Most Tequila Fans Have Never Heard Of This

The Dirty Secret of Tequila Production | 15 Liters of Waste for Every Liter Made

Most tequila fans know about agave, brick ovens, tahonas, roller mills, and aging barrels. But very few know about one of the biggest challenges facing the tequila industry today: vinasse. For every liter of tequila produced, distilleries can generate anywhere from 7 to 15 liters of vinasse, a highly acidic wastewater byproduct created during distillation. If improperly managed, vinasse can damage waterways, deplete oxygen levels, impact soil health, and create major environmental concerns. In this video, we’re breaking down: ✅ What vinasse is ✅ How much is created during tequila production ✅ Why distilleries can’t simply dump it ✅ How responsible tequila producers treat and manage vinasse ✅ The future of sustainability in the tequila industry If you love learning about tequila production, additive-free tequila, agave farming, sustainability, and what really happens behind the scenes in Jalisco, this video is for you. Have you ever heard of vinasse before? Let me know in the comments. Subscribe for tequila reviews, distillery tours, industry interviews, blind tastings, and tequila education every week. #Tequila #Vinasse #AdditiveFreeTequila #TequilaEducation #Agave #TequilaProduction #Sustainability #TequilaIndustry

Paladar Toasted Series Reposado Review | Toasted to Perfection?

What happens when traditional tequila meets carefully toasted oak? Today I’m reviewing the Paladar Toasted Series Reposado, an additive-free tequila produced at the historic El Llano Distillery (NOM 1109) and crafted by Eduardo Orendain Jr., a fifth-generation member of one of tequila’s founding families. This isn’t your typical reposado. The Toasted Series explores how different toasted oak profiles influence flavor while still allowing the agave to shine. Produced using estate-grown agave, brick ovens, open-air fermentation, wild yeast, and small-batch craftsmanship, this tequila offers a unique take on barrel-aged tequila. In this review I’ll break down: Production methods Toasted oak influence Aroma and tasting notes Mouthfeel and finish Whether it’s worth adding to your collection I also recently sat down with Paladar co-founder Pete Nevenglosky to discuss the philosophy behind the brand and what makes the Toasted Series different from traditional reposados. If you enjoy additive-free tequila reviews, tequila education, distillery deep dives, and honest tasting notes, make sure to subscribe. #Tequila #PaladarTequila #Reposado #AdditiveFreeTequila #TequilaReview #NOM1109 #Agave #TastingTequilaWithBrad

Why Isn’t Anyone Talking About This? | El Mexicano Añejo Review

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

The Don Rico Story: How 18 Years of Research Created a Double Gold Tequila

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

This Tiny Bug Is Destroying Tequila Fields (And Most People Don’t Know It)

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