Tasting Tequila with Brad

El Mexicano Añejo is one of the most interesting new tequila releases I’ve tasted this year, and I’m honestly surprised more people aren’t talking about it. Produced at NOM 1588 by the Bañuelos family, the original founders of Cazadores, this additive-free tequila combines traditional Highland agave character with some unique production choices that set it apart from many other añejos on the market. In this review, I take a deep dive into what makes El Mexicano Añejo special, including its extended fermentation, custom stainless steel pot stills, low-pressure cooking methods, and aging program using both new American and French oak barrels. Aged 14-16 months at over 6,600 feet in Arandas, Jalisco, this tequila delivers a balance of cooked agave, citrus, oak, vanilla, cocoa, and baking spice while still allowing the agave to shine. Is this one of the most underrated añejos available today? Watch the full review and let me know what you think in the comments. Tequila: El Mexicano Añejo NOM: 1588 Arandas, Jalisco, Mexico 100% Blue Weber Agave ✅ Additive Free Aged 14-16 Months 70% New American Oak / 30% New French Oak If you enjoy tequila reviews, distillery deep dives, interviews with founders and master distillers, blind tastings, and tequila education, be sure to subscribe. #Tequila #ElMexicano #AnejoTequila #AdditiveFreeTequila #TequilaReview #TastingTequilaWithBrad

What does it take to create an award-winning tequila brand? In this exclusive interview, I sit down with Rick Olivo, founder and CEO of Don Rico Tequila, to discuss his incredible 18-year journey from tequila enthusiast to brand owner. Rick shares how a bad tequila experience kept him away from tequila for more than 20 years, how he became immersed in the tequila industry, and how years of studying agave, production methods, fermentation, distillation, and terroir eventually led to the creation of Don Rico Tequila. We dive deep into: The story behind Don Rico Tequila Winning Double Gold at the Agavos Awards Why Don Rico uses both Highland and Valley agave Fermentation, distillation, and production details NOM 1608 and the Los Valedores Distillery The difference between Blanco, Reposado, and Añejo Future plans for high-proof tequila and extra añejo releases The challenges of launching a tequila brand What Rick learned from visiting distilleries across Jalisco If you love tequila, additive-free tequila, agave spirits, distillery stories, and learning what goes into creating a premium tequila brand, this interview is packed with information you won’t want to miss. Have you tried Don Rico Tequila? Let me know your thoughts in the comments below! Subscribe for more tequila reviews, interviews, blind tastings, distillery stories, and tequila education. #DonRicoTequila #TequilaInterview #RickOlivo #AdditiveFreeTequila #TequilaPodcast #TequilaEducation #TastingTequilaWithBrad

What if a single insect could destroy an agave plant that took 6 to 8 years to grow? In this episode of Tasting Tequila with Brad, we’re diving into one of the biggest threats facing agave farmers today: the Agave Snout Weevil (Scyphophorus acupunctatus). This tiny beetle has the potential to devastate entire agave fields by attacking plants from the inside out, introducing bacteria and rot that can kill mature agaves before they’re ever harvested for tequila. We’ll explore: ✅ What the Agave Snout Weevil is ✅ How it attacks and kills agave plants ✅ Why infestations are so dangerous for tequila production ✅ How farmers monitor and control outbreaks ✅ The importance of sustainable farming practices ✅ Why healthy agave fields are critical to the future of tequila Most tequila lovers focus on what’s happening inside the bottle, but every great tequila begins in the field. Understanding the challenges agave farmers face helps us appreciate the incredible work that goes into producing the spirits we love. If you enjoy learning about tequila production, agave cultivation, additive-free tequila, traditional production methods, and the people behind the industry, you’re in the right place. Subscribe for weekly tequila reviews, interviews, distillery tours, industry education, and blind tastings. #Tequila #Agave #AdditiveFreeTequila #TequilaEducation #AgaveSnoutWeevil #TequilaFarming #TequilaIndustry #TastingTequilaWithBrad #AgaveFields #TequilaProduction

Volcán de Mi Tierra sent me their newest batch and believed it was showing significantly better than previous releases. Instead of taking their word for it, I tracked down an older batch, poured both blind, and put them head-to-head. No labels. No marketing. No bias. Just tequila in the glass. Did Volcán de Mi Tierra actually improve their tequila? Is the newest batch worthy of a higher score on Tequila Matchmaker? Or was the older batch still the better pour? Watch as I compare both batches blind and reveal which one I preferred before finding out which bottle was which. Have you noticed a difference between Volcán de Mi Tierra batches? Let me know in the comments. Subscribe for honest tequila reviews, blind tastings, distillery interviews, and tequila education. #Tequila #VolcanDeMiTierra #BlindTasteTest #TequilaReview #AdditiveFreeTequila #TequilaMatchmaker #BlancoTequila #AgaveSpirits #TastingTequilaWithBrad

Can a distillery with every modern production option available still choose tradition? Today I’m reviewing Casa Loy Piedra y Agave Blanco 49, a high-proof tequila produced at NOM 1633 in the Southern Highlands of Jalisco. What makes this tequila so interesting is that the distillery has access to multiple production methods, yet for this release they chose a traditional approach focused on flavor and character. This tequila is made using stone brick ovens, tahona extraction, spontaneous open-air fermentation with fibers, deep well water, and double distillation in copper pot stills before being bottled at a bold 49% ABV (98 proof). I also had the opportunity to meet Luis Loy in Guadalajara during my 2025 trip to Mexico. We spent time tasting tequila, discussing the project, and talking about the vision behind Casa Loy. After seeing the passion behind the brand, I was excited to finally sit down and review this bottle. In this review we’ll cover: ✅ Aroma and tasting notes ✅ Traditional production methods ✅ High-proof tequila character ✅ Casa Loy’s philosophy ✅ Whether Piedra y Agave Blanco 49 is worth adding to your collection If you enjoy additive-free tequila, traditional tequila production, tahona-made tequila, high-proof blancos, and deep dives into how tequila is actually made, you’re in the right place. Have you tried Casa Loy Piedra y Agave Blanco 49? Let me know your thoughts in the comments. Subscribe for weekly tequila reviews, blind tastings, distillery interviews, tequila education, and agave spirit adventures. #Tequila #CasaLoy #AdditiveFreeTequila #BlancoTequila #HighProofTequila #Tahona #TequilaReview #AgaveSpirits #NOM1633 #TastingTequilaWithBrad

Most tequila fans have never heard of Charanda, but they may have already tasted its influence. In this video, I review Uruapan Charanda Blanco, a protected Denomination of Origin spirit from Michoacán, Mexico, produced by the Pacheco family since 1907. While Charanda isn’t an agave spirit, it shares many of the same values tequila enthusiasts appreciate: tradition, terroir, family legacy, and authentic production methods. Made from locally grown sugarcane cultivated in volcanic soils, Uruapan Charanda Blanco combines fresh-pressed sugarcane juice distilled in wood-fired copper pot stills with molasses distilled in French column stills. The result is a complex spirit with earthy, grassy, fruity, and briny characteristics that remind many enthusiasts of French rhum agricole. We’ll discuss: ✅ What Charanda is ✅ The Denomination of Origin of Charanda ✅ How Uruapan Charanda is made ✅ Why volcanic soil matters ✅ How it compares to rum and tequila ✅ The connection to Fortaleza Winter Blend ✅ Tasting notes and final thoughts If you enjoy additive-free tequila, mezcal, terroir-driven spirits, and traditional production methods, this is a category worth exploring. Subscribe for tequila reviews, blind tastings, interviews with brand owners and master distillers, tequila education, and authentic agave spirits content. #Charanda #UruapanCharanda #Fortaleza #Tequila #MexicanSpirits #RumReview #AdditiveFreeTequila #TastingTequilaWithBrad

