Tasting Tequila with Brad

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Acre Largo Tequila founders Seth & Zac Longaker interview! We talk NOM 1580, barrel-aged reposado (Westward Whiskey barrels), rosa tequila experiments, and their wild origin story. Acre Largo Tequila founders Seth & Zac Longaker join me for a hilarious, high-energy interview—and we go deep on how this brand was born from a totally unexpected path (big shoes ➝ big tequila). We talk NOM 1580, how they built relationships in Los Altos, why Acre Largo is a friends & family brand, and the barrel projects that got my attention—especially their Reposado aged in Westward Whiskey barrels and their Rosa-style experiments using Pinot/Chardonnay barrels. In this episode you’ll hear: ✅ The real origin story (Starbucks rooftop tequila meeting in Mexico!) ✅ Why they chose NOM 1580 and what makes that community special ✅ Barrel exchange program details (Westward Whiskey collaboration) ✅ Rosa + “sourdough” barrel-rested ideas (yes, really) ✅ Their approach: approachable price, authentic relationships, and FUN If you love tequila stories, production talk, and founder energy—this one’s for you. Find Acre Largo Tequila: Website: AcreLargo.com Subscribe for more tequila interviews, reviews, and fresh pops. Comment below: Would you try the Rosa-style tequila or the barrel-rested blanco first? #AcreLargo #TequilaInterview #NOM1580 #AdditiveFreeTequila #tastingtequilawithbrad © Tasting Tequila with Brad

Brahman Tequila Blanco is a new tequila brand built around family, agave, and craftsmanship. In this honest review, I break down the nose, palate, finish, and whether Brahman Tequila actually belongs on your shelf. Brahman Tequila Blanco is a tequila brand that started as something shared between family and friends — not a marketing plan. In this video, I give a straight-up, honest review of Brahman Tequila to see if the story holds up in the glass. We break down the aroma, palate, mouthfeel, and finish while discussing what makes this Blanco approachable yet interesting. I also share who this tequila is best for, how it drinks neat versus in cocktails, and whether it earns a spot on your shelf in today’s crowded tequila market. In this review, we cover: • Brahman Tequila Blanco tasting notes • Cooked agave, citrus, herbal, and pepper notes • Mouthfeel and balance • Finish and drinkability • Who this tequila is for • Honest verdict — hype or quality If you enjoy real tequila reviews, additive-free brands, and honest conversations about agave spirits, subscribe to Tasting Tequila with Brad and hit the like button — it helps the channel grow. Watch the full interview with the founders of Brahman Tequila for the complete backstory.#BrahmanTequila #BrahmanTequila #TequilaReview #BlancoTequila #AgaveSpirits #TastingTequilaWithBrad © Tasting Tequila with Brad

Why Bourbon Drinkers Are Missing Tequila’s True Complexity Bourbon drinkers often talk about 100 tasting notes, barrel proof, and complexity—but tequila can be just as complex, if not more. In this video, we break down tequila vs bourbon. Bourbon drinkers love talking about complexity—vanilla, caramel, oak, spice, and long lists of tasting notes. But what if tequila can be just as complex… or even more complex than bourbon? In this video, I break down why tequila deserves a seat at the serious spirits table, how tequila builds flavor differently than bourbon, and why more bourbon drinkers are starting to explore additive-free, traditionally made tequilas. We cover: • Where bourbon’s complexity really comes from • Why tequila starts with the agave plant—not the barrel • How fermentation, distillation, and proof affect tequila flavor • Still strength and high-proof tequila vs barrel-proof bourbon • Why tequila can express terroir in ways bourbon can’t If you’re a bourbon drinker who thinks tequila is just for shots, this video might completely change how you see agave spirits. Watch the full breakdown and let me know in the comments: Are you a bourbon drinker who’s tried sipping tequila? CONNECT WITH ME Subscribe for honest tequila reviews, education, and interviews Instagram: @tastingtequilawithbrad Facebook: @tastingtequilawithbrad ️ Podcast: @tastingtequilawithbrad © Tasting Tequila with Brad

Debunking Tequila’s Biggest Lie (Why You Should Stop Taking Shots) Tequila has been lying to you. For decades, tequila has been marketed as a cheap party shot — but the truth is tequila is one of the most complex and misunderstood spirits in the world. In this video, I break down the biggest lie in tequila, where it came from, and why great tequila should be sipped, not slammed. Tequila is NOT just a party drink. It’s a spirit rooted in tradition, craftsmanship, terroir, and flavor — just like bourbon, Scotch, or mezcal. The idea that tequila is only meant for shots has caused countless drinkers to miss out on incredible additive-free tequilas with deep, nuanced flavor profiles. In this episode of Tasting Tequila with Brad, we talk about: • Why tequila got labeled as a “shot drink” • How bad marketing shaped tequila’s reputation • The real differences between blanco, reposado, and añejo tequila • Why quality tequila should be sipped and savored • How to rethink the way you drink tequila forever If you’ve ever said “tequila is harsh” or “tequila gives me headaches” — this video is for you. COMMENT BELOW What tequila made you stop taking shots and start sipping? Like the video if this changed how you think about tequila Subscribe for honest tequila reviews, education, and industry interviews ⸻ © Tasting Tequila with Brad

