viva Agave Silver, a 100% Blue Weber Agave spirit made in Jalisco and sold as a Destilado de Agave / Agave Spirit rather than tequila.

At around $19.99 for a full liter, Viva Agave takes a very different approach to the tequila category. The agave is sourced from independent families in the Valley, slowly cooked, roller-mill extracted, open fermented with wild fermentation, and twice distilled before being proofed down to 40% ABV.

But the big question is: Does this budget agave spirit actually taste good?

I take a close look at the nose, flavor, minerality, cooked agave, sweetness, pepper, and finish to find out whether Viva Agave Silver is worth buying as an affordable tequila alternative.

In this video, we also discuss:

Why Viva Agave cannot be labeled tequila

100% Blue Weber Agave

Slow-cooked agave

⚙️ Roller mill extraction

Open and wild fermentation

Double distillation

A full liter for around $20

Whether it's better suited for cocktails or sipping

The story behind Viva Agave

The brand's connection to Two Sons Imports

So, is Viva Agave Silver actually worth the $20 price?

Watch the full review and let me know in the comments if you've tried this Destilado de Agave and what you think of it.

And if you love learning about tequila, agave spirits, production methods, and tequila reviews, check out the Tequila Report.

Subscribe to The Tequila Report (FREE):

https://tequilareport.com/subscribe

Follow me:

Instagram: https://instagram.com/tastingtequilawithbrad

Facebook: https://facebook.com/tastingtequilawithbrad

© Tasting Tequila with Brad

What if one of the most unusual tequilas ever made borrowed a production philosophy from Peruvian pisco?

In this episode of Tasting Tequila with Brad, we explore the fascinating connection between **La Madrina Pisco** from Peru and **Siempre Exclusivo Vivo**, a unique tequila made with Sergio Cruz at NOM 1414.

Pisco and tequila may come from completely different agricultural products, but once you look deeper into how they're made, the similarities become fascinating.

We take a closer look at Peruvian pisco, its denomination of origin, recognized grape varietals, terroir, fermentation, distillation, and the unique **Mosto Verde** production method.

Then we turn our attention to **La Madrina Mosto Verde Torontel**, made by Fondo Tres Generaciones, also known as Bodega Don Juanita, in Peru's Ica Valley. The Torontel grape brings a completely different sensory experience, with aromatic, floral, and citrus characteristics.

From there, we explore **Siempre Exclusivo Vivo**, a fascinating tequila created with inspiration from the concept of distilling while yeast is still active. Made with 100% Blue Weber Agave from Jalisco, Vivo uses roller-mill extraction, wild open-air fermentation, and double distillation in copper pots.

Brad explains why the connection between **Mosto Verde Pisco** and **Siempre Exclusivo Vivo** is so interesting—and why tequila and mezcal enthusiasts should pay closer attention to pisco.

**Siempre Exclusivo Vivo**

**La Madrina Pisco – Mosto Verde Torontel**

**Peruvian Pisco**

**Tequila from Jalisco**

**NOM 1414**

‍ **Master Distiller: Sergio Cruz**

If you're interested in tequila, pisco, agave spirits, traditional production methods, fermentation, distillation, and the stories behind the spirits we drink, this is an episode you won't want to miss.

Have you ever tried a Peruvian pisco? Have you tasted **Siempre Exclusivo Vivo**?

Let us know in the comments what you think about the connection between pisco and tequila.

If you enjoyed the video, please LIKE, SUBSCRIBE, and turn on notifications for more tequila reviews, spirits education, and behind-the-scenes stories from the world of agave spirits.

Cheers, and have a fantastic night!

Subscribe to The Tequila Report (FREE):

https://tequilareport.com/subscribe

Follow me:

Instagram: https://instagram.com/tastingtequilawithbrad

Facebook: https://facebook.com/tastingtequilawithbrad

© Tasting Tequila with Brad

Two NEW tequilas are here—and both bring something very different to the table!

In this episode of Tasting Tequila with Brad, we take a deep dive into two exciting new releases: **Cultura 100 Joven High Proof** and **Casa Cultura Blanco**.

First, we explore the brand-new **Cultura 100 Joven High Proof**, a unique three-expression blend combining Cultura 100’s high-proof Blanco, Reposado, and Añejo. We talk about how the blend was developed with master distiller **Sergio Cruz** at NOM 1414, why the high-proof Blanco remains the dominant part of the blend, and how the Blanco, Reposado, and Añejo components come together in the glass.

We also take a closer look at the production behind Cultura 100, including Los Altos agave, horno cooking, roller-mill crushing, open-air fermentation with wild yeast, and double distillation.

Then we turn our attention to the brand-new **Casa Cultura Blanco**, a separate tequila created with a focus on quality and affordability. Made at **NOM 1548**, Casa Cultura uses Los Altos agave, low-and-slow autoclave cooking, roller-mill extraction, open-air fermentation with wild yeast, and double distillation.

Brad tastes both tequilas and explores their aromas, flavors, minerality, cooked agave, citrus, spice, sweetness, body, and finish—and explains what makes each expression unique.

If you're a tequila enthusiast looking for new releases, traditional production methods, and honest tequila reviews, this is an episode you won't want to miss.

**Cultura 100 Joven High Proof**

**Casa Cultura Blanco**

**Master Distiller: Sergio Cruz**

**NOM 1414 & NOM 1548**

If you enjoyed this tequila review, please LIKE the video, SUBSCRIBE to the channel, and let us know in the comments:

Which one would you try first—**Cultura 100 Joven High Proof** or **Casa Cultura Blanco**?

And what is your favorite tequila made by Sergio Cruz?

Cheers, my friends!

© Tasting Tequila with Brad

What happens when a tequila is built around the 2026 World Cup?

The brand-new Viva Mexico World Edition High-Proof Blanco is one of the most unique tequila releases I've come across. Bottled at 48% ABV to represent the 48 countries competing in the 2026 World Cup, this limited release takes the World Cup concept far beyond the packaging.

Only 1,200 bottles were produced, making this a legitimate limited-edition tequila.

I picked up this bottle at the distillery during the Viva Mexico 32nd Anniversary celebration, and after already tasting it there, I couldn't wait to bring it home and give it a proper review.

This tequila comes from NOM 1414 and is made by Master Distiller Sergio Cruz. For the World Edition, Viva Mexico used three different yeast strains, with each yeast representing one of the three 2026 World Cup host countries: Mexico, the United States, and Canada.

In this review, we explore:

✔ Viva Mexico World Edition High-Proof Blanco

✔ 48% ABV / 96 Proof

✔ Only 1,200 bottles produced

✔ Three yeast strains representing the three host countries

✔ 100% Blue Weber Agave from the Highlands

✔ Agave grown in Jalisco, Mexico

✔ Traditional tequila production at NOM 1414

✔ The unique character of Viva Mexico tequila

✔ Cooked agave, citrus, pepper, minerality, and fruit notes

✔ Green apple, cinnamon, and spice on the finish

✔ My honest tasting notes and final thoughts

On the nose, this high-proof Blanco delivers a big punch of cooked agave along with citrus, pepper, minerality, and subtle fruit notes. On the palate, the cooked agave really shines alongside pepper, citrus, green apple, cinnamon, and spice.

Despite being bottled at 48% ABV, this tequila is surprisingly easy to drink. The higher proof adds intensity without overwhelming the character of the agave.

For me, this may be one of the best Viva Mexico expressions I've tasted, and it also makes a fascinating collector's bottle because of the limited 1,200-bottle release and the connection to the 2026 World Cup.

I’d love to know what you think:

Have you had the Viva Mexico World Edition?

What's your favorite Viva Mexico expression?

What's your favorite tequila made at NOM 1414?

And which country are you picking to win the 2026 World Cup?

If you enjoy learning about tequila, tequila production, limited releases, and the stories behind great tequila brands, make sure to like this video and subscribe.

And if you want even more tequila news, reviews, industry insights, and distillery information, check out the Tequila Report. It's completely free and delivered straight to your email every week.

Cheers, and keep drinking great tequila!

Subscribe to The Tequila Report (FREE):

https://tequilareport.com/subscribe

Follow me:

Instagram: https://instagram.com/tastingtequilawithbrad

Facebook: https://facebook.com/tastingtequilawithbrad

© Tasting Tequila with Brad

What happens when a tequila's story, production, and flavor all come together in the glass?

In this review, I take a closer look at Luisyana Tequila Blanco after sitting down with José Andres, one of the owners of Luisyana Tequila. We talked about his family's history, the story behind the brand, where the agave comes from, and how this tequila is made.

Now it's time to see if the tequila actually backs up the story.

Luisyana Tequila is made at NOM 1611 using Valley Agave. The agave is cooked in traditional stone ovens, crushed through a roller mill, and fermented in open tanks using wild yeast. After fermentation, the tequila is double distilled before making its way into the bottle.

In this review, we explore:

✔ Luisyana Tequila Blanco

✔ José Andres and the story behind the brand

✔ Valley Agave and why it matters

✔ Traditional stone oven cooking

✔ Roller mill extraction

✔ Open fermentation with wild yeast

✔ Double distillation at NOM 1611

✔ The difference between Valley and Highland Agave

✔ Cooked agave, minerality, pepper, herbal, citrus, and earthy flavors

✔ Luisyana's High Proof tequila

✔ My honest tasting notes and final thoughts

The result is a tequila with cooked agave, earthy minerality, pepper, herbal and vegetal characteristics, citrus notes, and a balanced finish.

One of the things I enjoy most about tequila is learning directly from the people behind the brands. Hearing José Andres explain his family's story and the decisions behind Luisyana makes tasting the tequila even more meaningful.

Luisyana may still be difficult to find in the United States, but if you come across this tequila, it is one worth keeping an eye out for.

If you enjoy learning about traditionally made tequila, tequila production, additive-free tequila, tequila reviews, and the people behind the brands, make sure to subscribe.

Have you tried Luisyana Tequila? Let me know your thoughts in the comments.

And if you enjoy discovering great tequila and learning more about the industry, check out the Tequila Report. It's completely free and delivered straight to your email every week.

Cheers, and keep exploring great tequila!

Subscribe to The Tequila Report (FREE):

https://tequilareport.com/subscribe

Follow me:

Instagram: https://instagram.com/tastingtequilawithbrad

Facebook: https://facebook.com/tastingtequilawithbrad

© Tasting Tequila with Brad

I may have been a little unfair to Lunazul Blanco the first time I reviewed it.

After tasting Lunazul Blanco served cold on a Delta flight for the Tequila Report, I wondered if the temperature had affected my opinion. So, I bought a bottle with my own money, brought it home, and gave this widely available tequila a second chance at room temperature.

In this episode of Tasting Tequila with Brad, I find out whether Lunazul Blanco really tastes better at room temperature—or if my original opinion was right.

In this review, we discuss:

✔️ Why I decided to give Lunazul Blanco a second chance

✔️ Cold tequila vs. room-temperature tequila

✔️ Lunazul Blanco's production story

✔️ Tierra de Agaves — NOM 1513

✔️ Tequila, Jalisco

✔️ 100% Blue Weber Agave

✔️ Autoclave cooking and the production process

✔️ Proprietary family yeast fermentation

✔️ Double distillation in custom Cognac-style stills

✔️ Cooked agave, citrus, sweetness, vegetal and pepper notes

✔️ The mouthfeel and overall complexity of Lunazul Blanco

✔️ Whether Lunazul works better as a sipping tequila or a cocktail tequila

After tasting it again at room temperature, did the warmer temperature change my opinion?

Not really.

While Lunazul Blanco is inexpensive and widely available, I found it light, sweet, relatively simple, and lacking the depth and complexity I look for in a sipping tequila.

For cocktails like a Margarita, however, its affordability and availability may make more sense.

If you're looking for a Blanco tequila to sip neat and experience deeper cooked agave, minerality, earthiness, and traditional tequila character, there are other affordable bottles I'd recommend exploring.

The Tequila Report brings tequila reviews, industry insights, news, new releases, and information from tequila reviewers directly to your email every week.

Have you tried Lunazul Blanco? Do you agree with my review, or do you think this tequila deserves more credit? Let me know your thoughts in the comments.

