Tequila Secrets Revealed with Cambio Founder John des Rosiers
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
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Show Notes
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