Pretty Bottle… Bad Tequila? | Honest Extra Añejo Review Pretty bottle tequila review — does a beautiful bottle actually mean bad tequila? In this honest extra añejo tequila review, I crack open a stunning ceramic bottle and find out if the juice inside lives up to the hype or if it’s all style over substance. In this video, I do a fresh pop tasting and honest review of a visually stunning extra añejo tequila sent to me by Oceana Azul Liquors. With limited production transparency but a five-year rest in French oak, I break down exactly what I’m getting on the nose, palate, and finish — and whether the tequila delivers where the agave matters most. We talk about: • Fancy tequila bottles vs quality tequila • Oak influence vs agave character • Sweetness, viscosity, and mouthfeel • Whether this is a tequila you buy for taste or presentation If you’re a tequila drinker who cares about what’s inside the bottle, this one’s for you. Follow Oceana Azul Liquors on Instagram Links and info below Thanks for watching — and as always, drink curious. https://oceanoazulliquor.com/ @oceanoazulliquor #TequilaReview #ExtraAñejo #TequilaTruth #TequilaLife #TastingTequila © Tasting Tequila with Brad

Blind Still Strength Tequila Showdown #2 | Wild Common vs LALO 2025 vs G4 vs Nocturna This blind Still Strength tequila showdown was requested by YOU. After the first Still Strength blind tasting surprised everyone, a follower challenged me to line up Wild Common Still Strength, LALO High Proof 2025, Alma del Jaguar Nocturna, and G4 High Proof 108 — completely blind. No labels. No hype. No brand bias. Just honest reactions and a final ranking based purely on what’s in the glass. Still strength and high-proof tequilas are some of the most transparent expressions of agave, and this lineup represents four very different production styles, distilleries, and philosophies. Tasting them blind removes expectations and shows how much variety exists even within the same proof range. In this video you’ll see: • A true blind tasting showdown • Real-time reactions • Still strength tequila comparison • Final rankings revealed • Why blind tasting matters • How expectations can change everything This is Still Strength Round #2, following my first blind showdown featuring Fortaleza, Tapatio, Santos, and Lost Lore. If you haven’t seen that video yet, I highly recommend watching it — the results were wild. Before watching — comment below and lock in your pick: Which one do YOU think wins this blind test? Featured Tequilas • Wild Common Still Strength • LALO High Proof 2025 • Alma del Jaguar Nocturna • G4 High Proof 108 If you enjoy blind tastings, still strength tequila, and honest agave content, hit LIKE, SUBSCRIBE, and drop a comment with the next bottles you want to see go head-to-head. Your comments directly influence what I film next. Subscribe for more blind tastings, reviews, and tequila interviews @tastingtequilawithbrad

The Story Behind Brahman Tequila | From Jalisco to the Glass Brahman Tequila is a family-built tequila brand from Jalisco focused on quality, terroir, and craftsmanship. In this interview, the founders of Brahman Tequila share their story, distillation process, and vision. Brahman Tequila is a tequila brand founded by three brothers from Jalisco with a passion for quality, family, and authentic tequila production. In this long-form interview, we dive into the story behind Brahman Tequila, from its beginnings as a passion project shared among friends and family to its evolution into a growing artisanal tequila brand. We discuss the Brahman Tequila distillation process, the importance of agave selection and terroir, and how traditional and modern techniques come together to create a smooth, approachable Blanco tequila. The founders also explain the art of blending, their exploration of aging and barrel programs, and what sets Brahman Tequila apart in today’s crowded tequila market. This conversation also highlights the role of community, family values, and long-term vision in building a tequila brand the right way—without shortcuts. Topics Covered: • Brahman Tequila’s origin story • Tequila distillation & production methods • Agave terroir and flavor development • Crafting a smooth Blanco tequila • Artisanal tequila vs mass-market brands • Future plans for Brahman Tequila • Where to buy Brahman Tequila If you enjoy real conversations with tequila founders, additive-free brands, and behind-the-scenes tequila education, make sure to subscribe to Tasting Tequila with Brad and hit the like button—it helps the channel grow and supports quality tequila content.