If you enjoyed this review, don't forget to like and subscribe for more tequila reviews, tastings, tequila education, and interviews from the world of tequila.

Drink responsibly and keep exploring great tequila. Cheers!

© Tasting Tequila with Brad

Can you find a great tequila for under $30? In this blind tasting, we put four affordable blanco tequilas head-to-head to find out which one delivers the best bang for your buck.

In this episode of Tasting Tequila with Brad, we blind taste Arette Clásico, Cimarrón Blanco, Azul Force Blanco, and Casa Cultura Blanco to see which budget tequila stands above the rest.

All four bottles offer impressive value, but which one has the best cooked agave, citrus, minerality, sweetness, complexity, and overall flavor?

In this blind tasting, we explore:

✔️ Arette Clásico — NOM 1109 and one of the classic budget tequila options

✔️ Cimarrón Blanco — NOM 1146 and a well-known value tequila

✔️ Azul Force Blanco — NOM 1615 and a newer budget-friendly tequila

✔️ Casa Cultura Blanco — a new addition to the budget tequila category

✔️ Blind tasting four affordable blanco tequilas

✔️ Which tequila delivers the best value under $30?

✔️ Cooked agave, citrus, minerality, vegetal and spice tasting notes

✔️ Which bottle is best for sipping?

✔️ Which tequila works best for Margaritas and Palomas?

✔️ Can budget tequila really compete with more expensive bottles?

The final rankings might surprise you. Arette, Azul Force, Cimarrón, and Casa Cultura all bring something different to the table, proving that you don't always need to spend $50 or $60 to find a great tequila.

If you're looking for an affordable tequila that tastes great without breaking the bank, this blind tasting gives you four bottles worth considering.

The Tequila Report is also a great way to discover new tequila releases, production changes, reviews, and everything happening in the tequila world. Sign up for the free newsletter at tequilareport.com/subscribe.

Which budget tequila would you choose? Have you tried Arette, Cimarrón, Azul Force, or Casa Cultura? Let us know in the comments which one you think should win the blind tasting.

If you enjoyed this review, don't forget to like and subscribe for more tequila reviews, blind tastings, tequila education, and interviews with the people making some of the best tequila in the world.

Drink responsibly and keep exploring great tequila. Cheers!

© Tasting Tequila with Brad

What happens when high-proof Blanco, Reposado, and Añejo come together in one incredible tequila?

In this review, Brad takes an early look at Cultura 100 Joven, a soon-to-be-released tequila bottled at 49% ABV. After spending time tasting this unique blend, he explains why this Joven could become one of the most exciting new tequilas for agave lovers.

Cultura 100 Joven is produced at NOM 1414 by master distiller Sergio Cruz, using Highland Blue Weber Agave and traditional production methods. The tequila combines their high-proof Blanco, high-proof Reposado, and a single-barrel Añejo to create a complex Joven with layers of agave, oak, spice, and sweetness.

In this review, we explore:

✔️ What makes Cultura 100 Joven different

✔️ High-proof Blanco, Reposado & Añejo blended together

✔️ 49% ABV and why it works so well

✔️ Highland Blue Weber Agave

✔️ Slow cooking in traditional brick ovens

✔️ Wild fermentation with classical music

✔️ Double distillation in copper pot stills

✔️ Production at NOM 1414

✔️ Tasting notes of cooked agave, vanilla, caramel, honey & cinnamon

✔️ Floral, citrus, mineral and black pepper notes

✔️ What makes a Joven tequila

✔️ Why this upcoming release could sell out quickly

One of the most interesting things about Cultura 100 Joven is how the high-proof Blanco brings intense agave character and minerality, while the Reposado and Añejo components add layers of oak, caramel, vanilla, cinnamon, and complexity.

If you're a fan of Joven tequila, high-proof tequila, additive-free tequila, traditional tequila production, or new tequila releases, this is one bottle you'll want to keep an eye on.

The full interview with Himei and Keith, the masterminds behind Cultura 100, is also coming soon, where we'll dive deeper into the story and philosophy behind the brand.

The Tequila Report

Stay up to date with new tequila releases, production changes, reviews, and everything happening in the tequila world. The newsletter is free, and thousands of tequila lovers are already subscribed.

tequil.com/subscribe

If you've tried a Joven tequila before, let us know in the comments: What is your favorite Joven tequila you've ever tasted?

If you enjoyed this review, don't forget to like, subscribe, and share with another tequila lover.

Keep drinking great tequila. Cheers!

Subscribe to The Tequila Report (FREE):

https://tequilareport.com/subscribe

Follow me:

Instagram: https://instagram.com/tastingtequilawithbrad

Facebook: https://facebook.com/tastingtequilawithbrad

© Tasting Tequila with Brad

What makes Desolas Mezcal different from your average mezcal?

In this exclusive interview, Brad sits down with Sammy Halpern, co-founder of Desolas Mezcal, to explore the story behind the brand, its unique approach to mezcal, and why Desolas is designed to bridge the gap between tequila and mezcal.

Sammy shares how co-founder Gigi discovered a different style of mezcal while traveling through Mexico and why they wanted to bring those authentic flavors and identity to the United States.

In this interview, we discuss:

✔ The story behind Desolas Mezcal

✔ Sammy Halpern's role as co-founder, CSO, and COO

✔ Gigi's journey into the tequila and mezcal industry

✔ How Gigi discovered traditional mezcal in Mexico

✔ Why Desolas is different from mainstream mezcal

✔ Bridging the gap between tequila and mezcal

✔ The inspiration behind the Desolas brand

✔ Authentic Mexican mezcal and its unique character

✔ The evolution of mezcal in the United States

✔ The people and story behind the brand

If you're interested in learning more about mezcal, tequila, agave spirits, Mexican traditions, and the people building innovative spirits brands, this interview offers an inside look at the story behind Desolas Mezcal.

Have you tried Desolas Mezcal? Let us know what you think about the brand and its approach to mezcal in the comments.

**Get 15% Off Desolas Mezcal**

Use promo code **PARTNERS** for **15% off any purchase** at **desolasmezcal.com**.

Thanks for watching!

Subscribe for more tequila and mezcal interviews, tasting experiences, brand stories, traditional production insights, and agave spirits education.

Drink responsibly.

© Tasting Tequila with Brad

Can a Reposado made by Jimmy Sauza really be one of the best tequilas you’ve never heard of?

Today, I taste Dos Ángeles Reposado and take a closer look at how it’s made, from the agave and cooking process to wild fermentation, distillation, and barrel aging.

Here’s what we explore:

100% Blue Weber Agave from the Amatitán area

12-hour low-pressure autoclave cooking

Roller mill extraction & deep well water

Wild yeast fermentation in open-air stainless steel tanks

Double distillation in stainless steel stills with copper heads

French Oak & American Oak barrel aging

Tasting Notes:

Cooked agave, honey, cinnamon, orange, vegetal and floral notes, followed by vanilla, caramel, butterscotch, pepper, and barrel spice.

The result is a complex and creamy Reposado with strong cooked agave and honey character.

Tell me in the comments:

Have you ever tried Dos Ángeles Reposado?

Subscribe to The Tequila Report (FREE):

https://tequilareport.com/subscribe

Follow me:

Instagram: https://instagram.com/tastingtequilawithbrad

Facebook: https://facebook.com/tastingtequilawithbrad

© Tasting Tequila with Brad

What happens when you use four different types of wood to create an Añejo tequila without letting the oak overpower the agave?

In this tequila review, I take a closer look at **Mijenta Añejo**, a tequila known for its additive-free approach and unique multi-wood aging program. Instead of hiding the agave behind heavy oak, Mijenta uses different barrels and woods to build layers of flavor while keeping the cooked agave at the center.

Produced from **100% Blue Weber Agave** grown in the highlands of **Jalisco** and produced at **NOM 1499**, Mijenta takes a careful approach to cooking, fermentation, distillation, and maturation.

In this review we explore:

✔️ What makes Mijenta Añejo different from other Añejo tequilas

✔️ 100% Blue Weber Agave from the highlands of Jalisco

✔️ Slow, low-pressure autoclave cooking

✔️ Roller mill extraction and open-top stainless steel fermentation

✔️ Double distillation in copper pot stills

✔️ Mijenta's unique four-wood aging program

✔️ American white oak, French oak, acacia wood, and cherry wood

✔️ How different woods contribute vanilla, caramel, baking spice, floral, fruit, and texture notes

✔️ Why blending different aged lots is so important

✔️ Cooked agave, honey, vanilla, caramel, apricot, citrus zest, cinnamon, and pepper tasting notes

✔️ Whether Mijenta Añejo successfully balances complex barrel flavors with the natural character of agave

From its creamy mouthfeel and rich caramel and vanilla notes to dried apricot, honey, baking spices, citrus zest, and floral character, this is an Añejo designed to deliver complexity without losing its tequila identity.

If you're a bourbon drinker looking to explore tequila, or an agave lover searching for a rich and complex Añejo, this review is one you won't want to miss.

Subscribe for more tequila reviews, additive-free tequila education, tasting notes, distillery stories, brand reviews, and insights into the world of premium tequila.

Subscribe to The Tequila Report (FREE):

https://tequilareport.com/subscribe

Follow me:

Instagram: https://instagram.com/tastingtequilawithbrad

Facebook: https://facebook.com/tastingtequilawithbrad

© Tasting Tequila with Brad

Can you really tell the difference between a single barrel tequila and a regular Reposado in a blind tasting?

Today, I blind taste two single barrel and special releases against their regular tequilas to find out if they are really worth seeking out.

Featured tequilas include:

La Pulga Still Austin

La Pulga Reposado

Lost Lore High Proof Reposado

Lost Lore FTR Reposado

Here’s what happened:

La Pulga: The Still Austin single barrel brings more flavor and complexity, while the regular Reposado remains a fantastic tequila.

Lost Lore: The regular High Proof Reposado has more minerality and the familiar Lost Lore profile, while FTR brings a different oak note.

The results are different for each tequila—but are single barrels and special releases really worth it?

Tell me in the comments:

Do you chase single barrel releases, or do you prefer the regular tequilas?

© Tasting Tequila with Brad

Has Nosotros Tequila Blanco improved after changing distilleries?

In this side-by-side comparison, I taste both versions of Nosotros Blanco to see how the original NOM 1438 compares to the new NOM 1621 release.

Founded by Carlos Soto and Michael Bracamonte, Nosotros has always stood out by blending Highlands and Valley Blue Weber agave to create a balanced, additive-free tequila. With production now moving to NOM 1621, the big question is whether the signature profile has changed.

In this review you'll learn:

✔ Old vs New Nosotros Blanco comparison

✔ NOM 1438 vs NOM 1621 differences

✔ Aroma, palate & finish tasting notes

✔ Highland & Valley agave blend explained

✔ Updated bottle and packaging

✔ Additive-free tequila discussion

✔ Which version I prefer and why

If you're considering buying the new Nosotros Blanco or you're curious how it compares to the original release, this review will help you decide.

Subscribe for more tequila reviews, blind tastings, tequila comparisons, additive-free tequila education, and premium agave content.

© Tasting Tequila with Brad

What does it take to build a new tequila brand from the ground up?

In this exclusive interview, I sit down with Jose Andres, founder of Luisyana Tequila, to discuss his family's incredible journey in tequila, the history behind the brand name, and how a fourth-generation tequila family built their own distillery in Amatitán, Jalisco.

Jose shares the inspiring story of his father, a maxillofacial surgeon who spent more than 20 years building their distillery, eventually earning NOM 1611 and launching Luisyana Tequila.

In this interview we discuss:

✔ The true story behind the name Luisyana Tequila

✔ Jose Andres' fourth-generation tequila heritage

✔ Building Distillery NOM 1611

✔ Traditional tequila production in Amatitán

✔ Growing a new tequila brand

✔ Social media and the future of tequila marketing

✔ Why authentic additive-free tequila matters

If you enjoy learning about the people behind tequila brands, traditional production methods, and the future of premium tequila, this interview is one you won't want to miss.

Subscribe for more tequila interviews, additive-free tequila education, distillery stories, brand reviews, and industry insights.

© Tasting Tequila with Brad

Can a bourbon barrel finish make a great tequila even better?

