Arette x The Tequila Report Single Barrel Reposado Review | Is It Worth Buying?

Is this the most unique Arette ever bottled?

Today, I take a deep dive into the Arette x The Tequila Report Single Barrel Reposado, a limited-edition release with only 258 bottles produced. Crafted at El Llano Distillery (NOM 1109) by the Orendain family, this special reposado was aged for just under five months in a Napa Valley Cabernet Sauvignon American oak barrel and bottled at 46% ABV.

In this review, I discuss what makes this collaboration different from Arette's standard lineup, the story behind the barrel selection by Jay Baer and Maddie Jager, and how the barrel influences the tequila while preserving Arette's agave-forward character.

Production Details

• El Llano Distillery (NOM 1109)

• Crafted by the Orendain family

• Limited to 258 bottles

• Aged just under five months

• Napa Valley Cabernet Sauvignon American oak barrel

• Bottled at 46% ABV

Tasting Notes

• Cooked agave

• Cabernet barrel influence

• Oak

• Mouthfeel

• Finish

If you enjoy additive-free tequila, single barrel releases, high-proof tequila, and learning about tequila production and barrel influence, this review is for you.

If you've tasted the Arette x The Tequila Report Single Barrel Reposado, let me know your thoughts in the comments.

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Chamucos Extra Añejo Cask Strength Review | Is It Worth Buying?

Is Chamucos Extra Añejo Cask Strength (88.8 Proof) worth buying?

In this review, I take a deep dive into Chamucos Extra Añejo Cask Strength, an additive-free tequila produced at NOM 1586 Casa de Piedra.

We explore the history of Chamucos, its traditional production methods, and the unique blend of 3-, 4-, and 5-year-old Extra Añejo tequilas aged in American and French oak barrels.

Production methods covered in this review include:

• Organic Highland agave

• Brick oven cooking

• Open-air fermentation

• Double distillation

• Aging in American and French oak barrels

During the tasting, I discuss notes of cooked agave, toasted oak, vanilla, butterscotch, dark chocolate, cinnamon, caramel, and spice while explaining how this tequila compares with other aged spirits and why bourbon and whiskey drinkers may want to experience it.

If you enjoy tequila reviews, production methods, and additive-free tequila, be sure to like, subscribe, and leave a comment with your thoughts on Chamucos Extra Añejo Cask Strength.

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Casa Azul Orgánico Tequila Blanco Review | Is It Worth Buying?

Is Casa Azul Orgánico Tequila Blanco worth buying?

In this review, I take an in-depth look at Casa Azul Orgánico Tequila Blanco, an additive-free, USDA Certified Organic tequila now produced at NOM 1646 (Destiladora La Roca).

We discuss why founder Lance Collins, known for building brands like Fuze, CORE Hydration, and BodyArmor, entered the tequila industry and why the brand chose to move distilleries in pursuit of higher quality.

Production methods covered in this review include:

• Estate-grown mature Blue Weber agave

• Traditional brick oven cooking

• Roller mill extraction

• Open-air wild yeast fermentation

• Double distillation in stainless steel alembic stills with copper coils

• Proofing with deep well spring water

During the tasting, I discuss notes of cooked agave, lime, grapefruit, fresh-cut grass, wet stone minerality, mint, rosemary, black pepper, and a light briny finish before answering the question: Is Casa Azul Orgánico Tequila Blanco worth buying?

If you enjoy tequila reviews, production methods, and additive-free tequila, be sure to like, subscribe, and leave a comment with your thoughts on Casa Azul Orgánico.

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Xoloitzcuintle Extra Añejo | French White Oak vs American White Oak Tequila Review

Can French White Oak and American White Oak create completely different Extra Añejo tequilas?

In this review, I compare two rare Xoloitzcuintle Extra Añejo Tequilas produced at NOM 1545. One is the French White Oak Cask Strength Extra Añejo (54.73% ABV), while the other is the American White Oak Single Barrel Extra Añejo (47.458% ABV).

We discuss the history behind the ancient Xoloitzcuintli dog, the handcrafted ceramic decanters, and how different oak barrels influence the aroma, flavor, mouthfeel, and finish of each tequila.

Production methods covered in this review include:

• 100% Blue Weber Agave

• Low-pressure autoclave cooking

• Roller mill extraction

• Open-air natural fermentation

• Double distillation in stainless steel pot stills with copper coils

• Five years of barrel aging

Throughout the tasting, I compare the influence of French White Oak versus American White Oak, share detailed tasting notes, and reveal which expression I personally prefer.