Can a brand-new tequila distillery actually compete with established reposado brands in a completely blind tasting? In this episode of Tasting Tequila with Brad, I put four reposados head-to-head in a true blind tequila tasting featuring: Pedro Furtivo Reposado Primo Reposado Carabuena Reposado Blue Star Spirits Reposado No labels. No hype. No price bias. Just aroma, flavor, mouthfeel, finish, and overall balance. One of the biggest surprises in this blind repo battle was Primo Tequila coming from a newer distillery and going up against some seriously strong competition. This is why blind tequila tastings matter — the bottle disappears and the tequila has to speak for itself. If you love additive-free tequila, reposado tequila reviews, blind tastings, tequila education, or agave spirits content, this one is for you. Let me know in the comments: Which reposado would YOU pick blind? #Tequila #Reposado #BlindTasting #AdditiveFreeTequila #TequilaReview #Agave #TequilaCommunity #TastingTequilaWithBrad

The second I nosed this tequila… I knew it was different. The new 2026 Lágrimas del Valle “La Mesa del Charco” Plata might honestly be one of the most exciting blanco tequila releases of the year. This is the FIRST single estate release fully owned and farmed by the Rosales family of Cascahuín (NOM 1123), and you can immediately taste and smell the difference. Using traditional brick ovens, a blend of tahona and roller mill extraction, and mixed fermentation with stainless steel and wood tanks with fibers, this tequila delivers incredible cooked agave, floral notes, minerality, citrus, pepper, and a subtle eucalyptus character that absolutely jumps out of the glass. In this review, I break down: Aroma and tasting notes Traditional production methods Why this release matters The story behind La Mesa del Charco How it compares to previous Lágrimas del Valle releases Special thanks to Brandon Cummings from Altamar Brands for the interview and insight into this incredible project. Tequila Reviewed: Lágrimas del Valle “La Mesa del Charco” Plata 2026 Distillery: Cascahuín NOM 1123 #Tequila #LagrimasDelValle #Cascahuin #AdditiveFreeTequila #BlancoTequila #TequilaReview

What if everything most people think they know about tequila is wrong? In this episode of Tasting Tequila with Brad, I sit down with Adam Fodor, co-founder of the International Tequila Academy, for one of the deepest tequila conversations I’ve had on the channel. We talk tequila education, additives, tequila myths, distillery tours, tequila sommeliers, production methods, NOM confusion, tequila culture, and why most people still think tequila is just shots, salt, and lime. Adam shares his journey from Hungary to Mexico, how the International Tequila Academy was created, and why understanding tequila goes way beyond just “smooth” or “additive free.” We also dive into tequila tasting, sensory training, distillery experiences, tequila business mistakes, and how tequila culture is evolving around the world. If you love additive-free tequila, traditional tequila production, tequila education, tequila distillery tours, or want to understand tequila at a deeper level, this interview is packed with value. Topics Covered: • International Tequila Academy • Tequila Sommelier Courses • Additives in Tequila • Tequila Myths Debunked • NOM Numbers Explained • Tequila Distillery Tours • Sergio Cruz & Distillation • Cascahuín, Tapatio, Viva Mexico & More • Why Tequila Tastes Different • Tequila Sensory Training • Traditional vs Modern Tequila Let me know in the comments: What tequila changed the way YOU think about tequila? #Tequila #AdditiveFreeTequila #TequilaReview #TequilaEducation #InternationalTequilaAcademy

Pink Red Bull and tequila sounded like a great idea… until I actually tried it. ⚡ In today’s episode of Tequila & Red Bull Cocktail Lab, I mix the Red Bull Pink Edition Wild Berries with Cambio Blanco tequila to see if this berry tequila cocktail combo actually works. Spoiler alert: This one got weird FAST. The Pink Edition features raspberry flavors and herbal verbena notes, and I thought the citrus, agave-forward profile of Cambio Blanco might balance it out perfectly. Yeah… not exactly. This cocktail experiment proves that not every tequila and Red Bull combination is a winner — even when you use a quality additive-free tequila. Cocktail Name: The Pink Coyote Featuring: Cambio Blanco Tequila Red Bull Pink Edition Wild Berries Additive-free tequila Tequila cocktail experiments Agave spirit reviews If you enjoy tequila reviews, tequila cocktails, additive-free tequila, high-proof tequila, cocktail experiments, and agave content, subscribe to Tasting Tequila with Brad. #tequila #redbull #cocktails #agavespirits #tequilacocktail #additivefreetequila #mixology #energydrink #tequilareview #tastingtequila

Can you actually identify black pepper and clove completely blind? Welcome back to Episode 3 of Training My Tequila Nose, the tequila sensory training series where I use a professional sommelier aroma kit to improve my ability to identify tequila aromas, tasting notes, and flavor profiles. In this episode, I focus on spice and pepper notes while comparing two very different tequilas: Bramido High Proof Blanco Tierra de Ensueño Reposado Using blind aroma training, I test black pepper and clove completely blind to see if aroma recognition actually changes the way tequila tastes in the glass. This episode dives deeper into: pepper notes in tequila barrel spice aroma recognition high-proof tequila reposado tequila sensory training palate development tequila education The more I do this series, the more I realize tequila tasting is not about making up fancy notes — it’s about training your brain to recognize aromas you already know inside a much more complex experience. If you enjoy tequila reviews, additive-free tequila, high-proof blancos, reposados, blind tastings, agave spirits, bourbon, whiskey, and tequila education, this series is for you. Subscribe for weekly tequila reviews, interviews, blind tastings, and agave education content. #Tequila #BlindTasting #TequilaReview #AgaveSpirits #AdditiveFreeTequila #HighProofTequila #ReposadoTequila

Most celebrity tequila brands focus on marketing first and tequila second… but Tequila Providencia Reposado might be different. In this review, I break down the production methods, tasting notes, and why this additive-free reposado coming from NOM 1465 in Arandas, Jalisco actually impressed me. Tequila Providencia is co-founded by MLB superstar Mookie Betts along with Rodd Rafieha and Mia, but what really stands out is the commitment to traditional tequila-making techniques and transparency. This reposado is made using 100% Blue Weber agave grown in the Highlands of Jalisco, slow-cooked in stone brick ovens, roller mill extracted, open-air fermented, and double distilled. In this video, we dive into: Tequila Providencia Reposado review NOM 1465 production methods Additive-free tequila discussion Celebrity tequila vs authentic tequila Highlands tequila flavor profile Agave-forward reposado tequila Interview insights from Rodd and Mia Why this reposado surprised me Tasting Notes: Peach Honey Cinnamon Light oak Clove Pepper Light chocolate If you enjoy honest tequila reviews, additive-free tequila content, tequila education, distillery interviews, and deep dives into tequila production methods, make sure to subscribe. #Tequila #Reposado #AdditiveFreeTequila #TequilaReview #TequilaProvidencia #MookieBetts #CelebrityTequila #Agave #TequilaTube #TastingTequilaWithBrad