In this review, I take an in-depth look at the limited-edition La Pulga Still Austin Double Barrel Reposado, a unique collaboration between La Pulga Tequila and Still Austin Whiskey Co.

Produced at NOM 1068 using 100% Blue Weber Agave from the Highlands of Jalisco, this tequila is traditionally crafted before spending 7 months in oak and an additional 4 months in freshly emptied Still Austin Red Corn Bourbon barrels, creating a one-of-a-kind double barrel aging process.

In this review you'll learn:

✔ Production process & NOM 1068

✔ Double barrel aging explained

✔ Still Austin Red Corn Bourbon barrel influence

✔ Aroma, palate & finish tasting notes

✔ Is the bourbon finish balanced or overpowering?

✔ Is this limited-edition reposado worth buying?

✔ Why whiskey lovers may enjoy this tequila

If you're a fan of additive-free tequila, barrel-finished spirits, or premium reposados, this review will help you decide whether this special release deserves a place on your shelf.

If you've tried this La Pulga Still Austin Double Barrel Reposado, let me know your thoughts in the comments!

Subscribe for more tequila reviews, additive-free tequila education, blind tastings, tequila interviews, and premium agave content.

© Tasting Tequila with Brad

If you're searching for one of the most unique limited-edition additive-free tequilas, this review is for you.

In this video, I review the Alma del Jaguar Barricas Series Apple Brandy Cask Añejo Tequila, a premium release crafted at NOM 1414 using 100% Blue Weber Agave from the Highlands of Jalisco.

After aging for 18.5 months in French Oak, this tequila is finished in authentic ex-Calvados Apple Brandy casks from Normandy, France, creating a completely different flavor profile while still preserving the natural agave character.

In this review you'll discover:

✔ Alma del Jaguar Barricas Series production process

✔ French Oak aging & Apple Brandy cask finish

✔ Aroma, palate & finish tasting notes

✔ How the Calvados barrels influence the tequila

✔ Is the $150 price worth it?

✔ Why collectors are excited about this limited release

✔ The conservation partnership with the Northern Jaguar Project

Whether you're a tequila collector, bourbon fan exploring barrel-finished tequila, or simply looking for premium additive-free tequila, this review covers everything you need to know before buying.

If you've tried Alma del Jaguar Barricas Series, let me know your thoughts in the comments!

Subscribe for more premium tequila reviews, additive-free tequila education, tequila interviews, and blind tastings.

© Tasting Tequila with Brad

Can you really tell the difference between a Reposado tequila and a barrel rested Blanco in a blind tasting?

In today's blind tequila challenge, I taste four outstanding tequilas without knowing which is which. Three are barrel rested Blancos that have picked up subtle oak influence while keeping their vibrant agave character, and one is a true Reposado.

Featured tequilas include:

Polanco Blanco

Ocho Reposado

Tierra de Ensueño Batch 8

Manuscrito Cuatro Puertas

Can traditional tequila production, oak influence, minerality, cooked agave, citrus, pepper, and baking spices reveal the Reposado... or will the Blancos fool me?

If you enjoy additive-free tequila, blind tastings, tequila reviews, and learning how production methods influence flavor, you're in the right place.

Subscribe for weekly tequila reviews, blind tastings, interviews with tequila makers, and deep dives into traditional tequila craftsmanship.

Join the FREE Tequila Report newsletter for industry news, tequila reviews, and educational content.

Tell me in the comments:

Which tequila would you have guessed was the Reposado?

© Tasting Tequila with Brad

Everybody remembers the award-winning House of Rare Founders Cut, but now it's time to see if the brand-new House of Rare Blanco can live up to that incredible reputation.

In this review, I take a deep dive into House of Rare's newest tequila produced at NOM 1648 in the Tequila Valley. We'll explore the traditional production process, open-air fermentation, natural eucalyptus influence, cooked agave character, minerality, citrus notes, and whether this Blanco deserves a permanent place on your shelf.

If you enjoy honest tequila reviews, additive-free tequila recommendations, and learning about traditional tequila production, this review is for you.

In this video you'll discover:

• House of Rare Blanco Review

• Founders Cut vs House Blanco

• NOM 1648 Production Process

• Open-Air Fermentation & Wild Yeast

• Eucalyptus Influence Explained

• Agave Flavor Breakdown

• Nose & Palate Tasting Notes

• Is House Blanco Worth Buying?

• Best Daily Pour Blanco?

• Additive-Free Tequila Review

Subscribe for more tequila reviews, tequila education, distillery stories, brand interviews, and additive-free tequila recommendations.

© Tasting Tequila with Brad

Ever wonder how Tequila Encyclopedia (Marissa Paragano) became one of the most respected voices in the tequila community?

In this exclusive interview, I sit down with Marissa Paragano, creator of Tequila Encyclopedia and co-host of   @thetequiladies  to explore her incredible journey into the world of tequila.

Marissa shares how a simple family vacation, a fascinating book, and a memorable tequila tasting completely changed her perspective on agave spirits. From her background in finance to becoming one of the most trusted tequila content creators online, this conversation is packed with authentic stories, industry insights, and a genuine passion for tequila education.

We also discuss:

How Tequila Encyclopedia got started

️ The success of  @thetequiladies   on YouTube

Why YouTube is changing tequila content

The surprising story that sparked Marissa's tequila journey

Her first unforgettable tequila tasting experience

Cabo's influence on her passion for tequila

❤️ Why education and authenticity matter in the tequila community

Whether you're just discovering tequila or have been enjoying additive-free tequila for years, this interview offers valuable insights into the people helping shape today's tequila culture.

If you enjoy tequila reviews, brand interviews, production deep dives, and conversations with some of the most respected voices in the agave spirits industry, be sure to subscribe and join our growing tequila community.

Like this video if you enjoyed the conversation.

Let us know in the comments:

When did you first discover Tequila Encyclopedia, and what inspired your own tequila journey?

© Tasting Tequila with Brad

Have you ever wondered whether limited-edition tequila is actually worth the hunt?

In this review, I compare two of the rarest Lost Lore releases ever made—the FTR Special Release Reposado and the legendary Poco Madre Rosa Reposado.

Both are handcrafted by Master Distiller Sergio Cruz at NOM 1414, using traditional production methods, mature Highland Blue Weber agave, brick ovens, roller mill extraction, open-air fermentation, and copper pot distillation.

In this video we discuss:

Lost Lore FTR Reposado Review

Poco Madre Rosa Reposado Review

Mizunara Oak Finish vs Port Wine Cask Finish

Aroma, Flavor & Finish

Traditional Tequila Production

Sergio Cruz & NOM 1414

Which Rare Bottle Is Worth Buying?

The FTR release supports jimadores by helping provide personal protective equipment, while Poco Madre Rosa supports breast cancer awareness and education in Jalisco through an initiative led by women in the tequila industry.

If you enjoy additive-free tequila, rare bottle reviews, tequila education, and founder stories, subscribe for new reviews every week.

Like, Comment & Subscribe!

© Tasting Tequila with Brad

If you've been searching for an authentic small-batch tequila, the new M77 Reposado deserves your attention.

In this review, I take a deep dive into M77's newest limited-edition Reposado, discussing the traditional production process, tasting notes, French oak aging, and whether this handcrafted tequila is worth tracking down.

In this video:

M77 Reposado Review

Limited to only 1,077 bottles per batch

Tahona-crushed Blue Weber agave

Traditional brick oven cooking

Wild yeast fermentation

French oak barrel aging

Cooked agave tasting notes

Additive-free tequila discussion

If you enjoy premium tequila reviews, additive-free brands, and learning how tequila is truly made, be sure to subscribe.

© Tasting Tequila with Brad

Can AVUÁ Amburana Cachaça compete with the world's best craft spirits?

In this review, I explore AVUÁ Amburana, a premium Brazilian Cachaça produced using fresh sugarcane juice, wild fermentation, copper pot distillation, and aged for two years in native Amburana wood.

If you're a tequila lover looking to branch out into another traditionally crafted spirit, this bottle may surprise you.

In this video we discuss:

What makes Cachaça different from rum

Traditional Brazilian production methods

Amburana wood aging

Aroma, flavor, and tasting notes

Is AVUÁ Amburana worth buying?

Produced by Fazenda De Quente, this handcrafted spirit showcases estate-grown sugarcane, traditional craftsmanship, and unique South American barrel aging that creates notes of cinnamon, vanilla, baking spice, toasted coconut, clove, and caramel.

If you enjoy tequila, additive-free spirits, and traditional distilling methods, you'll definitely want to learn more about AVUÁ Amburana Cachaça.

Like • Comment • Subscribe for more tequila, agave spirits, mezcal, rum, and craft spirit reviews.

Subscribe to The Tequila Report (FREE):

https://tequilareport.com/subscribe

Follow me:

Instagram: https://instagram.com/tastingtequilawithbrad

Facebook: https://facebook.com/tastingtequilawithbrad

Is Siempre Añejo really one of the best additive-free tequilas available today?

In this review, I take a closer look at Siempre Añejo (NOM 1414) and explain why it continues to be one of my favorite tequilas. Produced by Sergio Cruz, this tequila is crafted using estate-grown Blue Weber Agave, traditional masonry ovens, a five-pass roller mill, natural fermentation, copper pot stills, and volcanic stone filtration.

In this video we cover:

Siempre Añejo Review

NOM 1414 Production Process

Sergio Cruz's Traditional Tequila Making

Aroma, Flavor & Finish

Is Siempre Añejo Worth Buying?

If you're passionate about additive-free tequila, traditional production methods, and honest tequila reviews, this video is for you.

Let me know in the comments:

Have you tried Siempre Añejo? Where does it rank among your favorite añejos?

Like • Comment • Subscribe for more tequila reviews, interviews, distillery tours, and educational content.

Subscribe to The Tequila Report (FREE):

https://tequilareport.com/subscribe

Follow me:

Instagram: https://instagram.com/tastingtequilawithbrad

Facebook: https://facebook.com/tastingtequilawithbrad

© Tasting Tequila with Brad

Have you ever wondered what truly makes a traditional mezcal different?

In this exclusive interview, I sit down with Jerónimo Dorbecker, founder of Mezcal Local, to discuss the philosophy behind one of Mexico's most authentic artisanal mezcal brands. We explore the importance of tradition, terroir, family heritage, and why preserving local mezcal culture matters more than ever.

Jerónimo shares the story behind Mezcal Local, the production methods, the role of Agave Espadín, traditional craftsmanship, and how regional identity influences every bottle they produce. If you're passionate about authentic mezcal, agave spirits, or learning directly from the people behind the brands, this conversation is packed with valuable insights.

➡️Interview Highlights

• Founder: Jerónimo Dorbecker

• Brand: Mezcal Local

• Traditional Artisanal Mezcal

• Agave Espadín

• Oaxaca, Mexico

• Terroir & Family Heritage

• Traditional Production Methods

• Mezcal Culture & Sustainability

• Small Batch Production

• The Future of Authentic Mezcal

Whether you're a mezcal enthusiast, tequila lover, collector, bartender, or simply interested in authentic Mexican spirits, this interview offers a fascinating look inside one of the industry's most passionate brands.

If you've tried Mezcal Local, let me know your thoughts in the comments.

Like this video if you enjoyed the interview.

Subscribe for more tequila reviews, mezcal reviews, distillery visits, founder interviews, and agave education.

Exclusive Offer for Our Viewers!

Use Promo Code: BRADLOCAL to receive 15% OFF.

Website: www.mezcalocal.com

Instagram: @mezcal_local

Facebook: Mezcal Local

TikTok: Mezcal Local

© Tasting Tequila with Brad

Is Rosa tequila actually worth drinking, or is it just another marketing gimmick?

In this review, I take a deep dive into Acre Largo Joven Rosa, an additive-free tequila produced at NOM 1580 in Jesús María, Jalisco. Crafted from 100% estate-grown Blue Weber agave, this unique Joven Rosa is created by blending Blanco and Reposado tequila, with portions aged 90 days in Pinot Noir barrels and 55 days in Chardonnay barrels before being blended together.

I discuss what makes Acre Largo different, their commitment to traditional tequila production, and how the combination of two different wine barrels creates a balanced Rosa tequila while preserving the agave-forward character.

