La Pulga Añejo Tequila review from NOM 1068. Additive-free Añejo tequila made with 100% Blue Weber agave, dual-cooked agave, citrus-yeast fermentation, and aged 18–22 months in American oak. n this episode of Tasting Tequila with Brad, we take a deep dive into La Pulga Spirits Añejo Tequila — an additive-free Añejo crafted with intention, balance, and patience. Produced at NOM 1068 using 100% Blue Weber agave grown at 6,400 feet in the Highlands of Jalisco, this Añejo is aged 18–22 months in second-use American oak barrels, allowing the agave to remain front and center. What makes La Pulga different is the process: • 50/50 dual cook (stone horno + autoclave) • Single-press extraction • Open-air fermentation with proprietary yeast cultured from citrus orchards • Rock music played during fermentation to agitate yeast • Double distilled in pot stills • Oxygenated cold-rest finishing for enhanced mouthfeel On the nose, expect roasted agave and ripe fruit. The palate delivers vanilla, oak, cocoa, and subtle sweetness. The finish is long, smooth, and endlessly rewarding — a true sipping Añejo. I also reference my in-depth interview with Sarah and David Wiley, where we talk about the philosophy behind the brand and why La Pulga refuses shortcuts. If you enjoy additive-free tequila, process-driven brands, and honest tequila reviews — this one’s for you. Let me know in the comments: Do you prefer bold, oak-forward Añejos — or refined, agave-first sipping tequilas? Cheers! #LaPulgaTequila #TequilaAnejo #AdditiveFreeTequila #TequilaReview #TequilaYouTube #HighlandsTequila #NOM1068 #CraftTequila #SipTequila #TequilaNerd #TequilaCommunity #AgaveSpirits #TequilaLife #TastingTequila #TequilaEducation © Tasting Tequila with Brad

This Tequila Arriesgado Reposado review dives into a reposado that takes risks. Aged in French oak and rooted in tradition, this tequila puts agave first — not the barrel. In this review, I’m tasting Tequila Arriesgado Reposado, a bold, agave-forward reposado that refuses to play it safe. Aged for approximately three months in French oak, Arriesgado Reposado focuses on balance, restraint, and showcasing cooked agave rather than heavy barrel influence. This approach creates a clean, expressive reposado that rewards slow sipping and careful tasting. If you want to understand why this tequila tastes the way it does, be sure to watch my full interview with Roberto Real, where we go deep into the philosophy, production decisions, and risks behind Arriesgado. Tasting Notes: • Cooked agave • Honey and light caramel • Citrus peel and gentle spice • Soft oak with a fresh, balanced finish If you enjoy honest tequila reviews, additive-free tequila discussions, and deep dives into how tequila is actually made, hit subscribe and turn on notifications. Sip responsibly and drink curious. Tequila Arriesgado, Tequila Arriesgado Reposado, Arriesgado Reposado review, reposado tequila review, tequila review, additive free tequila, artisanal tequila, tequila tasting, French oak reposado, agave forward tequila, tequila education, tequila YouTube, sipping tequila, tequila content creator, traditional tequila, tequila nerd, tequila enthusiast, tasting tequila with brad, tequila interview © Tasting Tequila with Brad

Do you have grit? In this exclusive interview, we dive into the Original Grit Tequila story, born at the iconic Kemo Sabe store in Aspen. The founders share how this tequila was created, the distillation process, flavor profiles, and what makes Original Grit stand out in the tequila industry. Do you have grit? In this exclusive long-form interview, we dive deep into the Original Grit Tequila story, a tequila brand that was born at the legendary Kemo Sabe store in Aspen. This isn’t just another tequila — it’s a brand built on hospitality, authenticity, and hands-on craftsmanship. The founders of Original Grit Tequila share their journey through the spirits industry, how their relationship with Kemo Sabe shaped the brand, and why consumer experience matters just as much as what’s inside the bottle. We explore how Original Grit Tequila is distilled, the flavor profiles that define the brand, and what it takes to launch a tequila in a highly competitive market. This conversation covers: • How Original Grit Tequila was born at Kemo Sabe • The founders’ background in hospitality and spirits • Traditional tequila distillation methods • Flavor profiles and production philosophy • Building brand awareness and consumer trust • Lessons learned in the tequila business • The future vision for Original Grit Tequila If you’re passionate about tequila, craftsmanship, and authentic brand stories, this is a must-watch interview. Drop a comment below: Do YOU have grit? CHAPTERS 00:00 Introduction to Original Grit Tequila 03:00 The Founders' Journey and Background 05:57 The Unique Experience of Kemo Sabe 08:51 Tequila: A Personal Relationship 12:09 The Process of Creating Original Grit Tequila 14:55 The Distillation and Aging Process 18:02 Exploring the Flavor Profiles 20:50 The Brand's Vision and Future Plans 24:01 Consumer Engagement and Brand Awareness 27:12 Lessons Learned in the Tequila Business 30:01 Personal Reflections and Aspirations #OriginalGritTequila #DoYouHaveGrit #KemoSabe #TequilaInterview #TequilaStory #TequilaBrand #TequilaIndustry #TequilaFounders #CraftTequila #AdditiveFreeTequila #TequilaCulture #AspenColorado #TequilaCommunity © Tasting Tequila with Brad