Is Murciélago Tequila Blanco ACTUALLY Good? | Honest Tequila Review Murciélago Tequila Blanco review — an honest look at this agave-forward tequila from NOM 1499. I break down production details, nose, palate, finish, and where it fits for sipping or cocktails. In this video, I taste and review Murciélago Tequila Blanco, a small-batch blanco made with 100% Tequilana Weber agave from Los Altos, Jalisco. This is a clean, smooth tequila designed to be approachable — not overhyped and not torn down — just a real, honest assessment of what’s in the glass. I also recently sat down with the Murciélago sales team for an interview where we talk about the brand, the people behind it, and their vision. If you want the full context behind this bottle, make sure to check out that interview next. Production Details: • NOM: 1499 • Agave: 100% Tequilana Weber • Region: Los Altos (Southern Highlands), Jalisco • Cooking: Autoclave (high pressure) • Extraction: Roller mill • Fermentation: Stainless steel tanks, no fibers • Water Source: Deep well water • Distillation: Twice distilled • Still: Stainless pot still with copper coil • ABV: 40% (80 proof) Tasting Notes: • Nose: Cooked agave, light citrus, rosemary, subtle spice • Palate: Soft and silky mouthfeel, agave-forward, gentle pepper • Finish: Clean, herbal, quick but bold This tequila isn’t trying to be a high-proof powerhouse or a complex unicorn bottle — it’s a solid, versatile blanco that works neat, on the rocks, or in simple cocktails. Have you tried Murciélago Blanco? Let me know your thoughts in the comments. #MurciélagoTequila #TequilaReview #blancotequila #TequilaCommunity #AgaveSpirits #HonestReview #TastingTequilaWithBrad If you enjoy honest tequila reviews and real conversations with the people behind the brands, subscribe to Tasting Tequila with Brad, hit the like button, and check out my interview with the Murciélago sales team for the full story behind this tequila. © Tasting Tequila with Brad

This Is What Reposado Tequila SHOULD Taste Like | Atanasio Orígenes Review Atanasio Orígenes Reposado tequila review featuring an old-school, additive-free reposado made at NOM 1599 by the Carranza family. Bottled at 46% ABV, this traditional tequila delivers bold agave, spice, and herbal depth. This is Tequila Orígenes Reposado, produced in El Medineño, Jalisco by Familia Landeros under Maestro Tequilero René Carranza. Designed as a tribute to how tequila was made over a century ago, Orígenes is bottled at a higher proof than the Carranza family’s core lineup and highlights a more lactic, herbaceous, agave-forward profile. Production Details: • 100% Blue Weber agave • Cooked 24 hours in autoclave • Roller mill extraction • Ambient yeast fermentation (6–8 days) • Open-air stainless steel fermentation • Double distilled in stainless pot stills • Aged 6 months & 25 days in used American oak • Additive-free • 46% ABV Tasting Notes: On the nose, lightly spiced aromas of clove, black peppercorn, anise, and ginger lead the way. The palate opens with toasted nuts, cooked fruit, and dried corn leaves, finishing dense, herbal, and agave-forward with restrained oak and lingering spice. I recently interviewed Sheccid Elizabeth Carranza, and this bottle perfectly reflects the Carranza family’s commitment to traditional tequila, honesty, and heritage. If you love real reposado tequila, high-proof expressions, and additive-free production, this one deserves your attention. Let me know in the comments if you prefer agave-forward reposados or more barrel-driven styles. Subscribe for honest tequila reviews, distillery interviews, and additive-free recommendations Like if you appreciate traditional tequila done right Comment if you’ve tried Atanasio or Orígenes before Share this with someone who still thinks reposado means “sweet oak” FOLLOW / SUPPORT Instagram: @TastingTequilaWithBrad Facebook: Tasting Tequila with Brad Website: https://thetequilashop.net

This Mezcal Surprised Me | La Pulga Mezcal Review (Tequila Drinkers, Watch This) La Pulga Mezcal review for tequila drinkers curious about mezcal. This artisanal mezcal surprised me with balance, smoke, sweetness, and depth. If you love tequila, watch this before skipping mezcal. La Pulga Mezcal review for tequila drinkers who think mezcal is “too smoky.” In this video, I give my honest first-hand tasting notes on La Pulga Mezcal, breaking down the nose, palate, mouthfeel, and finish to see how it stacks up for tequila lovers exploring mezcal for the first time. This mezcal surprised me with its balance — delivering smoke without overpowering the agave, along with sweetness, minerality, and layered complexity that feels familiar to high-quality tequila drinkers. Tasting Notes Covered: • Roasted agave sweetness • Balanced smoke (not overpowering) • Citrus oils and herbal notes • Earthy minerality • Honey, cacao, and floral aromatics • Long, clean, elegant finish If you’re a tequila drinker curious about mezcal, this is the kind of bottle that can bridge that gap. Drop your tasting notes in the comments and tell me: Is mezcal growing on you — or are you still team tequila only? FOLLOW / SUPPORT Subscribe for honest tequila & mezcal reviews Instagram: @TastingTequilaWithBrad Facebook: Tasting Tequila with Brad Website: https://thetequilashop.net