Production Details

• NOM 1580

• Jesús María, Jalisco

• 100% Estate-Grown Blue Weber Agave

• Small Batch Production

• Additive-Free Tequila

• Joven Blend (Blanco & Reposado)

• 90 Days in Pinot Noir Barrels

• 55 Days in Chardonnay Barrels

• 40% ABV (80 Proof)

If you've tried Acre Largo Joven Rosa, let me know your thoughts in the comments.

Like this video if you enjoy tequila reviews.

Subscribe for more tequila reviews, distillery visits, interviews, blind tastings, and tequila education.

Subscribe to The Tequila Report (FREE):

https://tequilareport.com/subscribe

Follow me:

Instagram: https://instagram.com/tastingtequilawithbrad

Facebook: https://facebook.com/tastingtequilawithbrad

© Tasting Tequila with Brad

Can a brand-new tahona tequila beat some of the most respected tequilas on the market?

In this blind tasting, I compare Fortaleza Blanco, Cambio Tequila Blanco, Maestro Dobel Tahona Blanco, and Señora Leona Blanco without knowing which glass is which. Every tequila in this lineup uses traditional tahona crushing, creating a fair comparison based entirely on aroma, flavor, mouthfeel, and finish.

I rank each tequila based on the nose, palate, minerality, cooked agave character, citrus, herbal notes, sweetness, pepper, and overall balance before revealing the bottles. The results may surprise you.

Production Details

• Blind Tahona Blanco Comparison

• Fortaleza Blanco

• Cambio Tequila Blanco

• Maestro Dobel Tahona Blanco

• Señora Leona Blanco

• Traditional Tahona Extraction

• 100% Blue Weber Agave

• Additive-Free Tequila Comparison

• Blind Tequila Tasting

If you've tried Fortaleza, Cambio, Maestro Dobel Tahona, or Señora Leona, let me know your favorite in the comments.

Like this video if you enjoy blind tequila tastings.

Subscribe for more tequila reviews, blind tastings, distillery visits, interviews, and tequila education.

Subscribe to The Tequila Report (FREE):

https://tequilareport.com/subscribe

Follow me:

Instagram: https://instagram.com/tastingtequilawithbrad

Facebook: https://facebook.com/tastingtequilawithbrad

© Tasting Tequila with Brad

Can you really buy a certified organic, additive-free tequila for under $30?

In this review, I take a deep dive into Señora Leona Blanco, a certified organic tequila produced at NOM 1607. Made from 100% Blue Weber Agave grown in the volcanic soils of Amatitán, Jalisco, this affordable tequila combines traditional production methods with a higher 42% ABV bottling to deliver an agave-forward experience at an impressive price point.

I discuss what makes Señora Leona Blanco different from other budget tequilas, the story behind Leona Vicario, and whether this certified organic bottle truly lives up to its additive-free claims.

If you're looking for an affordable organic tequila or enjoy discovering quality budget bottles, this review is for you.

If you've tried Señora Leona Blanco, let me know your thoughts in the comments.

Like this video if you enjoyed the review.

Subscribe for more tequila reviews, distillery visits, interviews, and tequila education.

Subscribe to The Tequila Report (FREE):

https://tequilareport.com/subscribe

Follow me:

Instagram: https://instagram.com/tastingtequilawithbrad

Facebook: https://facebook.com/tastingtequilawithbrad

© Tasting Tequila with Brad

A surprise package arrived from Maestro Dobel, featuring their new Maestro Dobel Tahona Blanco. But can a brand best known for Cristalino tequila create a truly traditional additive-free tequila?

In this review, I take a deep dive into Maestro Dobel Tahona Blanco, produced using traditional methods including 100% Blue Weber agave, brick oven cooking, tahona stone crushing, open-air fermentation with agave fibers and wild native yeast, and double distillation in small copper pot stills. I also discuss why this tequila is different from Maestro Dobel's traditional lineup and why the brand chose a more old-school production approach.

Production Details

• 100% Blue Weber Agave

• Brick Oven Cooked Agave

• Tahona Stone Extraction

• Open-Air Wooden Fermentation Vats

• Wild Native Yeast Fermentation

• Fermented With Agave Fibers

• 6–7 Day Fermentation

• Double Distilled In Small Copper Pot Stills

• Bottled At 40.5% ABV (81 Proof)

• Bottled At NOM 1122

Tasting Notes

• Cooked Agave

• Citrus

• Lemongrass

• Grassy Notes

• Wet Stone Minerality

• Black Pepper

• Herbal Character

• Jalapeño

• Vegetal Notes

• Clean Finish

If you enjoy additive-free tequila, tahona tequila, traditional tequila production, and tequila education, this review is for you.

If you've tried Maestro Dobel Tahona Blanco, let me know your thoughts in the comments.

Like the video if you enjoyed this review.

Subscribe for more tequila reviews, distillery visits, interviews, and tequila education.

© Tasting Tequila with Brad

If you're opening a tequila bar or building an agave-focused restaurant, what tequila brands should be on your back bar?

In this video, I share the tequila brands I believe every serious back bar should consider. We discuss additive-free favorites including Fortaleza, G4, Ocho, Cascahuín, Don Fulano, Siempre, Lost Lore, Zumbador, Chamucos, Atanasio, Yéyo, Rimari, Manuscrito, ArteNOM, Cazcanes, Valor, Arette, and Tierra de Ensueño.

I also explain why brands like Patrón, Don Julio, Clase Azul, and Casamigos still deserve a place on many back bars for customers who are just beginning their tequila journey. Along the way, I share one of the biggest lessons I learned during my ITA Level 3 certification—there really is no "bad tequila," just tequila that may not fit your personal palate.

➡️Featured Tequila Brands

• Fortaleza

• G4

• Ocho

• Cascahuín

• Don Fulano

• Siempre

• Lost Lore

• Zumbador

• Chamucos

• Atanasio

• Yéyo

• Rimari

• Manuscrito

• ArteNOM

• Cazcanes

• Valor

• Arette

• Tierra de Ensueño

• Patrón

• Don Julio

• Clase Azul

• Casamigos

➡️Key Takeaways

• Must-Have Tequila Brands for Back Bars

• Additive-Free Tequila Recommendations

• ITA Level 3 Certification Insights

• Choosing Tequila for Every Customer

• Building a Well-Rounded Tequila Selection

Whether you're a bar owner, restaurant manager, tequila collector, or simply love agave spirits, this video will help you think about what makes a great tequila selection.

If there are tequila brands you think every back bar should have, let me know in the comments.

Like the video if you enjoyed this discussion.

Subscribe for more tequila reviews, distillery visits, interviews, and tequila education.

© Tasting Tequila with Brad

Is Desolas Mezcal changing the way people think about mezcal?

In this review, I take a deep dive into both the Desolas Blanco and Desolas Reposado, a unique low-smoke mezcal crafted from 100% Salmiana agave in San Luis Potosí, Mexico (AAMA 178). Unlike traditional mezcals that are cooked in underground earthen pits, Desolas uses above-ground brick ovens (hornos) to preserve the natural character of the agave instead of producing an intensely smoky profile.

I discuss what makes Desolas different from traditional mezcal, the story behind founder GG Mirvis, and why the brand focuses on a brighter, more botanical style of mezcal.

➡️Production Details

AAMA 178

San Luis Potosí, Mexico

100% Salmiana Agave

20–25 Year Mature Agave

Above-Ground Brick Ovens (Hornos)

Stone Roller Mill Extraction

Juice-Only Fermentation

Stainless Steel Fermentation Tanks

Copper Pot Distillation

Desolas Reposado Aged in Ex-Bourbon & Ex-Tequila American Oak Barrels

➡️Tasting Notes

Desolas Blanco

Herbal

Citrus

Mint

Minerality

Desolas Reposado

Vanilla

Caramel

Oak

Baking Spice

If you've tried Desolas Blanco or Desolas Reposado, let me know your thoughts in the comments. Don't forget to like, subscribe, and turn on notifications for more tequila, mezcal, agave spirit reviews, distillery visits, interviews, and educational content.

Subscribe to The Tequila Report (FREE):

https://tequilareport.com/subscribe

Follow me:

Instagram: https://instagram.com/tastingtequilawithbrad

Facebook: https://facebook.com/tastingtequilawithbrad

© Tasting Tequila with Brad

Can a new tequila region change the future of additive-free tequila?

In this exclusive interview, I sit down with 29-year-old Master Distiller Oswaldo González of Tequila Espíritu Bramido to discuss how he's creating one of the most exciting new additive-free tequilas in Mexico. Oswaldo shares the story behind Espíritu Bramido, the family's history dating back to 1869, and why they're pioneering tequila from the unique Chapala terroir instead of the traditional Highlands or Valley.

We dive deep into their production methods, including estate-grown agave from the shores of Lake Chapala, masonry steam ovens, spontaneous wild yeast fermentation, naturally mineral-rich spring water, copper pot stills, and their innovative underground fermentation tanks. Oswaldo also explains why their High Proof Blanco is bottled at 49% ABV, discusses the philosophy behind additive-free tequila, and gives an exclusive preview of the upcoming Reposado and Añejo releases.

Production Details

• Estate-grown agave from the shores of Lake Chapala

• Chapala terroir

• Masonry steam ovens

• Spontaneous wild yeast fermentation

• Naturally mineral-rich spring water

• Copper pot stills

• Underground fermentation tanks

• High Proof Blanco bottled at 49% ABV

Interview Topics

• The history of Espíritu Bramido dating back to 1869

• Why Chapala was chosen over the Highlands or Valley

• Additive-free tequila philosophy

• Tequila production methods

• High Proof Blanco

• Upcoming Reposado and Añejo releases

If you're passionate about tequila production, terroir, and hearing directly from the people making the spirit, this interview is one you won't want to miss.

Like the video if you enjoyed this interview.

Subscribe for more tequila reviews, distillery visits, master distiller interviews, and tequila education.

Subscribe to The Tequila Report (FREE):

https://tequilareport.com/subscribe

Follow me:

Instagram: https://instagram.com/tastingtequilawithbrad

Facebook: https://facebook.com/tastingtequilawithbrad

Is this the most unique Arette ever bottled?

Today, I take a deep dive into the Arette x The Tequila Report Single Barrel Reposado, a limited-edition release with only 258 bottles produced. Crafted at El Llano Distillery (NOM 1109) by the Orendain family, this special reposado was aged for just under five months in a Napa Valley Cabernet Sauvignon American oak barrel and bottled at 46% ABV.

In this review, I discuss what makes this collaboration different from Arette's standard lineup, the story behind the barrel selection by Jay Baer and Maddie Jager, and how the barrel influences the tequila while preserving Arette's agave-forward character.

Production Details

• El Llano Distillery (NOM 1109)

• Crafted by the Orendain family

• Limited to 258 bottles

• Aged just under five months

• Napa Valley Cabernet Sauvignon American oak barrel

• Bottled at 46% ABV

Tasting Notes

• Cooked agave

• Cabernet barrel influence

• Oak

• Mouthfeel

• Finish

If you enjoy additive-free tequila, single barrel releases, high-proof tequila, and learning about tequila production and barrel influence, this review is for you.

If you've tasted the Arette x The Tequila Report Single Barrel Reposado, let me know your thoughts in the comments.

Like, Subscribe, and Share for more tequila reviews, distillery visits, interviews, and tequila education.

© 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, tequila production, tequila distillery, tequila vs mezcal, tequila blind tasting, high proof tequila

#arette #thetequilareport #singlebarrel #reposado #tequila #additivefreetequila #nom1109 #elllanodistillery #tastingtequilawithbrad #podcast #trending #foryou

Is Chamucos Extra Añejo Cask Strength (88.8 Proof) worth buying?

In this review, I take a deep dive into Chamucos Extra Añejo Cask Strength, an additive-free tequila produced at NOM 1586 Casa de Piedra.

We explore the history of Chamucos, its traditional production methods, and the unique blend of 3-, 4-, and 5-year-old Extra Añejo tequilas aged in American and French oak barrels.

