Tasting Tequila with Brad

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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