Tasting Tequila with Brad

Training My Tequila Nose Ep. 3 | Can I Identify Spice & Pepper Blind?

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

Celebrity Tequila… DONE RIGHT? | Tequila Providencia Reposado Review

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

My First Arroqueño Mezcal… I Finally Get the Hype

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

My Wife Chose THIS Over Fortaleza Winter Blend 2025?!

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

Cascahuín Añejo | Why This Old School Tequila Still Dominates

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