Production methods covered in this review include:

• Organic Highland agave

• Brick oven cooking

• Open-air fermentation

• Double distillation

• Aging in American and French oak barrels

During the tasting, I discuss notes of cooked agave, toasted oak, vanilla, butterscotch, dark chocolate, cinnamon, caramel, and spice while explaining how this tequila compares with other aged spirits and why bourbon and whiskey drinkers may want to experience it.

If you enjoy tequila reviews, production methods, and additive-free tequila, be sure to like, subscribe, and leave a comment with your thoughts on Chamucos Extra Añejo Cask Strength.

© 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

#chamucos #extraanejo #caskstrength #tequila #tequilareview #additivefreetequila #nom1586 #casadepiedra #tastingtequilawithbrad #podcast #trending #foryou

Is Casa Azul Orgánico Tequila Blanco worth buying?

In this review, I take an in-depth look at Casa Azul Orgánico Tequila Blanco, an additive-free, USDA Certified Organic tequila now produced at NOM 1646 (Destiladora La Roca).

We discuss why founder Lance Collins, known for building brands like Fuze, CORE Hydration, and BodyArmor, entered the tequila industry and why the brand chose to move distilleries in pursuit of higher quality.

Production methods covered in this review include:

• Estate-grown mature Blue Weber agave

• Traditional brick oven cooking

• Roller mill extraction

• Open-air wild yeast fermentation

• Double distillation in stainless steel alembic stills with copper coils

• Proofing with deep well spring water

During the tasting, I discuss notes of cooked agave, lime, grapefruit, fresh-cut grass, wet stone minerality, mint, rosemary, black pepper, and a light briny finish before answering the question: Is Casa Azul Orgánico Tequila Blanco worth buying?

If you enjoy tequila reviews, production methods, and additive-free tequila, be sure to like, subscribe, and leave a comment with your thoughts on Casa Azul Orgánico.

© 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, tequila production, tequila distillery, tequila vs mezcal, tequila blind tasting, high proof tequila

#casaazulorganico #tequila #blancotequila #organictequila #additivefreetequila #nom1646 #destiladoralaroca #tequilareview #podcast #trending #foryou

Can French White Oak and American White Oak create completely different Extra Añejo tequilas?

In this review, I compare two rare Xoloitzcuintle Extra Añejo Tequilas produced at NOM 1545. One is the French White Oak Cask Strength Extra Añejo (54.73% ABV), while the other is the American White Oak Single Barrel Extra Añejo (47.458% ABV).

We discuss the history behind the ancient Xoloitzcuintli dog, the handcrafted ceramic decanters, and how different oak barrels influence the aroma, flavor, mouthfeel, and finish of each tequila.

Production methods covered in this review include:

• 100% Blue Weber Agave

• Low-pressure autoclave cooking

• Roller mill extraction

• Open-air natural fermentation

• Double distillation in stainless steel pot stills with copper coils

• Five years of barrel aging

Throughout the tasting, I compare the influence of French White Oak versus American White Oak, share detailed tasting notes, and reveal which expression I personally prefer.

If you enjoy tequila reviews, additive-free tequila, production methods, and side-by-side tastings, don't forget to like, subscribe, and leave a comment with your favorite expression.

© 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, tequila production, tequila distillery, tequila vs mezcal, tequila blind tasting, high proof tequila

##xoloitzcuintle #extraanejo #tequila #tequilareview #additivefreetequila #nom1545 #casatequileradearandas #caskstrength #singlebarrel #frenchwhiteoak #americanwhiteoak #podcast #trending #foryou

What makes sotol one of Mexico's most exciting emerging spirits?

In this review, Brad explores Acrónimo Sotol Blanco, a traditional, family-owned, female-led spirit produced at Casa Inspiración in Aldama, Chihuahua by fourth-generation Maestro Sotolero Gerardo Ruelas.

Using a unique blend of Cedrosanum and Wheeleri Dasylirion species, Acrónimo Sotol Blanco showcases how different plant species create distinctive flavor profiles, much like mezcal.

Produced using traditional methods, this sotol undergoes open-air fermentation in wooden vats with native yeasts, bagazo-lined fermentation rooms, and double distillation in copper pot stills to preserve its authentic character.

Brad also shares detailed tasting notes, highlighting aromas and flavors of leather, earth, green apple, herbs, chili spice, minerality, and a long peppery finish, while explaining why Acrónimo Sotol Blanco is an excellent introduction to the sotol category.

In This Review:

• Acrónimo Sotol Blanco

• Casa Inspiración

• Aldama, Chihuahua

• Maestro Sotolero Gerardo Ruelas

• Cedrosanum & Wheeleri Dasylirion

• Open-Air Fermentation

• Native Yeasts

• Bagazo-Lined Fermentation Rooms

• Double Distillation in Copper Pot Stills

• Traditional Sotol Production

• Tasting Notes & Final Thoughts

If you enjoy honest reviews of sotol, tequila, mezcal, and other agave spirits, be sure to subscribe for more educational content, distillery insights, and production-focused reviews.

© 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, tequila production, tequila distillery, tequila vs mezcal, tequila blind tasting, high proof tequila

#acrónimosotol #sotolblanco #sotolreview #casainspiración #chihuahua #agavespirits #traditionalsotol #mexicanspirits #craftspirits #podcast #trending #foryou

Is Mezcal Vago Elote one of the most unique artisanal mezcals ever made?

In this comprehensive review, Brad explores Mezcal Vago Elote, an exceptional artisanal mezcal produced in Oaxaca using traditional methods passed down through generations.

Learn how 100% Espadín agave is roasted in an underground pit oven, crushed with a tahona, naturally fermented with wild yeast in open-air wooden vats, and triple distilled in copper pot stills.

What makes this expression truly unique is its third distillation, where roasted heirloom corn (elote) is added directly into the still, creating distinctive roasted corn, buttery, and savory flavors unlike any traditional mezcal or tequila.

Brad also shares the history behind this expression, originally created by the late Aquilino García López and now produced by his sons, before diving into a detailed tasting that covers the aroma, palate, mouthfeel, finish, overall value, and who this mezcal is best suited for.

In This Review

• Mezcal Vago Elote

• Oaxaca Mezcal

• 100% Espadín Agave

• Underground Pit Oven

• Tahona Extraction

• Wild Yeast Fermentation

• Triple Distillation

• Roasted Heirloom Corn (Elote)

• Copper Pot Stills

• Tasting Notes & Final Verdict

If you enjoy honest mezcal reviews, tequila education, agave spirits, and traditional production methods, be sure to like, subscribe, and share your thoughts in the comments.

© 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, tequila production, tequila distillery, tequila vs mezcal, tequila blind tasting, high proof tequila

#mezcalvago #mezcalvagoelote #mezcal #oaxaca #espadín #agavespirits #tahona #mezcalreview #craftmezcal #tequilaeducation #podcast

What truly creates flavor in tequila?

In this exclusive interview, Brad Niccum sits down with fifth-generation tequila producer and master distiller Jimmy Villalobos Sauza for an in-depth conversation covering tequila production, sensory analysis, fermentation, Tahona vs. Roller Mill extraction, and the science behind what creates flavor in tequila.

Jimmy shares his family's history in the tequila industry while discussing the development of brands including EntreManos, Poncho y Cisco, Cachasol, Hacienda Real Verde, Dos Ángeles Caídos, and others.

The conversation explores fermentation, esters, seasonal production, distillation, malolactic fermentation, minerality, agave processing, and why the tequila community often misunderstands the role of the Tahona. Jimmy also explains what separates artisan tequila from industrial production and provides valuable insights into Raicilla, professional spirit judging, aroma training, and sensory analysis.

Whether you're a tequila enthusiast, collector, industry professional, or simply want to better understand additive-free tequila, agave spirits, and modern tequila production methods, this interview offers an educational look inside one of the industry's most respected perspectives.

Topics Covered

• Jimmy Villalobos Sauza Interview

• Master Distiller Insights

• Tequila Production

• Fermentation in Tequila

• Tahona vs Roller Mill

• How Tequila is Made

• Additive Free Tequila

• Sensory Analysis

• Raicilla

• Agave Spirits

• Tequila Science

• Tequila Education

• EntreManos

• Poncho y Cisco

• Cachasol

• Hacienda Real Verde

• Dos Ángeles Caídos

• NOM 1522

If you enjoy tequila education, master distiller interviews, production methods, agave spirits, and honest tequila conversations, be sure to like, subscribe, and share your thoughts in the comments.

© 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, tequila production, tequila distillery, tequila vs mezcal, tequila blind tasting, high proof tequila

#jimmyvillalobossauza #masterdistiller #tequilaproduction #additivefreetequila #tahona #rollermill #fermentation #raicilla #tequilaeducation #agavespirits #podcast #trending

Can music actually influence the way tequila tastes?

In this review, we explore the limited-edition Música Techno Plata Reserva High Proof Tequila, an additive-free tequila handcrafted at NOM 1598 in the Valley of Jalisco, Mexico.

Brad shares insights from his conversation with Música Tequila founder Chris, discussing the brand's unique philosophy of combining music and tequila while taking an honest look at what truly matters—the tequila itself.

Produced using 100% Blue Weber agave, low-pressure autoclave cooking, roller mill extraction, wild yeast fermentation, double distillation, and a brief resting period in Hungarian oak barrels, this special release is bottled at 43% ABV (86 Proof) for extra flavor and texture.

In This Review:

• Música Techno Plata Reserva High Proof Tequila

• NOM 1598 Production

• Additive-Free Tequila

• Traditional Production Methods

• Hungarian Oak Resting

• Tasting Notes & Aroma

• Cooked Agave, Tropical Fruit & Minerality

• Is It Worth Buying?

If you enjoy honest tequila reviews, tequila education, distillery insights, production methods, and premium agave spirits, be sure to subscribe for more reviews.

Like • Comment • Subscribe

© 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, tequila production, tequila distillery, tequila vs mezcal, tequila blind tasting, high proof tequila

#musicatequila #tequilareview #platatequila #highprooftequila #additivefreetequila #nom1598 #tequilalover #agave #tequilaeducation #trending #podcast

What happens when an artisanal tequila brand is acquired by one of the world's largest spirits companies? Does the tequila improve, stay the same, or lose what made it special?

In this video, we compare two generations of Astral Tequila Blanco side by side—the original NOM 1137 release and the newer NOM 1607 version after the brand's acquisition by Diageo.

This fresh side-by-side tasting explores how the tequila has evolved, comparing aroma, flavor, mouthfeel, sweetness, minerality, finish, packaging, and overall character.

Whether you're a longtime tequila enthusiast or simply curious about how production changes affect quality, this review offers an honest look at both versions of Astral Tequila Blanco.

In This Review:

• Original Astral Tequila Blanco (NOM 1137)

• New Astral Tequila Blanco (NOM 1607)

• Side-by-side tasting comparison

• Aroma, palate & finish analysis

• Packaging changes

• Has Astral changed for better or worse?

If you enjoy tequila reviews, distillery visits, tequila education, production insights, and honest tasting videos, be sure to subscribe for more content.

Like • Comment • Subscribe

© 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, tequila production, tequila distillery, tequila vs mezcal, tequila blind tasting, high proof tequila

#astraltequila #blancotequila #tequilareview #tequilacomparison #nom1137 #nom1607 #tequilalover #agave #crafttequila #podcast #trending #foryou

Most coffee liqueurs are loaded with sugar. Poral Mexican Coffee Liqueur takes a completely different approach by combining authentic coffee with premium tequila instead of overwhelming sweetness.

In this review, we're taking a closer look at Poral Mexican Coffee Liqueur, created by the team behind Cambio Tequila, to find out whether this unique coffee liqueur truly delivers a rich coffee experience while allowing the agave to shine.

In this video you'll discover:

✔️ How Poral Mexican Coffee Liqueur is made

✔️ Why Cambio Blanco is used as the tequila base

✔️ Coffee sourced from Chiapas, Mexico

✔️ Chef John’s unique warm infusion and 40-hour cold brew extraction process

✔️ Why Poral contains dramatically less sugar than traditional coffee liqueurs

✔️ Full aroma, tasting notes, finish, and final verdict

Unlike many coffee liqueurs filled with syrup, Poral Mexican Coffee Liqueur focuses on real espresso character, cooked agave, dark chocolate notes, minerality, and a long, balanced finish.

