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

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

Did Volcán de Mi Tierra FIX Their Tequila? Blind Test vs an Older Batch

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

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