Don Amado Arroqueño Mezcal Review | My First Arroqueño Experience Today on Tasting Tequila with Brad, I’m diving into my very first Arroqueño mezcal — the Don Amado Arroqueño. After interviewing Jake Lustig from PM Spirits and hearing him talk about why Arroqueño is one of his favorite agaves, I knew I had to finally explore this category deeper for myself. This traditional mezcal is made by maestro mezcalero Germaín Arellanes Arellanes in San Pablo Apostol, Oaxaca using 100% Arroqueño maguey grown at 4,800 feet elevation. The production process is incredible: earthen pit roasted agaves, pine wood vat fermentation with airborne yeast, and double distillation in ceramic pot stills. In this review, I break down: Arroqueño agave Traditional mezcal production Ceramic pot distillation Flavor notes and tasting experience Why mezcal tastes so different from tequila My honest thoughts as someone still learning mezcal If you enjoy additive-free tequila, traditional agave spirits, mezcal reviews, whiskey, or craft spirits, this is a bottle worth checking out. Bottle Featured: Don Amado Arroqueño Mezcal Don’t forget to like, subscribe, and comment what mezcal I should try next. #mezcal #arroqueno #donamado #agavespirits #mezcalreview #oaxaca #tequila #additivefree #craftspirits #tastingtequilawithbrad

Fortaleza Winter Blend 2025 is FINALLY open… and Tonie and I are putting it head-to-head against regular Fortaleza Reposado to see which one we actually prefer. What started as a tequila review turned into a conversation about tequila travel, visiting Fortaleza in Tequila, Jalisco, traveling through Arandas, the Yeyo bottle scavenger hunt, and the amazing friendships we’ve built in the agave world. In this video we discuss: Fortaleza Winter Blend 2025 Review Fortaleza Reposado Comparison Flavor differences between Winter Blend & regular repo Floral vs savory tequila notes Copper pot still influence Traveling to Tequila & Arandas Sergio Cruz, Oscar Vasquez Camarena & tequila culture Additive-free tequila experiences Fortaleza Winter Blend has become one of the most hunted tequila releases every year, and this 2025 release definitely brings a different profile to the table. But did it actually beat the standard Fortaleza Repo? Let us know YOUR thoughts in the comments if you’ve tried Winter Blend 2025. Subscribe for tequila reviews, blind tastings, tequila travel, distillery tours, additive-free tequila content, and interviews with some of the biggest names in agave spirits. #Fortaleza #WinterBlend2025 #Tequila #FortalezaTequila #AdditiveFreeTequila #TastingTequilaWithBrad

The legendary square bottle Cascahuín Añejo is one of the most respected traditional additive-free tequilas among tequila enthusiasts — and today I finally review it on the channel. Produced at NOM 1123 by Salvador “Chava” Rosales, this old-school añejo focuses on cooked agave, minerality, and balance instead of overpowering oak and sweetness. In this review, we break down the full production process including brick oven cooking, roller mill extraction, open-air fermentation, double distillation, and aging in fatigued American oak barrels for 14–16 months. This tequila represents what many believe traditional añejo tequila should taste like. If you love additive-free tequila, traditional tequila production, lowlands tequila, Cascahuín tequila reviews, or agave-forward añejos — this bottle deserves your attention. Tequila Reviews Additive-Free Tequila Distillery & Production Deep Dives Blind Tastings & Agave Education Interviews with Brand Owners & Master Distillers Subscribe for more tequila content from Tasting Tequila with Brad. #Cascahuin #Tequila #AdditiveFreeTequila #Anejo #TequilaReview #Agave #TequilaNerd #TastingTequila #LowlandsTequila #TraditionalTequila

Jake Lustig joins me for one of the BEST agave spirit conversations I’ve ever had on Tasting Tequila with Brad. We dive deep into traditional mezcal production, Don Amado Mezcal, ArteNOM tequila, clay pot distillation, Oaxaca, fermentation with fibers, historic tequila production methods, and how mezcal went from being delivered in gas cans to becoming a global craft spirit movement. Jake shares incredible stories about starting in Oaxaca in the late 80s, mapping distilleries, building Don Amado Mezcal, helping launch Espolòn Tequila, creating ArteNOM, and preserving traditional agave culture while still innovating production methods. This interview covers: Traditional clay pot mezcal distillation Don Amado Mezcal production ArteNOM 1123 & historic tequila methods Mezcal vs tequila differences Wild vs cultivated agave Fermentation techniques Oaxaca mezcal culture Sustainability & agave replanting Barrel-aged mezcal debate The future of craft agave spirits If you love additive-free tequila, traditional mezcal, agave education, or hearing stories from the legends behind the industry, this interview is for you. Let me know in the comments: What’s YOUR favorite mezcal right now? #Mezcal #JakeLustig #DonAmado #ArteNOM #Tequila #AgaveSpirits #Oaxaca #AdditiveFreeTequila #ClayPotDistillation #TastingTequilaWithBrad

Paladar Tequila Reposado is one of the most interesting additive-free tequilas I’ve tasted lately. Produced at the legendary El Llano Distillery NOM 1109 by Eduardo Orendain Jr., this reposado blends old-school tequila production with modern craftsmanship and experimental thinking. In this review, I break down the production process, flavor profile, fermentation methods, aging, and why Paladar Reposado feels different from a lot of reposados on the market today. From open-air pine fermenters and wild yeast fermentation to volcanic soil-dipped bottles and balanced ex-bourbon barrel aging, this tequila has a ton of character. I also recently interviewed Paladar co-founder Pete Nevenglosky, and after learning more about the philosophy behind the brand, this tequila makes even more sense in the glass. If you enjoy additive-free tequila reviews, tequila education, NOM breakdowns, agave-forward profiles, and deep dives into production methods, make sure to subscribe to Tasting Tequila with Brad. Tequila Details: • Paladar Reposado • NOM 1109 – El Llano Distillery • Additive-Free • Estate-Grown Blue Weber Agave • Open-Air Pine Fermentation • Wild & Proprietary Yeasts • Aged in Ex-Bourbon Barrels #Tequila #PaladarTequila #Reposado #AdditiveFreeTequila #TequilaReview #TequilaEducation #NOM1109 #Agave #TastingTequila

Does expensive tequila actually taste better? In this blind tequila tasting, I put Clase Azul Añejo head-to-head against Siempre Añejo, La Pulga Añejo, and Zumbador Añejo using the Solo Blind tasting system. One bottle costs around $500… but did it actually win? This tequila blind taste test focuses on: Additive-free tequila Añejo tequila comparisons Blind tequila reviews Premium tequila vs luxury tequila Agave-forward tequila Tequila tasting notes Best añejo tequila under $100 Clase Azul review Siempre tequila review La Pulga tequila review Zumbador tequila review Blind tastings remove the bottle hype and price tags so we can focus only on what matters: the tequila in the glass. If you love tequila reviews, additive-free tequila, tequila education, agave spirits, and honest blind tastings, make sure to subscribe to Tasting Tequila with Brad. #ClaseAzul #Tequila #BlindTasting #AdditiveFreeTequila #AnejoTequila #TequilaReview #LuxuryTequila #SiempreTequila #LaPulga #Zumbador #TequilaCollector #AgaveSpirits #TastingTequilaWithBrad

Can you actually train your nose and palate to taste tequila better? Welcome to Episode 1 of Training My Tequila Nose, a brand-new tequila education series where I use a professional sommelier aroma kit to improve aroma recognition and tasting ability while comparing real tequila profiles. In this episode, I compare two very different blanco tequilas from two different regions of Jalisco: Valor Blanco — Tequila Valley La Pulga High Proof Blanco — Highlands Using blind aroma training, we explore how Valley tequila and Highland tequila can express completely different tasting notes including citrus, black pepper, minerality, earthiness, cooked agave, and spice. This series is all about tequila sensory training, blind tasting, palate development, aroma recognition, and becoming a better tequila taster together. If you enjoy tequila reviews, additive-free tequila, high-proof tequila, agave spirits, bourbon tasting, whiskey tasting, and tequila education, this series is for you. Subscribe for weekly tequila reviews, blind tastings, interviews, and tequila education videos. #Tequila #BlindTasting #TequilaReview #AgaveSpirits #AdditiveFreeTequila #HighProofTequila #TequilaEducation

