Tasting Tequila with Brad

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Paladar Still Strength Blanco tequila review. This 100 proof additive-free tequila has been sitting in my bar for months. Estate grown agave, wild fermentation, brick oven cooked, and bottled at still strength — here’s why I kept it. Full review of Paladar Still Strength Blanco (50% ABV), produced using traditional brick ovens, open-air pine box fermentation, and wild yeast. This additive-free tequila is bold, mineral-driven, and built for agave lovers. I recently met Eduardo Orendain Jr. and Peter, co-founder of Paladar, and we’ve got a full interview coming in April diving into their production philosophy, estate agave, fermentation choices, and why they bottle at 100 proof. If you love still strength tequila, high proof blancos, additive-free brands, and traditional production methods — this one deserves your attention. Drop a comment: Do you prefer still strength tequila or 80 proof blancos? Subscribe for more tequila reviews, interviews, and deep dives into additive-free tequila. #TastingTequilaWithBrad

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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