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We sit down with tequila educator, Katie O’Donnell to unpack what “good tequila” really means, from agave fields in Jalisco to the cocktails we order without thinking twice. We talk craft versus mass production, why additive-free tequila is a transparency issue, and how to start tasting tequila without repeating your worst “gold tequila” memory.
• Katie’s path from theater and improv to bartending and tequila education 
• What makes craft tequila different, including more hand touches and fewer shortcuts 
• The real meaning of tequila vs 100% agave tequila 
• Why additive-free tequila is trending, including how the 1% allowance can change flavor 
• How agave maturity, harvest decisions, and Highlands vs Lowlands soils affect taste 
• Tromba’s sustainability work, including agave fiber products and the agave rewilding project 
• The biggest misconception about tequila and why “dangerous” is often misinformation 
• Beginner-friendly ways to explore, including margaritas, aged tequila, and tastings with food pairings 

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