El Tesoro Blanco is one of the most respected additive-free tequilas in the world, and today I’m breaking down why so many tequila collectors keep this bottle on their shelf. Produced at the legendary La Alteña Distillery (NOM 1139) by Master Distiller Carlos Camarena, El Tesoro Blanco uses traditional tequila-making methods including tahona stone wheel extraction, brick ovens, natural fermentation, and copper pot distillation. After my recent Tapatío review, many of you requested this bottle next — and honestly, I understand why. El Tesoro Blanco represents everything many tequila lovers look for in authentic traditional tequila: cooked agave flavor, minerality, pepper, citrus, and incredible balance without additives. In this review, I cover: El Tesoro Blanco tasting notes The history of El Tesoro Tequila Carlos Camarena & La Alteña Distillery Tahona production methods Why collectors love this tequila Additive-free traditional tequila If you love tequila reviews, blind tastings, tequila education, and interviews with brand owners, make sure you subscribe to Tasting Tequila with Brad. Let me know in the comments: What tequila NEVER leaves your shelf? #ElTesoro #TequilaReview #AdditiveFreeTequila #BlancoTequila #CarlosCamarena #Tahona #TequilaCollector #TraditionalTequila #Agave #TastingTequilaWithBrad

Tequila Red Bull combo review! Today on Tasting Tequila with Brad, I’m trying the NEW Red Bull Summer Edition Sudachi Lime with El Bandido Yankee Plata 47 — a high-proof additive-free tequila bottled at 47% ABV. And honestly… this might be the BEST tequila and Red Bull combo I’ve tried yet. El Bandido Yankee Plata 47 is crafted from 100% Blue Weber agave at El Viejito Distillery in Jalisco using additive-free production methods. The bright citrus notes from the new Sudachi Lime Red Bull pair surprisingly well with the bold agave, pepper, and minerality of this tequila. I also recently interviewed James and former NFL player Jim Bob Morris from El Bandido Yankee, and after learning more about the brand, I knew this tequila would be perfect to test in a cocktail experiment like this. Drink Name: The Sudachi Bandit If you enjoy tequila reviews, tequila cocktails, additive-free tequila, high-proof tequila, agave spirits, Red Bull drinks, and tequila experiments, make sure to subscribe to Tasting Tequila with Brad. #tequila #redbull #cocktails #agavespirits #additivefreetequila #tequilacocktail #highprooftequila #energydrink #mixology #tastingtequila

PM Spirits Destilado de Agave review! Today I’m tasting this still-strength Espadín agave spirit bottled at a massive 61.1% ABV from Oaxaca, Mexico. Produced by mezcalero Rene Parada Barriga and sourced through Jason Paul Cox of Cinco Sentidos, this uncertified agave distillate delivers huge flavor, smoke, tropical fruit, minerality, and intense traditional character. This PM Spirits Project Destilado de Agave is made using traditional methods including underground earthen pit roasting, natural fermentation in pine vats, and copper pot distillation with zero dilution. Bottled at still strength, this limited batch agave spirit is one of the boldest bottles I’ve reviewed on the channel. In this video I break down: PM Spirits Destilado de Agave Still strength agave spirits Espadín agave production Traditional Oaxaca production methods Smoke, tropical fruit, minerality & tasting notes ⚡ 61.1% ABV full proof agave distillate Uncertified mezcal-style agave spirits Bottle Details: • Producer: Rene Parada Barriga • Region: Zimatlán de Álvarez, Oaxaca • Agave: Espadín (Agave angustifolia) • Fermentation: 14 days in pine vats • Distillation: Copper pot stills • ABV: 61.1% • Yield: 563 liters If you enjoy tequila reviews, mezcal reviews, additive-free agave spirits, high-proof tequila, and traditional production methods, make sure to subscribe to Tasting Tequila with Brad. #AgaveSpirit #PMSpirits #DestiladoDeAgave #Mezcal #Espadin #Agave #TequilaReview #MezcalReview #StillStrength #Oaxaca #CincoSentidos #HighProofTequila #AgaveDistillate #TastingTequilaWithBrad

Tequila Providencia review, Mookie Betts tequila interview, additive-free tequila, celebrity tequila, NOM 1465 El Eden, reposado tequila, blanco tequila, premium tequila review. What happens when a tequila brand decides NOT to become “just another celebrity tequila”? In this episode of Tasting Tequila with Brad, I sit down with Rodd Rafieha and Mia McMurray from Tequila Providencia to talk about their tequila journey, additive-free production methods, choosing NOM 1465 El Eden Distillery, and why craftsmanship mattered more than celebrity marketing. We also discuss: Mookie Betts’ involvement in Tequila Providencia Additive-free tequila Highland agave and traditional production Stone ovens, roller mill extraction, open-air fermentation, and resting the tequila before bottling American oak Jack Daniel’s barrels for the reposado The incredible agave piña-inspired bottle design Building a tequila brand from scratch The challenges of distribution and growing a tequila company Tequila Providencia is produced at NOM 1465 El Eden, a family-owned distillery in the Highlands of Jalisco focused on consistency, craftsmanship, and quality tequila production. If you enjoy tequila reviews, tequila interviews, additive-free tequila content, distillery stories, and agave education — this is for you. Have you tried Tequila Providencia yet? Drop your thoughts in the comments. #Tequila #TequilaProvidencia #CelebrityTequila #AdditiveFreeTequila #MookieBetts #TequilaReview #Agave #BlancoTequila #ReposadoTequila #TastingTequilaWithBrad

an a wine aroma kit actually make me better at tasting tequila? In this video, I test The Wine Savant Nosing Kit, a professional sommelier aroma training kit designed to improve aroma recognition and tasting ability. I’m starting a brand-new weekly series called Training My Tequila Nose to see if training your palate and nose can help identify more detailed tequila tasting notes like citrus, vanilla, black pepper, minerality, caramel, leather, cinnamon, cooked agave, and more. Today I test myself completely blind using professional aroma samples and compare those aromas to real tequila tasting experiences. This series is all about improving tequila tasting skills, sensory training, aroma recognition, and learning how professional tasters develop their palate. Whether you love additive-free tequila, high-proof tequila, bourbon, whiskey, wine, or coffee, this type of sensory training can completely change the way you experience flavor and aroma. Subscribe for tequila reviews, blind tastings, interviews, educational videos, and agave spirits content. #Tequila #WineSavant #TequilaReview #BlindTasting #TequilaEducation #AromaTraining #AgaveSpirits #Whiskey #Bourbon #Sommelier