If you enjoy quality tequila, black coffee, or premium coffee liqueurs, this bottle is definitely worth discovering.

Have you tried Poral Mexican Coffee Liqueur? Let me know your thoughts in the comments!

If you enjoy tequila reviews, distillery visits, interviews with master distillers, and tequila education, be sure to Like, Subscribe, and turn on notifications.

© 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, tequila production, tequila distillery, tequila vs mezcal, tequila blind tasting, high proof tequila

#poral #poralmexicancoffeeliqueur #cambiotequila #coffeeliqueur #tequilareview #tequila #espressomartini #agavespirits #tequilaeducation #podcast

I found this **El Tesoro Mundial Collection – Basil Hayden Toast Edition** sitting on a clearance rack at a local liquor store in Indianapolis, and today we're going to taste it and talk about the entire **Mundial Collection**.

This limited release is made at **La Alteña Distillery NOM 1139** and is part of the Mundial Collection, a series that pairs traditional El Tesoro tequila with whiskey barrels from some of the world's most respected whiskey distilleries.

In this video we talk about:

• El Tesoro Mundial Collection

• Basil Hayden Toast Edition

• La Alteña Distillery NOM 1139

• Mature Highland Agave

• Traditional Stone Ovens

• Volcanic Tahona Stone

• Open Wooden Tanks

• Agave Fibers

• Double Distilled

• Small Copper Pots

• Laphroaig Edition

• Knob Creek Rye Edition

• Basil Hayden Toast Barrels

• Cooked Agave

• Vanilla

• Baked Apple

• Cinnamon

• Cherry

• Creme Brulee

• Brown Sugar

• Caramel

• Oak

• Baking Spices

• Silky Mouth Feel

Have you tried the **Mundial Collection**, the **Laphroaig Edition**, the **Knob Creek Rye Edition**, or the **Basil Hayden Toast Edition**?

Let us know your favorite in the comments.

If you enjoy these videos, don't forget to like, subscribe, and share.

© 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, tequila production, tequila distillery, tequila vs mezcal, tequila blind tasting, high proof tequila

#eltesoro #mundialcollection #basilhaydentoastedition #laalteñadistillery #nom1139 #highlandagave #traditionalstoneovens #tahonastone #openwoodentanks #doubledistilled #cookedagave #vanilla #foryou #trending  #podcast

What does Weller Special Reserve and Tierra de Ensueño Batch 9  Blanco have in common?

In this video, we talk about why Master Distiller Sergio Cruz and Master Blender Oscar Vázquez Camarena rested this Blanco 50 Days in Weller Bourbon Barrels, why it still drinks like a Blanco, and what makes Batch 9 unique.

Topics in this video include:

• Tierra de Ensueño Batch 9 Unaged Blanco

• Weller Special Reserve

• Sergio Cruz

• Oscar Vázquez Camarena

• 50 Days in Weller Bourbon Barrels

• Blue Weber Agave

• Water

• Yeast

• No Additives

• Traditional Brick Ovens

• Roller Mill

• Open Air Stainless Steel Tanks

• Mozart Method

• Double Distilled

• Stainless Steel Pot

• Copper Pot Stills

• Cooked Agave

• Vanilla

• Oak

• Baking Spice

• Bright Citrus

• Herbal Notes

• Black Pepper

• Tropical Fruit

• Cinnamon

• Highland Mature Agave

• Batch 9

• High Proof Tierra de Ensueño

If you've tried **Tierra de Ensueño**, let us know what you think about **Batch 9** in the comments.

Sip wisely, sip responsibly.

© 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, tequila production, tequila distillery, tequila vs mezcal, tequila blind tasting

#TierradeEnsueno #batch9 #blanco #wellerspecialreserve #sergiocruz #oscarvasquezcamarena #blueweberagave #noadditives #traditionalbrickovens #rollermill #openairstainlesssteeltanks #foryou #trending #podcast

Why is it so hard to find **High Proof Tequila**?

In this video, we explore why high proof tequila is still difficult to find in many liquor stores and why so many store owners say it "just doesn't sell."

We discuss why many people assume higher proof means more burn, while experienced tequila enthusiasts, bartenders, and longtime agave lovers often seek out high proof expressions because of their flavor.

Topics covered in this video include:

• Why High Proof Tequila is difficult to find

• Why Liquor Stores don't carry more High Proof Tequila

• High Proof Tequila vs More Burn

• More Flavor, Not More Burn

• Agave Natural Oils

• Aromas and Flavor

• Cooked Agave Notes

• Brighter Citrus

• Minerality

• Why High Proof Tequila offers one of the purest expressions of agave

• Why more distilleries are releasing High Proof expressions

• Why education matters for tequila consumers

We also discuss three high proof tequilas featured in this video:

• Zumbador HP

• Cultura 100

• EntreManos

What do you think?

Why do High Proof Tequilas not sell well at liquor stores?

Is it the higher price, the lack of education, or do people simply assume higher proof means it's too strong?

Leave your thoughts in the comments.

If you're enjoying learning about tequila, subscribe for more tequila education, tequila reviews, interviews, and industry insights.

Sip wisely. Sip responsibly. Drink some good freaking tequila. Cheers!

© 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, tequila production, tequila distillery, tequila vs mezcal, tequila blind tasting, high proof tequila, tequila for beginners

Highland vs Valley Tequila Blind Test… Can You Tell the Difference?

What if you had four glasses of agave spirits in front of you... and one of them wasn't even tequila?

In today's blind tasting, I'm comparing four incredible agave spirits to see if I can actually identify where they're made based only on aroma, flavor, mouthfeel, and finish.

Today's lineup includes:

Fortaleza Blanco (Lowlands/Valley)

El Viejito Blanco (Highlands)

Elevación 1250 Rosa Blanco

Waikulu Agave Spirit (Maui, Hawaii)

Can terroir really be tasted in tequila? Can Highland agave be distinguished from Valley agave? And can I identify the only bottle that isn't tequila at all?

In this blind review we'll discuss:

✔ Highland vs Valley Tequila

✔ Rosa Blanco characteristics

✔ Hawaiian Agave Spirit

✔ Aroma & Flavor Analysis

✔ Mouthfeel Comparison

✔ Blind Tasting Results

✔ Production Methods & Distillery Insights

If you enjoy tequila education, blind tastings, distillery tours, additive-free tequila, agave spirits and honest reviews, you're in the right place.

Don't forget to LIKE, SUBSCRIBE and turn on notifications for more tequila reviews, educational videos, interviews with master distillers, and blind tasting challenges.

© Tasting Tequila with Brad

What if the best tequila you'll ever taste is one you'll never be able to buy again?

In today's review, I'm tasting an exclusive **Cascahuin Single Barrel Reposado**, specially selected by **High Spirits in Evansville, Indiana**. This private barrel selection was aged for **10 months in American Oak**, bottled at **47% ABV**, and represents everything that makes single barrel tequila so exciting.

No two barrels are ever exactly alike. The same tequila can develop completely different aromas, flavors, texture, and finish depending on the individual barrel, warehouse conditions, and aging process. Once a single barrel sells out... it's gone forever.

In this review I'll cover:

Production & Aging Details

Aroma Breakdown

Flavor Notes

Mouthfeel & Finish

Is the higher 47% ABV the perfect proof?

Is this barrel selection worth hunting down?

If you love additive-free tequila, exclusive barrel picks, honest reviews, tequila education, and behind-the-scenes production insights, you're in the right place.

Don't forget to Like, Subscribe, and turn on Notifications for more tequila reviews, distillery visits, interviews, and educational content every week!

© Tasting Tequila with Brad

What if one tequila completely changed the way you looked at tequila forever?

In this review, I take a deep dive into El Viejito Plata 50, a 50% ABV high-proof tequila produced at NOM 1107—the very distillery that started my tequila journey over 20 years ago.

We'll explore the complete production process including traditional stone oven cooking, roller mill extraction, closed stainless-steel fermentation, copper pot distillation, and why this high-proof blanco delivers such an expressive agave-forward profile.

I'll also share my honest tasting notes covering:

✔ Cooked agave

✔ Citrus & lime zest

✔ Minerality

✔ Herbal notes

✔ Black pepper finish

✔ Mouthfeel & balance

✔ Overall value

If you enjoy additive-free tequila reviews, tequila education, distillery deep dives, and honest tasting notes, you're in the right place.

In this video you'll learn:

-Why NOM 1107 is such an important distillery

-How El Viejito Plata 50 is produced

-What makes high-proof tequila different

-Is El Viejito Plata 50 worth buying?

-My honest final verdict

If you enjoy tequila reviews, interviews with master distillers, production education, and blind tastings, don't forget to Like, Subscribe and turn on Notifications!

© Tasting Tequila with Brad

Can a brand-new Gold Medal winner beat some of my favorite añejo tequilas in a completely blind tasting?

In this episode of the Solo Blind Series, I'm putting four Agavos Gold Medal-winning añejo tequilas head-to-head without knowing which is in the glass.

Featured Tequilas:

Insolito Añejo

Pedro Furtivo Añejo

Authentico Organic Añejo

Blue Star Añejo

Every tequila in this lineup earned a Gold Medal at the Agavos Awards, where judging is also performed completely blind.

In this video:

• Blind Tequila Challenge

• Agavos Gold Medal Winners

• Añejo Tequila Comparison

• Solo Blind Series

• Tequila Tasting Notes

• Ranking Premium Añejo Tequilas

• Honest Blind Reviews

• Additive Free Tequila

• Premium Tequila Education

• Best Añejo Tequila

Can the newcomer Blue Star compete with established favorites? Or will one of the familiar brands take the top spot?

Watch until the reveal to see which tequila wins—and which one surprises me the most.

If you enjoy blind tastings, tequila education, distillery visits, and honest tequila reviews, don't forget to like, subscribe, and leave your own ranking in the comments.

Sip wisely. Drink responsibly. And always enjoy great tequila.

© Tasting Tequila with Brad

Can a brand known for limited releases and collector bottles create a great everyday sipping tequila?

Today we're reviewing the House of Rare Reposado, the brand's core expression, and comparing it to the highly acclaimed House of Rare Cascahuín collaboration.

Both tequilas spend 6 months aging in PX Sherry barrels, but there are some important differences that may completely change the drinking experience.

In this video:

• House of Rare Reposado Review

• PX Sherry Barrel Aging Explained

• Reposado Tequila Review

• House of Rare vs Founder’s Cut

• House of Rare Cascahuín Comparison

• Pedro Ximénez Barrel Influence

• Tequila Tasting Notes

• Additive Free Tequila

• Premium Reposado Review

• Tequila Education

We'll explore how PX Sherry barrels contribute flavors of dried fruit, honey, figs, raisins, caramel, cinnamon, and barrel spice while still allowing the agave character to shine through.

Does House of Rare deliver the same magic found in their special releases, or is this simply another reposado on the shelf?

Watch to find out.

If you enjoy tequila reviews, distillery stories, master distiller interviews, and honest opinions about premium tequila, be sure to subscribe and join the conversation.

Sip wisely, drink responsibly, and always drink great tequila.

© Tasting Tequila with Brad

What if the biggest factor affecting tequila flavor isn't the agave, the ovens, or even the fermentation?

In this episode, we dive deep into one of the most overlooked parts of tequila production: the still.

Using the incredible Cambio Cellar Series No. 9 Still Strength Tequila as our tasting companion, we'll explore how different types of stills can dramatically impact the final flavor profile of a tequila.

In this video:

• Copper Pot Stills Explained

• Stainless Steel Pot Stills

• Hybrid Distillation Systems

• Continuous Column Stills

• How Distillation Changes Flavor

• Tequila Production Education

• Agave Spirit Distillation

• Still Strength Tequila Review

• Cambio Cellar Series No. 9

• Understanding Tequila Production

Can the same agave, same cooking method, and same fermentation process create completely different tequilas? The answer may surprise you.

Whether you're a tequila enthusiast, collector, or simply want to understand what makes great tequila taste great, this episode breaks down one of the most important factors in tequila production.

If you enjoy tequila reviews, tequila education, agave spirits, and behind-the-scenes production insights, make sure to subscribe for more content.

