Tasting Tequila with Brad

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

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

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

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

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

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

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

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

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

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

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