El Mexicano Blanco 90 review! Today we’re reviewing the new high-proof blanco tequila from the ORIGINAL Cazadores family. Made at NOM 1588 in the Highlands of Jalisco, El Mexicano Blanco 90 delivers cooked agave, minerality, citrus, and bold traditional tequila flavor at 45% ABV. The Bañuelos family helped build the legendary Cazadores tequila brand decades ago before eventually selling it. Now, León Jr. and Willy Bañuelos are back with Tequila El Mexicano — a modern traditional tequila made with low-pressure autoclaves, open-air fermentation, deep well water, and stainless steel pot stills at Hacienda El Mexicano in Arandas, Jalisco. In this review we break down: Nose, palate, and finish The history behind the original Cazadores family Whether El Mexicano Blanco 90 is worth buying Production Details: • NOM 1588 – Tequilas El Mexicano • Highlands of Jalisco (Los Altos) • Low-pressure autoclave cooking • Roller mill extraction • Open-air fermentation • Stainless steel pot stills • 45% ABV / 90 Proof If you enjoy additive-free tequila reviews, tequila education, distillery deep dives, agave spirits, and honest tequila content, make sure to subscribe to Tasting Tequila with Brad. #ElMexicano #TequilaReview #BlancoTequila #HighProofTequila #AdditiveFreeTequila #Tequila #Cazadores #TequilaElMexicano #Agave #NOM1588 #TequilaTube #TastingTequilaWithBrad © Tasting Tequila with Brad

Tekiah’s FIRST Añejo… Let’s Crack It Open Tekiah Kosher Añejo is FINALLY here, and this is my very first time cracking open and reviewing the brand’s first-ever añejo release. Produced at NOM 1574 and aged 17 months in used American white oak whiskey barrels, this additive-free kosher tequila brings together cooked agave, caramel, vanilla, warm oak, and whiskey barrel influence into a unique sipping experience. In this review, we break down the brand history, production methods, tasting notes, aging process, and whether Tekiah’s first añejo delivers for tequila enthusiasts and bourbon drinkers alike. Tekiah Kosher Tequila was founded by musician Greg Sobel and blends celebration, heritage, and authentic tequila craftsmanship. Certified Kosher by Orthodox Union and produced in Tequila, Mexico, this new release is one of the more interesting añejo launches we’ve seen recently. If you enjoy tequila reviews, additive-free tequila content, tequila education, distillery deep dives, and agave spirit interviews, make sure to subscribe. © Tasting Tequila with Brad

I Took a Level 3 Tequila Sommelier Exam… Did I Pass?! I took the Level 3 Tequila Sommelier Certification through the International Tequila Academy… and just finished my final exam. Did I pass? Here’s what I learned about tequila, production, and how to research brands and distilleries. In this video, I break down my experience going through one of the most advanced tequila certification programs available. From fermentation and distillation to understanding NOMs and spotting the difference between marketing and real production methods—this course pushed my knowledge to the next level. If you’re serious about tequila, agave spirits, or want to deepen your understanding beyond just tasting… this is worth looking into. I’ll also be sitting down soon with one of the founders to go even deeper into tequila education and the industry. Topics covered: * Level 3 Tequila Sommelier Certification * How to research tequila brands and distilleries * Understanding NOM numbers * Production methods that impact flavor * What separates beginners from true tequila aficionados Let me know in the comments: Do you think I passed? © Tasting Tequila with Brad

A 29-Year-Old Master Distiller Made THIS Tequila… Bramido High Proof Review Bramido High Proof Blanco Tequila review at 49% ABV from Casa Tequilera Joselito NOM 1675. This new tequila is crafted by a 29-year-old master distiller using wild fermentation and traditional methods. In this video, we break down one of the most unique new tequila releases coming out of Jalisco. Bramido is a true tequila of terroir, produced on the shores of Lake Chapala in Tizapán el Alto—a region rarely talked about in tequila. This high proof blanco is made using: * Masonry ovens for slow agave cooking * Roller mill extraction * Spontaneous fermentation with wild yeast from the region * Underground fermentation tanks for temperature stability * Double distillation in copper pot stills The distillery—Casa Tequilera Joselito (NOM 1675)—is owned by José Trinidad González Vargas, with master distiller Oswaldo González leading production at just 29 years old. This isn’t just another tequila review—this is a deep dive into how terroir, wild fermentation, and regional agriculture (berries, onion, chile verde) influence the final flavor profile. If you’re into additive-free tequila, high proof blancos, or traditional production methods… this is one you need to know. Subscribe for more tequila reviews, interviews, and deep dives into agave spirits. © Tasting Tequila with Brad

TEQUILA + RED BULL?! I Didn’t Expect This To Taste GOOD Tequila and Sugar-Free Red Bull?! Today I mix Trujillo Carrenta Blanco Tequila with Sugar-Free Red Bull to see if this classic tequila cocktail still works. This additive-free tequila from Trujillo’s Roller Mill Project brings cooked agave, cherry notes, and Highland tequila character to one of the easiest mixed drinks you can make at home. In this long-form tequila review, I break down: * Trujillo Carrenta Blanco Tequila * Sugar-Free Red Bull cocktail test * Highland agave production methods * Whether tequila and Red Bull actually taste good together Trujillo Carrenta Blanco is made using: ✔ Stone/brick ovens ✔ Roller mill extraction ✔ Open-air fermentation ✔ Highland agave ✔ Traditional tequila production methods This started after watching Agave Love & Lore talk about tequila and Red Bull being his favorite drink years ago, so I had to try it myself. And honestly… this combo might be dangerously good. If you enjoy tequila reviews, additive-free tequila content, tequila cocktails, agave education, and long-form tequila videos, make sure to subscribe. © Tasting Tequila with Brad

Paladar Tequila interview, Pete Nevenglosky interview, Paladar Tequila review, additive free tequila, tequila podcast, craft tequila, tequila tasting, high proof tequila, NOM 1109, tequila review. Tonight I sit down with Pete Nevenglosky, co-founder of Paladar Tequila, to talk about the story behind one of the most unique craft tequila brands on the market today. We dive deep into Pete’s background before tequila, his time working with Red Bull, his journey into the spirits industry, Rare Character Whiskey, and how Paladar Tequila was built alongside the Orendain family at NOM 1109. Along the way we discuss: Additive-free tequila Craft spirits and flavor-first tequila Experimental barrel aging The story behind Paladar’s volcanic soil bottles Tequila production and fermentation Why Paladar focuses on agave flavor first This wasn’t just a tequila tasting… it was an incredible conversation about creativity, craft spirits, tequila culture, and building a brand the right way. If you love tequila reviews, tequila interviews, high proof tequila, bourbon, whiskey, craft spirits, or additive-free tequila, this interview is packed with great stories and amazing pours. Subscribe for more tequila reviews, distillery interviews, blind tastings, tequila education, and additive-free tequila content. #PaladarTequila #Tequila #AdditiveFreeTequila #TequilaReview #TequilaPodcast #CraftTequila © Tasting Tequila with Brad

Lost Lore Reposado review from NOM 1414 — recently named a VinePair Top 30 tequila pick. In this video, I break down whether it actually deserves the hype with a full tasting and production deep dive. This additive-free reposado is made using highland agave from Los Altos, traditional brick oven cooking, open-air fermentation, and copper pot distillation. It’s then aged 4–6 months in fresher American oak barrels for a balanced agave-forward profile. Is this a must-buy reposado… or just another list pick? #tequila #reposado #tequilareview #additivefree #agave #tequilatasting #crafttequila #tequilalovers #whiskeydrinkers #vinepair © Tasting Tequila with Brad

Tapatío Añejo review, additive-free tequila, añejo tequila review, La Alteña NOM 1139, Camarena tequila, agave forward tequila, traditional tequila Most añejo tequilas lean heavy into oak… but this one doesn’t. In this review, I break down why Tapatío Añejo is considered a cult favorite and why it STILL tastes like agave after 18 months in bourbon barrels. Produced at La Alteña Distillery (NOM 1139) by the Camarena family, this additive-free tequila is made using traditional methods—brick ovens, tahona + roller mill extraction, open-air fermentation, and copper pot distillation. We’ll cover: * The NEW bottle & label update * Nose, palate, and finish * Why this stands out from other añejos * Who this tequila is perfect for (including whiskey drinkers) If you’re looking for a true agave-forward aged tequila, this might be one of the best values out there. Drop a comment: Do you prefer agave-forward or oak-forward añejos? #tapatio #tequila #anejo #additivefreetequila #tequilareview ©Tasting Tequila with Brad