We Ran a Race Through a UNESCO-Protected Agave Landscape ‍♂️ | Carrera del Agave This might be the only race in the world run through a UNESCO-protected agave landscape — and we ran it. ‍♂️ Tonie and I take you to Amatitán, Jalisco for the incredible Carrera del Agave. This might be the only race in the world run through a UNESCO-protected agave landscape — and we ran it. Tonie and I traveled to Amatitán, Jalisco to take part in the Carrera del Agave, a truly unique 10K race set in the heart of Mexico’s historic agave fields — a UNESCO World Cultural Heritage Site. Organized by master distiller Iliana Partida, this race celebrates the land, culture, and people behind tequila. We were honored to run alongside Todd Homell, owner of Elevación 1250 Tequila, and experience firsthand how deeply connected tequila is to agriculture and heritage. This isn’t a city race. This isn’t a typical destination run. This is culture, community, and agave — step by step. If you love tequila, travel, running, or meaningful experiences, this race belongs on your radar. Subscribe for tequila stories, culture, and experiences you won’t find anywhere else. © Tasting Tequila with Brad ================================================= More Related Tags: tequila lovers podcast, tasting tequila, tequila reviews, best tequila, tequila tasting, tequila brands, additive-free tequila, tequila lovers, top tequila brands, premium tequila, sipping tequila, tequila cocktails, tequila expert, tequila recommendations, best sipping tequila, agave spirits, Mexican tequila, tequila education, tequila history, podcast #carreradelagave #agavelandscape #unescoheritage #agavespirits #tequilaculture #tequilalover #tequilajourney #crafttequila #mexicandrinks #tequilatasting #agaverun #adventuretravel #podcast

This Isn’t 100% Agave… And It’s GREAT | El Tequileño Blanco Mixto Explained This isn’t 100% agave tequila — and it’s still great. In this video, I explain the real difference between 100% de agave tequila and mixto tequila using El Tequileño Blanco Mixto as the example. This isn’t 100% agave tequila — and it’s still great. In this video, I break down the real difference between 100% de agave tequila and mixto tequila, using El Tequileño Blanco Mixto as the perfect example. El Tequileño Blanco Mixto is made with 70% blue Weber agave and 30% piloncillo, rested for 14 days in American oak. It’s a traditional, budget-friendly tequila that has been used in Mexico for generations — especially in the legendary Batanga cocktail. We cover: • What “100% de agave” actually means • What mixto tequila really is (and what it isn’t) • Why El Tequileño Blanco Mixto works so well in cocktails • Tasting notes, texture, and finish • Why this mixto often outperforms some 100% agave tequilas in margaritas and Batangas This is tequila education without hype — just facts, history, and flavor. If you care about traditional tequila, additive-free production, and real-world drinking, you’re in the right place. Subscribe for honest tequila reviews, blind tastings, and interviews with people actually making tequila. © Tasting Tequila with Brad

Zero Proof vs Real Tequila | Blind Taste Test (Dry January) Blind tasting zero proof tequila alternatives vs real tequila for Dry January. Can non-alcoholic tequila actually taste like tequila? Let’s find out. Blind tasting zero proof tequila alternatives vs real tequila to answer the biggest Dry January question: Can non-alcoholic tequila actually taste like tequila? For this blind taste test, I removed all labels and tasted three pours side-by-side: • Almave (non-alcoholic agave spirit) • Ritual Zero Proof tequila alternative • **Siempre Tequila Blanco (real tequila) No bias. No labels. Just flavor. With Dry January growing every year, zero proof spirits are everywhere — but how close do they actually get to the real thing? In this video we break down aroma, palate, mouthfeel, and finish to see if flavor alone can replace alcohol. This video is for: • Dry January participants • Tequila lovers • Curious drinkers • Anyone exploring non-alcoholic spirits COMMENT BELOW Which one do YOU think is the real tequila? Like, subscribe, and share if you enjoy honest tequila education. © Tasting Tequila with Brad

They don’t just use coffee barrels — they char them first. In this clip, Mike Winters of Quintaliza Tequila explains why barrel char matters and how it changes tequila flavor. They don’t just use coffee barrels — they char them first In this clip, Mike Winters, founder of Quintaliza Tequila, explains why charring coffee barrels is a critical step in their tequila aging process and how barrel char impacts flavor, aroma, and balance. This isn’t flavored tequila. It’s intentional barrel treatment designed to control how tequila interacts with the wood. If you’re interested in tequila production, barrel aging techniques, or how innovation is changing tequila, this clip breaks it down simply and clearly. Let us know in the comments: Does charring barrels make sense for tequila? Like, subscribe, and turn on notifications for more tequila education, interviews, and behind-the-scenes content. https://siptequila.com/products/quintaliza-still-strength-reposado #QuintalizaTequila #TequilaBarrels #CoffeeBarrelAging #TequilaProcess #TequilaEducation #AgaveSpirits #AdditiveFreeTequila © Tasting Tequila with Brad 