Cheers and drink responsibly!

© Tasting Tequila with Brad

Welcome back to another episode of Train My Tequila Nose!

In this blind aroma challenge, my wife selected three mystery aromas from the Wine Savant Nosing Kit and covered the labels. My challenge? Identify each aroma by smell alone and then see if I can find those same notes in two incredible tequilas: Nueve Uno Repo Deep and Inspiro Reserve Añejo.

This episode explores how aroma recognition impacts tequila tasting and why building your aroma memory may be one of the most important skills for becoming a better taster.

In this video:

• Blind Aroma Challenge

• Wine Savant Nosing Kit

• Train My Tequila Nose Series

• Nueve Uno Repo Deep Review

• Inspiro Reserve Añejo Review

• Caramel, Oak & Vanilla Detection

• Tequila Aroma Training

• Tequila Tasting Education

• Improving Your Palate Through Aroma Recognition

Can I correctly identify all three aromas? Watch until the end for the reveal.

If you enjoy tequila education, tequila reviews, and sensory training, be sure to subscribe and follow along as we continue training my tequila nose.

© Tasting Tequila with Brad

Last year, Cazcanes Nuestras Raíces Batch 1 made history by becoming the first distilled spirit ever to receive a perfect 100-point score. That achievement created an enormous challenge: how do you follow perfection?

In this review, we take a deep dive into Cazcanes Nuestras Raíces Batch 2, an extraordinary Destilado de Agave crafted using one of the most traditional and authentic production methods in Mexico.

Produced  in a remote region using wood-fired cooking, natural fermentation, handcrafted extraction methods, and wood-fired distillation, Cazcanes Nuestras Raíces represents the spirit of traditional agave craftsmanship.

In this video, we'll explore:

• Cazcanes Nuestras Raíces Batch 2 Review

• Batch 1 vs Batch 2 Comparison

• 100-Point Spirit Legacy

• Traditional Destilado de Agave Production

• Wild Fermentation Methods

• Wood-Fired Distillation

• Humberto Handcrafted Process

• Additive-Free Agave Spirits

• Small Batch Mexican Craft Spirits

Does Cazcanes Nuestras Raíces Batch 2 live up to the incredible reputation of Batch 1? Watch the full review and find out.

If you enjoy tequila, agave spirits, and authentic craft production, be sure to like, subscribe, and share your thoughts in the comments.

© Tasting Tequila with Brad

Welcome back to another episode of Train My Tequila Nose!

In this blind aroma challenge, my wife selected three mystery aromas from the Wine Savant Nosing Kit and covered the labels. My challenge? Identify each aroma by smell alone and then see if I can find those same notes in two incredible tequilas: Nueve Uno Repo Deep and Inspiro Reserve Añejo.

This episode explores how aroma recognition impacts tequila tasting and why building your aroma memory may be one of the most important skills for becoming a better taster.

In this video:

• Blind Aroma Challenge

• Wine Savant Nosing Kit

• Train My Tequila Nose Series

• Nueve Uno Repo Deep Review

• Inspiro Reserve Añejo Review

• Caramel, Oak & Vanilla Detection

• Tequila Aroma Training

• Tequila Tasting Education

• Improving Your Palate Through Aroma Recognition

Can I correctly identify all three aromas? Watch until the end for the reveal.

If you enjoy tequila education, tequila reviews, and sensory training, be sure to subscribe and follow along as we continue training my tequila nose.

© Tasting Tequila with Brad

Can Coconut Berry Red Bull and Reposado Tequila actually work together?

In this episode of my Red Bull & Tequila series, I mix Pedro Furtivo Reposado with Coconut Berry Red Bull to see if this unexpected combination creates a cocktail worth drinking.

What started as a flavor experiment turned into one of the biggest surprises of the series. With notes of cooked agave, vanilla, caramel, oak, coconut, and berry, this tropical-inspired cocktail might be much better than expected.

In this video:

• Pedro Furtivo Reposado Review

• Coconut Berry Red Bull Cocktail

• Tequila and Energy Drink Experiment

• Easy Tequila Cocktail Recipe

• Summer Poolside Drink Ideas

• Red Bull Flavor Challenge

• Island Bandit Cocktail

Would you try this combination? Watch and find out if this strange pairing is actually a winner.

© Tasting Tequila with Brad

Can Mexico create a world-class spirit without using a single agave?

In this review, we explore a fascinating Distillado de Fruta made from 100% pineapple in Oaxaca, Mexico. Produced using traditional fermentation and distillation methods similar to mezcal, this unique spirit delivers tropical fruit, earthy complexity, citrus, smoke, and incredible depth.

We'll break down the production process, tasting notes, and explain why this pineapple distillate stands out among Mexico's growing world of artisanal spirits.

Topics Covered:

• Pineapple Distillate Review

• Distillado de Fruta Explained

• Mexican Craft Spirits

• Oaxaca Spirit Production

• Traditional Fermentation Methods

• Mezcal-Inspired Distillation

• Fruit-Based Spirits

• Unique Mexican Alcohol Reviews

If you love tequila, mezcal, rum, or exploring rare spirits, this is a bottle you'll want to know about.

© Tasting Tequila with Brad

Is Oscar Vasquez Camarena producing some of the best tequila in Jalisco today?

In this review, we take a deep dive into Musto Blanco Batch #2, an additive-free tequila crafted at NOM 1580 in the Highlands of Jalisco. Produced using estate-grown agave, traditional brick ovens, roller mill extraction, open-air fermentation, and copper-contact distillation, this tequila showcases everything fans love about authentic agave-forward spirits.

In this video, we'll cover:

• Musto Blanco Batch 2 Review

• Oscar Vasquez Camarena

• Additive-Free Tequila

• Highland Tequila Production

• Agave Forward Flavor Profiles

• Tequila Tasting Notes

• Best Blanco Tequilas

• Tequila Matchmaker Worthy Bottles

If you're searching for a premium blanco tequila with complexity, minerality, citrus, spice, and exceptional agave character, this review is for you.

© Tasting Tequila with Brad

Can a barrel actually make tequila stop being tequila?

In this video, we explore one of the most fascinating topics in the agave world: Amburana wood aging and how it impacts tequila classification.

We'll compare traditional oak-aged tequila with experimental Amburana-aged expressions, discuss CRT regulations, and explain why some products must be labeled as Agave Spirit instead of Tequila.

Featured products include innovative releases from Paladar and Lost Lore, showcasing how different woods can dramatically transform flavor, aroma, and even legal classification.

Topics Covered:

• Amburana Wood Explained

• Tequila vs Agave Spirit

• CRT Regulations

• Experimental Tequila Aging

• Barrel Finishing Techniques

• Oak vs Amburana

• Agave Flavor Preservation

• Future of Tequila Innovation

If you're passionate about tequila, barrel aging, and the future of agave spirits, this is a conversation you won't want to miss.

© Tasting Tequila with Brad

In this exclusive interview, Legacy 71 founder Felipe Gonzalez shares the incredible story behind building a tequila brand from the ground up.

From planting estate-grown agave and studying agriculture to partnering with master distiller Rodrigo Sedano, Felipe spent nearly eight years creating a tequila that honors family heritage, tradition, and craftsmanship.

We discuss:

• The story behind Legacy 71 Tequila

• Estate-grown agave production

• Traditional tequila-making methods

• Rodrigo Sedano and tequila heritage

• Family connections to the Gonzalez legacy

• High-proof tequila development

• Building a tequila brand from scratch

• The future of Legacy 71

If you're passionate about tequila, entrepreneurship, agave spirits, and the stories behind great brands, this conversation is a must-watch.

© Tasting Tequila with Brad

Can just three months in a barrel create a reposado tequila worth buying?

In this review, we take a deep dive into Don Rico Reposado, a traditionally crafted tequila produced at NOM 1608 in Jalisco, Mexico. Using a unique blend of Highland and Valley agave, traditional stone ovens, roller mill extraction, open-air fermentation, and American white oak whiskey barrel aging, Don Rico aims to create a balanced and authentic tequila experience.

In this video, we'll explore: • Don Rico Reposado Review • Highland vs Valley Agave • Traditional Tequila Production • Reposado Tequila Tasting Notes • American Oak Barrel Influence • Agave Forward Tequila • Small Batch Tequila Review

Does three months of barrel aging add enough complexity, or is this just a dressed-up blanco? Watch and find out.

© Tasting Tequila with Brad

Can the world's most recognizable tequila brand compete with some of the best craft tequilas on the market?

In this blind tequila tasting, I compare Jose Cuervo Tradicional against three highly respected craft tequila brands: Mijenta, Arriesgado, and Entremanos. Without knowing which tequila is in each glass, I rank them based solely on aroma, flavor, complexity, minerality, agave character, and overall drinking experience.

This tasting proves just how important blind reviews are and how expectations can influence what we think we taste. Featured Tequilas: • Jose Cuervo Tradicional • Mijenta • Arriesgado • Entremanos Lot 4

Topics Covered: • Blind Tequila Tasting • Craft Tequila vs Commercial Tequila • Tequila Reviews • Agave Flavor Comparison • Traditional Tequila Production • Tequila Ranking • Best Blanco Tequila Watch until the end to see which tequila came out on top and whether the biggest name in tequila could compete with these craft producers. © Tasting Tequila with Brad

When I first heard about Blue Star Reposado Honey Tequila, I wasn’t sure what to expect. As someone who usually prefers traditional additive-free tequilas, flavored and infused tequilas aren’t normally my first choice. But after seeing Blue Star recognized at the Agavos Awards and receiving a bottle to review, I decided to give it a fair shot.

Produced at NOM 1589 in Jalisco, Mexico, Blue Star Reposado Honey combines reposado tequila aged 3-4 months with 100% natural honey sourced from artisan beekeepers in Jalisco. The result is a sweet but surprisingly balanced tequila that still allows some agave character to shine through.

In this review I’ll cover:
Aroma and tasting notes
Production methods
Honey infusion process
Who this tequila is for
Whether it’s worth the $44.99 price tag

Have you tried a honey tequila before? Let me know your thoughts in the comments.

Subscribe for weekly tequila reviews, blind tastings, distillery tours, interviews with tequila makers, and educational content from the world of agave spirits.

#Tequila #HoneyTequila #BlueStarSpirits #TequilaReview #ReposadoTequila #Agave #CraftTequila #TequilaTasting #TastingTequilaWithBrad

In this review, I’m taking a first look at the upcoming Elevación 1250 Rosa Añejo Fuerte, a tequila that isn’t even on the market yet.

What makes it unique?

✅ 14 Months Aged
✅ French Oak Cabernet Sauvignon Barrels
✅ Napa Valley Wine Casks
✅ Wet Barrel Program
✅ 44.4% ABV (High Proof)
✅ Crafted by Iliana Partida
✅ Produced at NOM 1522
✅ Additive-Free Tequila

The barrels are sourced directly from a California Cabernet Sauvignon winery and filled within approximately three weeks of being emptied, allowing the tequila to capture incredible wine character while maintaining the agave-forward profile tequila lovers crave.

Could this be one of the most interesting tequila releases of the year?

Watch the full review and let me know your thoughts in the comments.

Have you ever tried a Rosa Añejo?
Have you ever seen a High-Proof Rosa Añejo?
Would you buy one when it becomes available?

#Tequila #Elevacion1250 #AnejoTequila #RosaTequila #HighProofTequila #AdditiveFreeTequila #TequilaReview #NOM1522 #ElianaPartida #Agave

In this exclusive interview, Wayne Cafariella (Drink With Wayne) sits down with Brad Niccum to discuss his journey from bourbon enthusiast to one of the most recognizable voices in tequila. Wayne opens up about content creation, social media growth, Cazcanes Tequila, influencer culture, additive-free tequila, tequila trips to Mexico, and what really happens behind the scenes in the tequila industry.

We dive into the story of Cascanes Nuestras Raíces, the legendary jungle spirit that inspired the brand, Wayne’s first trip to Mexico, meeting tequila legends like Lalo Gonzalez and Carlos Camarena, and why the tequila community is unlike any other spirits category.

If you’ve ever wondered what Drink With Wayne really thinks about tequila, social media, brand ambassadors, influencers, tequila education, and the future of agave spirits, this is the conversation you’ve been waiting for.