Tequila aging explained, reposado vs añejo, how tequila ages, tequila barrel size, oak aging tequila—this video breaks down why a 6-year-old tequila is still a reposado and how aging really works. Most people think older tequila is always better—but that’s not how tequila aging actually works. In this video, we break down why a tequila aged for over 6 years can still legally be called a reposado. Using El Tequileño as a real-world example, we explore how barrel size, oak type, and aging conditions impact the final product. Unlike traditional aging in smaller barrels, this tequila is aged in a massive 25,000-liter American oak tank (pipón), which changes how the spirit interacts with the wood. And because of Mexican regulations limiting añejo and extra añejo classifications to barrels under 600 liters, this unique expression remains a reposado. If you’ve ever wondered: * How tequila aging works * What defines reposado vs añejo vs extra añejo * Why barrel size matters * How oak impacts flavor This video breaks it all down in simple terms. Aging doesn’t automatically make tequila better—it just makes it different. © Tasting Tequila with Brad

Tequila’s Cousin?! Trying 50% ABV Sotol (This Was Unexpected) If you’re a tequila or whiskey drinker, this 50% ABV sotol might surprise you. Today I’m reviewing Sol2Noches Sotol, a handcrafted desert spirit that’s quickly gaining attention—and for good reason. Sol2Noches was officially launched in 2023, but it’s been years in the making. Built by four founders from diverse backgrounds, the brand focuses on turning ordinary moments into extraordinary experiences—and that shows up in the bottle. This new 50% ABV expression is bold, complex, and packed with character. What makes sotol different? Unlike tequila, sotol is made from the Dasylirion plant (desert spoon), native to the Chihuahuan desert. It delivers a unique flavor profile that blends earthy, herbal, and slightly smoky notes. ♻️ Sustainability matters: Sotol is naturally regenerative, meaning the plant can regrow from the same root system. Sol2Noches also uses custom glass molds made from recycled glass as part of their sustainability commitment. Bottle upgrades: * Hand-blown recycled glass bottle * Dasylirion plant featured on the label * Logo stamped into the bottom of the bottle Awards: * 2025 Mexican Spirit of the Year (BSA Competition) * 98 Points – Double Gold Tasting Notes: Nose: Earthy, herbal, sunbaked sweetness Palate: Bold, layered herbs, desert spice Finish: Long, warming, peppery This is a great option neat, on the rocks, or in a craft cocktail—but honestly, this one shines on its own. If you enjoy tequila, mezcal, or whiskey… this might be your next favorite pour. #Sotol #Tequila #CraftSpirits #Agave #Whiskey © Tasting Tequila with Brad

If you’re a whiskey drinker, this tequila might finally make sense. Today I’m reviewing the House of Rare RAREcask Genesis PX Extra Añejo—aged in bourbon barrels and finished in PX sherry casks. If you’re a whiskey drinker, this tequila might finally make sense. Today I’m diving into the RAREcask Genesis PX Extra Añejo from House of Rare, a limited release tequila aged for 3 years in bourbon barrels and finished for 6 months in Pedro Ximénez (PX) sherry casks. This is not your typical Extra Añejo. With only 1,000 bottles released and bottled at 46% ABV, this tequila leans heavily into barrel influence—bringing out rich notes of dried fruit, molasses, spice, and oak that will feel very familiar to whiskey lovers. I also recently sat down with Miguel Ortiz, the founder of House of Rare, to talk about their unique aging philosophy and the RAREcask program—where they’ve been using exotic barrels to age tequila for years before launching their own label. Is this a tequila for purists… or a gateway for whiskey drinkers? Watch and decide. #Tequila #Whiskey #ExtraAnejo #TequilaReview #agave © Tasting Tequila with Brad

Tequila vs bourbon—what happens when you combine them? In this video, I test the “Quick Sip” method inspired by Whiskey Tequila Fridays using Ensueño Añejo and Woodford Reserve. Tequila vs bourbon—what actually happens when you drink them together? In this video, I’m trying something a little different. Inspired by my friends over at Whiskey Tequila Fridays, I put their “Quick Sip” method to the test—pairing tequila and bourbon back-to-back to see how each one changes the flavor of the other. Tonight’s lineup: Ensueño Añejo Single Barrel (Tequila Collective Release) – Aged in Woodford Reserve barrels – Finished in Woodford Reserve Cherry Bitters barrels Woodford Reserve Double Oaked Bourbon We run the experiment BOTH ways: ➡️ Tequila → Bourbon ➡️ Bourbon → Tequila And the results? One direction completely changes the flavor profile. If you’re a tequila lover, whiskey drinker, or just curious about how spirits interact—this is something you need to try. Let me know in the comments: Would you try this at home? Shoutout to: Whiskey Tequila Fridays Podcast Matt (Whiskey Hunter) & Drew https://podcasts.apple.com/us/podcast/wtf-whiskey-tequila-fridays-podcast/id1633551375 Check out Off Premise https://offpremisechicago.com/ Subscribe for more tequila reviews, interviews, and deep dives into additive-free tequila. © Tasting Tequila with Brad

Patrón 100 vs High Proof Tequilas… Blind Taste Test Results Patrón 100 goes head-to-head with high proof tequilas in this blind taste test—but does it actually hold up? In this video, I compare still strength tequila expressions up to 110 proof to see which one truly delivers. We’re putting some serious hitters on the table: * PM Spirits Still Strength Blanco (110 proof) * Suerte Still Strength Blanco (104 proof) * Mosto Edición Salvaje (106 proof) * Patrón 100 (Distilled to 100 proof) These high proof tequilas are often considered the purest expression of agave, with little to no water added after distillation. But does higher proof actually mean better tequila? This blind tasting breaks down: ✔️ Aroma ✔️ Flavor ✔️ Finish ✔️ Overall balance And more importantly… which one wins when you don’t know what you’re drinking? Drop your thoughts: Do you prefer still strength tequila or standard 80 proof? © Tasting Tequila with Brad

Inside El Sabino Distillery: Tasting Manuscrito’s First-Ever Batch Manuscrito Tequila first batch tasting at El Sabino Distillery in Jesús María, Jalisco. I got to try a rare, never-sold tequila made by master distiller Oscar Vázquez and co-founder Jake Taylor—this is the original 300 liter batch that started it all. This is one of the most unique experiences I’ve had in tequila—standing inside El Sabino Distillery, sipping on Manuscrito’s very first experimental batch that was never released to the public. This tequila was made completely from scratch—harvested, cooked, fermented, and distilled under the direction of master distiller Oscar Vázquez. Instead of small samples, they produced a full 300 liter batch to create a true production profile of what Manuscrito would become. Some of that batch was aged—and what we’re drinking here is over a year old, carrying both incredible flavor and deep sentimental value for the brand. This is the kind of experience you only get by going to Mexico, visiting distilleries, and connecting with the people behind the tequila. If you love tequila, additive-free tequila, and behind-the-scenes distillery content—this one is special. Featured: * Manuscrito Tequila * El Sabino Distillery (NOM 1643) * Master Distiller Oscar Vázquez * Co-Founder Jake Taylor Location: Jesús María / Arandas, Jalisco, Mexico © Tasting Tequila with Brad