Tapatio Blanco tequila is one of my all-time favorite traditional blancos — and it’s often misunderstood. Many people see the screw top and simple label and assume it’s cheap tequila. That couldn’t be more wrong. In this video, I talk about why the current Tapatio Blanco bottle and label are special, why they’re being phased out, and why you should buy this bottle if you see it. We also dive into the traditional production methods at La Alteña Distillery (NOM 1139), led by legendary master distiller Carlos Camarena. From tahona extraction and brick ovens to open-air fermentation and copper pot stills, this is tequila made the old-school way — with no additives and no shortcuts. If you care about real, agave-forward tequila, this bottle is a reference point. If you see this label on the shelf — don’t judge it. Buy it. Subscribe for more additive-free tequila reviews Drop a comment if Tapatio Blanco is one of your favorites #Tequila #BlancoTequila #Tahona #CarlosCamarena #LaAlteña #TraditionalTequila #TequilaEducation #agavespirits © Tasting Tequila with Brad

EL CORAZÓN from Cambio Tequila is one of the most intentional Blancos I’ve reviewed. This Cellar Series #4 Blanco was fermented at one-third the normal temperature and distilled using only the heart cut. EL CORAZÓN — Cambio Cellar Series #4 Blanco — is a tequila built around precision, restraint, and respect for agave. This 2023 release was fermented at extremely high sugar levels, more than double what most distilleries work with, and at exceptionally low temperatures, roughly one-third the temperature of traditional tequila fermentations. That slow, cold fermentation preserves delicate aromatics and builds texture before distillation even begins. During distillation, Cambio took an approach most producers simply can’t afford at scale: they captured only the heart of the run, discarding all heads and tails to preserve purity, texture, and clarity. In this video, I break down: • Why low-temperature fermentation matters • What heart-only distillation really means • Aroma, palate, mouthfeel, and finish • Why this Blanco is an exceptional sipping tequila If you watched my interview with Chief John, this bottle is the philosophy we discussed — made liquid. This is not a cocktail Blanco. This is a slow, intentional sipper. https://thetequilashop.net/products/cambio-cellar-series-4-el-corazon?variant=51628596560151 Sip responsibly, and respect the agave. #Tequila, #CambioTequila, #ELCORAZON, #AdditiveFreeTequila, #TequilaBlanco, #AgaveSpirits, #CraftTequila, #TequilaReview, #TequilaCommunity, #SipResponsibly © Tasting Tequila with Brad 

He risked everything to build Nosotros Tequila. In this exclusive interview, founder Carlos Soto shares how a 22-year-old college student turned a tequila class project into an award-winning brand. He risked everything to start a tequila brand — with just $18,000 and a college business plan. In this in-depth interview, I sit down with Carlos Soto, founder of Nosotros Tequila, to unpack the real story behind the brand. From withdrawing every dollar he had at 22 years old, to winning Double Gold at the San Francisco World Spirits Competition, this is a raw, honest look at what it takes to build a tequila brand the right way. We cover: • How Nosotros started as a college project • Why Carlos blended Highland and Valley agave • What “clean tequila” really means • Additive-free production and fermentation choices • Mezcal vs tequila and wild agave education • The future of Nosotros and owning their own distillery If you care about real tequila stories, additive-free production, and the human side behind the bottle — this one’s for you. Learn more about Nosotros Tequila: https://nosotrostequila.com Subscribe for weekly tequila interviews, reviews, and education. Chapters 00:00 He Risked Everything 01:12 Who Is Carlos Soto? 03:10 A College Project That Became Nosotros Tequila 06:45 Taking Out $18,000 at 22 Years Old 09:30 Winning Double Gold (The Turning Point) 12:05 Highland vs Valley Agave Explained 15:40 Additive-Free Tequila & Clean Fermentation 18:30 Tasting Nosotros Blanco (Live Reaction) 22:15 How Nosotros Builds Flavor Without Additives 26:10 The Meaning Behind “Nosotros” 29:45 Reposado & Barrel Choices 33:20 Mezcal Education: Beyond Smoke 38:00 Wild Agave & Sustainable Mezcal 42:10 Investing in Their Own Distillery 45:30 The Future of Nosotros Tequila 48:40 Final Thoughts & Cheers #HeRiskedEverything #NosotrosTequila #TequilaInterview #AdditiveFreeTequila #TequilaStory #CarlosSoto #TequilaFounder #TequilaPodcast #CraftTequila #TequilaEducation #TequilaBusiness #AgaveSpirits #TequilaLife #TequilaCommunity #MezcalAndTequila © Tasting Tequila with Brad