The TRUTH About Tequila Most People Still Don’t Understand | Adam Fodor Interview

This Distillery Can Make Tequila Every Way… So Why Did They Choose THIS? | Casa Loy Blanco 49

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 This

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 NEW Distillery Beat These Reposados Blind?

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

I Knew This Tequila Was Different Immediately

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

The TRUTH About Tequila Most People Still Don’t Understand | Adam Fodor Interview

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