A Subscriber Showed Up With RARE Tequila… This Happened Rare tequila, old dusty bottles, high proof tequila, Valor Tequila, Espolon vintage, tequila hunting, additive-free tequila, tequila tasting, tequila review. What happens when someone takes me up on the offer to come drink tequila at my bar? In this episode, Stephen Garrett shows up in Indianapolis with some incredible old dusty tequila bottles — including vintage Espolon and rare finds you just don’t see anymore. We dive into the world of tequila hunting, tasting older expressions, and comparing them to modern additive-free tequila. We also break into one of my favorite brands, Valor Tequila High Proof, and talk about the story behind the Gente Buena Foundation, where 10% of every bottle helps bring running water to communities in Mexico. This is what makes tequila special — the people, the stories, and sometimes… the bottles you never expected to find. In this video: * Rare & vintage tequila tasting * Old dusty bottle hunting tips * High proof tequila breakdown * Additive-free tequila discussion * Valor Tequila & Gente Buena Foundation story If you’re into tequila reviews, rare bottle hunting, or learning what makes great tequila… this one’s for you. COMMENT BELOW Have you ever found a “dusty” bottle in the wild? © Tasting Tequila with Brad

Harvesting Agave, Then Selecting a Single Barrel Tequila (Behind the Scenes) Tequila harvest, agave fields Mexico, VALOR Tequila, single barrel añejo selection, how tequila is made, harvesting agave, tequila tasting process, Gente Buena Foundation, additive free tequila What is it really like to harvest agave in Mexico… and then turn around and pick your own Añejo single barrel? In this video, I take you behind the scenes with the VALOR Tequila team as we head deep into the agave fields near Tequila, Jalisco to harvest for an upcoming batch. From early morning drives around the volcano to working alongside jimadores, this is the real experience most people never get to see. But it doesn’t stop there… The next day, we sit down in Tequila, Mexico to taste through multiple barrels and select a single barrel Añejo—one that will be released as a special project supporting the Gente Buena Foundation, giving back to the community of San Pedro Los Landeros. Along the way, I also share a powerful tasting technique that completely changed how I experience tequila. This is about more than tequila… It’s about people, tradition, and purpose. What You’ll See: * Agave harvesting in the fields (jima process) * Inside VALOR Tequila’s production journey * How single barrel tequila is selected * Añejo aging insights * A tasting technique that enhances flavor * The mission behind Gente Buena Foundation If you love tequila, agave spirits, or want to understand what makes additive-free tequila special… this one’s for you. Drop your questions in the comments DM me if you’re planning a trip to Tequila, Mexico Cheers! © Tasting Tequila with Brad

Patrón 100 Review – Is This Actually Real Tahona Tequila? Patrón 100 Review – Is this 100% tahona tequila actually authentic? This high proof tequila is distilled to proof with no dilution, bold agave flavor, and a big debate around authenticity. Patrón 100 Review – Is this 100% tahona tequila actually authentic? This high proof tequila is distilled to proof with no dilution, bold agave flavor, and a big debate around authenticity. In this video, we break down the brand new Patrón 100, a 100 proof blanco tequila made using 100% tahona production—a major shift from the traditional Patrón blend of roller mill and tahona distillates. But this video is about more than just a tequila review… It’s about authenticity. Can a big brand create something truly authentic? Or do people dismiss it before they even taste it? What we cover: * 100% tahona production process * Distilled to proof (no added water) * Nose, palate, and finish * Is Patrón 100 actually worth it? * The truth about authenticity in tequila Bottle Specs: * 100 Proof (50% ABV) * 100% Blue Weber Agave * Tahona crushed * Fermented with fibers * Approx. $49.99 SRP This tequila was designed to hold its structure in cocktails like margaritas and tequila negronis—but how does it perform neat? Drop your thoughts below: Do you think big brands can still be authentic? Follow along for tequila reviews, interviews, and real talk about agave spirits. © Tasting Tequila with Brad

NOT Tequila?! Naiche Sotol Review – Tequila’s Wild Cousin Explained Sotol review, Naiche Sotol review, what is sotol, tequila vs sotol, additive-free Mexican spirits—today we’re diving into one of the most unique bottles coming out of Mexico right now. In this episode of Tasting Tequila with Brad, I review Naiche Sotol, a small-batch artisanal spirit from Chihuahua, Mexico made from wild-harvested desert spoon (Dasylirion). If you love tequila or mezcal and want to explore something new, this might be your next bottle. Naiche Sotol is produced using traditional methods including pit cooking with wood fire (cottonwood, oak, mesquite), open-air fermentation, and double distillation in copper stills. Bottled at 42% ABV, it delivers a balanced, flavorful experience that showcases the wild Chihuahuan desert. Tasting Notes: * Nose: Green herbs, citrus, black pepper, light smoke * Palate: Honey, spice, light anise, smooth texture * Finish: Warm, slightly sweet, earthy with subtle smoke What makes Sotol different? Unlike tequila and mezcal, sotol is made from the desert spoon plant—and harvesting it does NOT kill the plant, making it a more sustainable option when done correctly. If you’ve ever wondered: * What is sotol? * How does sotol compare to tequila or mezcal? * Is sotol worth trying? This video breaks it all down. Drop a comment if you’ve tried sotol or if this is your first time hearing about it! © Tasting Tequila with Brad

El Bandido Yankee tequila review interview with NFL player Jim Bob Morris and James Morris. Learn the real story behind this additive-free tequila brand, production process, and how it competes with celebrity tequilas. In this episode of Tasting Tequila with Brad, I sit down with Jim Bob Morris (former NFL player) and his son James, co-founders of El Bandido Yankee, to break down one of the most unique tequila origin stories you’ll hear. This brand didn’t start in a boardroom… it started at 2:30AM in a bar. We dive into: * The TRUE story behind El Bandido Yankee * How an NFL career shaped this tequila brand * The meaning behind the iconic logo * Additive-free tequila vs mass-produced brands * Oxygenation process (and why they use it) * Competing with billion-dollar tequila companies * Future releases (including high proof + extra añejo) If you care about real tequila, authentic production, and honest conversations, this is one you don’t want to miss. Drop a comment: Have you tried El Bandido Yankee? © Tasting Tequila with Brad

Dohba Mezcal Ensamble Review | Mezcal vs Tequila | Additive Free Mezcal | Agave Rhodacantha | Agave Potatorum | Tequila Alternative Is mezcal better than tequila? In this video, I review Dohba Mezcal Ensamble made from 80% Mexicano (Agave Rhodacantha) and 20% Papalometl (Agave Potatorum), and this might completely change how tequila drinkers think about mezcal. Dohba Mezcal is produced in Oaxaca using traditional methods like underground pit ovens, open-air fermentation, and copper pot distillation—bringing out a completely different side of agave spirits compared to tequila. If you love additive-free tequila like G4, Fortaleza, or Ocho, this is a must-watch. In this review: * Full tasting notes (nose, palate, finish) * Breakdown of Mexicano vs Papalometl agave * Mezcal vs tequila differences explained * Is this a good entry mezcal for tequila drinkers? This is not your typical smoky mezcal… this is layered, complex, and built on tradition. Let me know in the comments: Have you tried Dohba Mezcal or any ensamble mezcals? #Mezcal #Tequila #Dohba #Agave #AdditiveFreeTequila #MezcalReview #TequilaReview © Tasting Tequila with Brad