In This Interview:
✔ The origin of Drink With Wayne
✔ Growing from 5,000 to 90,000 followers
✔ The truth about tequila influencers
✔ Behind the scenes at Cazcanes Tequila
✔ Nuestras Raíces Jungle Spirit
✔ Tequila trips to Mexico
✔ Additive-free tequila
✔ Social media success tips
✔ Tequila storytelling and education
✔ The future of premium tequila

Subscribe for more tequila reviews, tequila interviews, distillery tours, blind tastings, and conversations with the people shaping the tequila world.

#DrinkWithWayne #Cazcanes #Tequila #AdditiveFreeTequila #TequilaInterview #AgaveSpirits

Welcome back to Episode 4 of Training My Tequila Nose, the tequila sensory training series where I use a professional sommelier aroma kit to improve my ability to identify tequila aromas, tasting notes, and flavor profiles.

Today we’re focusing on one of the most misunderstood tequila tasting notes: floral aromas.

Using a blind aroma challenge, I test myself on floral notes and then compare what I smell against two incredible additive-free blancos:

La Pulga 110 High Proof Blanco
Siempre Exclusivo Vivo Blanco

Many tequila drinkers hear reviewers talk about floral notes, orange blossom, jasmine, honeysuckle, and delicate aromas—but can you actually identify them blind? More importantly, can aroma training help you recognize those same characteristics inside a glass of tequila?

In this episode we explore:

• Floral notes in tequila
• Blind aroma training
• Tequila sensory development
• High-proof tequila tasting
• Additive-free tequila
• Aroma recognition techniques
• How professional tasters develop their palate

The goal of this series isn’t to sound fancy—it’s to train our brains to recognize aromas and become better tequila tasters together.

If you enjoy tequila reviews, additive-free tequila, blind tastings, agave spirits, tequila education, and high-proof blancos, make sure to subscribe.

New episodes of Training My Tequila Nose every week.

#Tequila #BlindTasting #TequilaReview #AdditiveFreeTequila #AgaveSpirits #HighProofTequila

Jose Cuervo is one of the most recognized names in tequila, but it’s also one of the most criticized among tequila enthusiasts. Does Cuervo Tradicional Blanco deserve that reputation, or is it better than many people think?

In this review, I share my thoughts on the aroma, flavor, finish, production methods, and whether this bottle is worth your money. Most importantly, I answer the question: would I buy it again?

If you enjoy tequila reviews, additive-free tequila discussions, distillery tours, blind tastings, and honest opinions, make sure to subscribe and join us for future reviews.

Tequila Reviewed:
Jose Cuervo Tradicional Blanco

Distillery Visited:
La Rojeña Distillery
Tequila, Jalisco, Mexico

Have you tried Cuervo Tradicional Blanco? Let me know your thoughts in the comments.

#JoseCuervo #TequilaReview #CuervoTradicional #BlancoTequila #Tequila #TequilaMexico #LaRojena #TequilaTasting #TastingTequilaWithBrad #TheTequilaReport

Today I’m ranking four of the highest-scoring tequilas from the Agavos Awards in a completely blind tasting to see if my palate agrees with the judges.

The lineup:

Manuscrito High-Proof Reposado – 95 Points
Don Vicente Fuerte Reposado – 93 Points
Lost Lore Reposado – 92 Points
Casa Mexico Reposado – 91 Points

These award-winning reposado tequilas all earned Double Gold honors, but once the bottles are hidden, scores, marketing, and reputation no longer matter.

In this blind tequila review, I’m judging each tequila based on:

✅ Aroma
✅ Flavor
✅ Complexity
✅ Mouthfeel
✅ Finish
✅ Overall Enjoyment

Will the 95-point tequila take first place?

Will the Agavos Awards rankings match my blind rankings?

Or will one of these Double Gold winners pull off an upset?

Watch until the reveal to see which high-proof reposado tequila comes out on top.

If you enjoy tequila reviews, blind tastings, additive-free tequila, tequila education, distillery tours, and agave spirits, make sure to subscribe for new videos every week.

Subscribe for weekly tequila reviews, blinds, interviews, and tequila adventures.

#Tequila #BlindTasting #Reposado #HighProofTequila #AdditiveFreeTequila #TequilaReview #Agave #AgavosAwards #TequilaMatchmaker

For every liter of tequila produced, distilleries can generate anywhere from 7 to 15 liters of vinasse, a highly acidic wastewater byproduct created during distillation. If improperly managed, vinasse can damage waterways, deplete oxygen levels, impact soil health, and create major environmental concerns.

In this video, we’re breaking down:

✅ What vinasse is
✅ How much is created during tequila production
✅ Why distilleries can’t simply dump it
✅ How responsible tequila producers treat and manage vinasse
✅ The future of sustainability in the tequila industry

If you love learning about tequila production, additive-free tequila, agave farming, sustainability, and what really happens behind the scenes in Jalisco, this video is for you.

Have you ever heard of vinasse before? Let me know in the comments.

Subscribe for tequila reviews, distillery tours, industry interviews, blind tastings, and tequila education every week.

#Tequila #Vinasse #AdditiveFreeTequila #TequilaEducation #Agave #TequilaProduction #Sustainability #TequilaIndustry

Today I’m reviewing the Paladar Toasted Series Reposado, an additive-free tequila produced at the historic El Llano Distillery (NOM 1109) and crafted by Eduardo Orendain Jr., a fifth-generation member of one of tequila’s founding families.

This isn’t your typical reposado. The Toasted Series explores how different toasted oak profiles influence flavor while still allowing the agave to shine. Produced using estate-grown agave, brick ovens, open-air fermentation, wild yeast, and small-batch craftsmanship, this tequila offers a unique take on barrel-aged tequila.

In this review I’ll break down:

Production methods
Toasted oak influence
Aroma and tasting notes
Mouthfeel and finish
Whether it’s worth adding to your collection

I also recently sat down with Paladar co-founder Pete Nevenglosky to discuss the philosophy behind the brand and what makes the Toasted Series different from traditional reposados.

If you enjoy additive-free tequila reviews, tequila education, distillery deep dives, and honest tasting notes, make sure to subscribe.

#Tequila #PaladarTequila #Reposado #AdditiveFreeTequila #TequilaReview #NOM1109 #Agave #TastingTequilaWithBrad

Produced at NOM 1588 by the Bañuelos family, the original founders of Cazadores, this additive-free tequila combines traditional Highland agave character with some unique production choices that set it apart from many other añejos on the market.

In this review, I take a deep dive into what makes El Mexicano Añejo special, including its extended fermentation, custom stainless steel pot stills, low-pressure cooking methods, and aging program using both new American and French oak barrels.

Aged 14-16 months at over 6,600 feet in Arandas, Jalisco, this tequila delivers a balance of cooked agave, citrus, oak, vanilla, cocoa, and baking spice while still allowing the agave to shine.

Is this one of the most underrated añejos available today?

Watch the full review and let me know what you think in the comments.

Tequila: El Mexicano Añejo
NOM: 1588
Arandas, Jalisco, Mexico
100% Blue Weber Agave
✅ Additive Free
Aged 14-16 Months
70% New American Oak / 30% New French Oak

If you enjoy tequila reviews, distillery deep dives, interviews with founders and master distillers, blind tastings, and tequila education, be sure to subscribe.

#Tequila #ElMexicano #AnejoTequila #AdditiveFreeTequila #TequilaReview #TastingTequilaWithBrad

In this exclusive interview, I sit down with Rick Olivo, founder and CEO of Don Rico Tequila, to discuss his incredible 18-year journey from tequila enthusiast to brand owner.

Rick shares how a bad tequila experience kept him away from tequila for more than 20 years, how he became immersed in the tequila industry, and how years of studying agave, production methods, fermentation, distillation, and terroir eventually led to the creation of Don Rico Tequila.

We dive deep into:

The story behind Don Rico Tequila
Winning Double Gold at the Agavos Awards
Why Don Rico uses both Highland and Valley agave
Fermentation, distillation, and production details
NOM 1608 and the Los Valedores Distillery
The difference between Blanco, Reposado, and Añejo
Future plans for high-proof tequila and extra añejo releases
The challenges of launching a tequila brand
What Rick learned from visiting distilleries across Jalisco

If you love tequila, additive-free tequila, agave spirits, distillery stories, and learning what goes into creating a premium tequila brand, this interview is packed with information you won’t want to miss.

Have you tried Don Rico Tequila? Let me know your thoughts in the comments below!

Subscribe for more tequila reviews, interviews, blind tastings, distillery stories, and tequila education.

#DonRicoTequila #TequilaInterview #RickOlivo #AdditiveFreeTequila #TequilaPodcast #TequilaEducation #TastingTequilaWithBrad

In this episode of Tasting Tequila with Brad, we’re diving into one of the biggest threats facing agave farmers today: the Agave Snout Weevil (Scyphophorus acupunctatus). This tiny beetle has the potential to devastate entire agave fields by attacking plants from the inside out, introducing bacteria and rot that can kill mature agaves before they’re ever harvested for tequila.

We’ll explore:

✅ What the Agave Snout Weevil is
✅ How it attacks and kills agave plants
✅ Why infestations are so dangerous for tequila production
✅ How farmers monitor and control outbreaks
✅ The importance of sustainable farming practices
✅ Why healthy agave fields are critical to the future of tequila

Most tequila lovers focus on what’s happening inside the bottle, but every great tequila begins in the field. Understanding the challenges agave farmers face helps us appreciate the incredible work that goes into producing the spirits we love.

If you enjoy learning about tequila production, agave cultivation, additive-free tequila, traditional production methods, and the people behind the industry, you’re in the right place.

Subscribe for weekly tequila reviews, interviews, distillery tours, industry education, and blind tastings.

#Tequila #Agave #AdditiveFreeTequila #TequilaEducation #AgaveSnoutWeevil #TequilaFarming #TequilaIndustry #TastingTequilaWithBrad #AgaveFields #TequilaProduction

No labels.
No marketing.
No bias.

Just tequila in the glass.

Did Volcán de Mi Tierra actually improve their tequila? Is the newest batch worthy of a higher score on Tequila Matchmaker? Or was the older batch still the better pour?

Watch as I compare both batches blind and reveal which one I preferred before finding out which bottle was which.

Have you noticed a difference between Volcán de Mi Tierra batches? Let me know in the comments.

Subscribe for honest tequila reviews, blind tastings, distillery interviews, and tequila education.

#Tequila #VolcanDeMiTierra #BlindTasteTest #TequilaReview #AdditiveFreeTequila #TequilaMatchmaker #BlancoTequila #AgaveSpirits #TastingTequilaWithBrad

Today I’m reviewing Casa Loy Piedra y Agave Blanco 49, a high-proof tequila produced at NOM 1633 in the Southern Highlands of Jalisco. What makes this tequila so interesting is that the distillery has access to multiple production methods, yet for this release they chose a traditional approach focused on flavor and character.

This tequila is made using stone brick ovens, tahona extraction, spontaneous open-air fermentation with fibers, deep well water, and double distillation in copper pot stills before being bottled at a bold 49% ABV (98 proof).

I also had the opportunity to meet Luis Loy in Guadalajara during my 2025 trip to Mexico. We spent time tasting tequila, discussing the project, and talking about the vision behind Casa Loy. After seeing the passion behind the brand, I was excited to finally sit down and review this bottle.

In this review we’ll cover:

✅ Aroma and tasting notes
✅ Traditional production methods
✅ High-proof tequila character
✅ Casa Loy’s philosophy
✅ Whether Piedra y Agave Blanco 49 is worth adding to your collection

If you enjoy additive-free tequila, traditional tequila production, tahona-made tequila, high-proof blancos, and deep dives into how tequila is actually made, you’re in the right place.

Have you tried Casa Loy Piedra y Agave Blanco 49? Let me know your thoughts in the comments.

Subscribe for weekly tequila reviews, blind tastings, distillery interviews, tequila education, and agave spirit adventures.

#Tequila #CasaLoy #AdditiveFreeTequila #BlancoTequila #HighProofTequila #Tahona #TequilaReview #AgaveSpirits #NOM1633 #TastingTequilaWithBrad