Tequila Providencia review, new tequila brand, additive free tequila, NOM 1465 tequila, small batch tequila review. Is this new tequila worth it or just hype? Today we break it down. Tequila Providencia review, new tequila brand, additive free tequila, NOM 1465 tequila, small batch tequila review. Is this new tequila worth it or just hype? Today we break down Tequila Providencia from sourcing to production to tasting. In this episode of Tasting Tequila with Brad and The Tequila Report, we dive into a true small-batch, single-estate tequila produced at NOM 1465. This three-generation family-owned operation focuses on mature agave, traditional methods, and additive-free production. We cover: * Agave sourcing and farming practices (6–8 year maturity) * Brick oven cooking (48–72 hours) * Roller mill extraction * Open-air fermentation with natural yeast * Double distillation (stainless steel + copper coil) * Reposado aging in Jack Daniel’s American oak barrels Tasting notes include cooked agave, light vanilla, caramel, spice, and a clean finish—making this a great sipping tequila. Is Tequila Providencia a hidden gem or just another new brand? Watch and decide. Check out the Tequila Report https://www.tequilareport.com/ DROP YOUR THOUGHTS BELOW Have you tried Providencia? Let me know what you think! Like | Comment | Subscribe for more tequila reviews, interviews, and industry insights © Tasting Tequila with Brad

This Tequila Will Sell Out in Minutes… Yéyo Mission 1530 (INSIDE STORY) Yéyo Mission 1530 tequila interview, limited release tequila 2026, additive free tequila, charity tequila bottle, Sip Tequila drop, rare tequila release, Yeyo tequila, craft agave spirits, tequila brand story In this episode of Tasting Tequila with Brad, I sit down with Jon from Yéyo Tequila to talk about one of the most unique and meaningful releases coming soon — Mission 1530. This is NOT just another tequila drop… We cover: • The story behind Mission 1530 • The buried bottle tradition and how it started • The double barrel aging process • How this release is helping transform a school in Mexico • Why this bottle is expected to sell out in minutes This is an inside look at the brand, the mission, and the impact behind the bottle. https://tequilathatcaresfoundation.com/ ⏰ Release Info: Available at Sip Tequila (VERY limited – 2 bottle max) https://siptequila.com/products/yeyo-mission-1530-anejo COMMENT BELOW: Would you buy a bottle that gives back like this? Kenny SIP Anejo https://www.kenny18.com/product/yeyo-oro-del-mar-gold-of-the-sea-single-barrel-anejo-kenny-18-pick-750ml/ © Tasting Tequila with Brad

700 Bottles… Here’s How I Actually Choose Tequila How to choose tequila, best tequila for beginners, blanco vs reposado vs anejo vs high proof tequila—this is how I actually pick a tequila when I’m staring at 700 bottles behind the bar. Ever walk into a bar and feel overwhelmed by all the tequila options? You’re not alone. In this video, I break down how to choose tequila based on your mood—from clean and crisp blancos to rich añejos and intense high proof tequilas. This isn’t about hype bottles—it’s about understanding flavor, experience, and what you’re actually in the mood for. In this video: • How to choose tequila without guessing • Blanco vs Reposado vs Añejo vs High Proof • What tequila to drink for different moods • Why sipping tequila (not shooting) matters • Real examples from a 700 bottle tequila bar Tequilas Featured: G4, Fortaleza, Siempre, Lost Lore, Yeyo, Tequila Ocho, Cabal, Valor, El Tequileño, and more Whether you’re new to tequila or a seasoned drinker, this will change how you pick your next pour. Follow for more tequila reviews, interviews, and real education: YouTube: @TastingTequilaWithBrad Instagram: @TastingTequilaWithBrad Facebook: Tasting Tequila with Brad © Tasting Tequila with Brad

Manuscrito Reposado Review | Chapter 3 Tequila | Additive-Free Breakdown Is Manuscrito Chapter 3 Reposado actually worth the hype… or is this just another overhyped tequila? In this video, I break down everything you need to know about this highly talked about reposado—from production methods and aging to tasting notes and overall value. This tequila is crafted at El Sabino Distillery (NOM 1643) by Master Distiller Oscar Vásquez Camarena and aged in ex-Chardonnay French oak barrels, giving it a unique profile that balances agave with light oak influence. In this video: • Manuscrito Reposado Chapter 3 review • Tasting notes (aroma, palate, finish) • Additive-free tequila discussion • Production details (NOM 1643) • Is it worth the price? If you’re into tequila reviews, additive-free tequila, and learning what separates hype from real quality—this is for you. Don’t forget to like, subscribe, and drop a comment— Do you think Manuscrito lives up to the hype? #tequila #tequilareview #reposado #additivefree #agave © Tasting Tequila with Brad

Wine barrel tequila, Don Rico Añejo review, additive free tequila, añejo tequila review, tequila tasting notes, NOM 1608 tequila — is this wine barrel finish actually done RIGHT? In this episode of Tasting Tequila with Brad, I break down Don Rico Añejo, an additive-free tequila coming out of NOM 1608 with a unique double cask aging process. This tequila spends time in both bourbon barrels and French oak Cabernet wine barrels, creating a rich, dessert-style profile you don’t see every day. We’re diving into full production details, including traditional horno cooking, roller mill extraction, open-air fermentation, and double distillation. Then we get into the tasting — covering the nose, palate, and finish — with notes like cooked agave, vanilla, caramel, chocolate, and raspberry from that wine influence. If you’re into additive-free tequila, finished spirits, or looking for a unique añejo that pushes the boundaries while still respecting the agave, this is one you need to check out. What You’ll Learn: • Don Rico Añejo Review • Wine Barrel Tequila Explained • Additive-Free Tequila Breakdown • Full Tasting Notes • Is It Done RIGHT? Tequila Details: • NOM 1608 • 100% Blue Weber Agave • Roller Mill Extraction • Open-Air Fermentation • Double Distilled (Stainless + Copper Coils) • Aged in Bourbon + French Oak Cabernet Wine Barrels Drop a comment: Would you try a wine barrel tequila… or is that going too far? Like & Subscribe for real tequila reviews — no fluff, no BS. #tequila #anejotequila #additivefreetequila #tequilareview #agavespirits #sippingtequila #crafttequila #tequilalovers © Tasting Tequila with Brad

Emblema Tequila review and interview with founders Jean Birlain and Alex Cardenas. This additive-free tequila focuses on Mexican history, culture, and traditional production methods. In this episode of Tasting Tequila with Brad, I sit down with the founders of Emblema Tequila to break down the story behind one of the most unique new tequila brands on the market. Jean Birlain and Alex Cardenas share how Emblema was built around Mexican history, art, and culture, starting in Mexico before expanding to the U.S.—something you don’t see often in today’s tequila industry. We dive into: • Why they launched in Mexico FIRST • Their work with NOM 1480 in Amatitán • Single estate agave and traditional production • Stone oven cooking, fermentation, and distillation • Unique barrel aging techniques (including custom flavor infusion) • The connection to the Museo Nacional de las Artes Gráficas • The story behind the Emblema name and label design Plus, I give my tasting notes on their Blanco and Añejo and break down what makes this tequila stand out. If you’re into additive-free tequila, traditional methods, and real brand stories, this is one you don’t want to miss. Have you tried Emblema yet? Drop your thoughts in the comments! #Tequila #AdditiveFreeTequila #TequilaReview #Agave #CraftTequila #TequilaLovers #BlancoTequila #AnejoTequila #TequilaInterview #MexicanTequila #TequilaNerd #TastingTequila © Tasting Tequila with Brad