If you enjoy tequila reviews, additive-free tequila, production methods, and side-by-side tastings, don't forget to like, subscribe, and leave a comment with your favorite expression.

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Acrónimo Sotol Blanco Review | Traditional Sotol from Chihuahua

What makes sotol one of Mexico's most exciting emerging spirits?

In this review, Brad explores Acrónimo Sotol Blanco, a traditional, family-owned, female-led spirit produced at Casa Inspiración in Aldama, Chihuahua by fourth-generation Maestro Sotolero Gerardo Ruelas.

Using a unique blend of Cedrosanum and Wheeleri Dasylirion species, Acrónimo Sotol Blanco showcases how different plant species create distinctive flavor profiles, much like mezcal.

Produced using traditional methods, this sotol undergoes open-air fermentation in wooden vats with native yeasts, bagazo-lined fermentation rooms, and double distillation in copper pot stills to preserve its authentic character.

Brad also shares detailed tasting notes, highlighting aromas and flavors of leather, earth, green apple, herbs, chili spice, minerality, and a long peppery finish, while explaining why Acrónimo Sotol Blanco is an excellent introduction to the sotol category.

In This Review:

• Acrónimo Sotol Blanco

• Casa Inspiración

• Aldama, Chihuahua

• Maestro Sotolero Gerardo Ruelas

• Cedrosanum & Wheeleri Dasylirion

• Open-Air Fermentation

• Native Yeasts

• Bagazo-Lined Fermentation Rooms

• Double Distillation in Copper Pot Stills

• Traditional Sotol Production

• Tasting Notes & Final Thoughts

If you enjoy honest reviews of sotol, tequila, mezcal, and other agave spirits, be sure to subscribe for more educational content, distillery insights, and production-focused reviews.

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Mezcal Vago Elote Review | The Most Unique Artisanal Mezcal?

Is Mezcal Vago Elote one of the most unique artisanal mezcals ever made?

In this comprehensive review, Brad explores Mezcal Vago Elote, an exceptional artisanal mezcal produced in Oaxaca using traditional methods passed down through generations.

Learn how 100% Espadín agave is roasted in an underground pit oven, crushed with a tahona, naturally fermented with wild yeast in open-air wooden vats, and triple distilled in copper pot stills.

What makes this expression truly unique is its third distillation, where roasted heirloom corn (elote) is added directly into the still, creating distinctive roasted corn, buttery, and savory flavors unlike any traditional mezcal or tequila.

Brad also shares the history behind this expression, originally created by the late Aquilino García López and now produced by his sons, before diving into a detailed tasting that covers the aroma, palate, mouthfeel, finish, overall value, and who this mezcal is best suited for.

In This Review

• Mezcal Vago Elote

• Oaxaca Mezcal

• 100% Espadín Agave

• Underground Pit Oven

• Tahona Extraction

• Wild Yeast Fermentation

• Triple Distillation

• Roasted Heirloom Corn (Elote)

• Copper Pot Stills

• Tasting Notes & Final Verdict

If you enjoy honest mezcal reviews, tequila education, agave spirits, and traditional production methods, be sure to like, subscribe, and share your thoughts in the comments.

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Jimmy Villalobos Sauza Interview | Tequila Production & Fermentation

What truly creates flavor in tequila?

In this exclusive interview, Brad Niccum sits down with fifth-generation tequila producer and master distiller Jimmy Villalobos Sauza for an in-depth conversation covering tequila production, sensory analysis, fermentation, Tahona vs. Roller Mill extraction, and the science behind what creates flavor in tequila.

Jimmy shares his family's history in the tequila industry while discussing the development of brands including EntreManos, Poncho y Cisco, Cachasol, Hacienda Real Verde, Dos Ángeles Caídos, and others.

The conversation explores fermentation, esters, seasonal production, distillation, malolactic fermentation, minerality, agave processing, and why the tequila community often misunderstands the role of the Tahona. Jimmy also explains what separates artisan tequila from industrial production and provides valuable insights into Raicilla, professional spirit judging, aroma training, and sensory analysis.

Whether you're a tequila enthusiast, collector, industry professional, or simply want to better understand additive-free tequila, agave spirits, and modern tequila production methods, this interview offers an educational look inside one of the industry's most respected perspectives.

Topics Covered

• Jimmy Villalobos Sauza Interview

• Master Distiller Insights

• Tequila Production

• Fermentation in Tequila

• Tahona vs Roller Mill

• How Tequila is Made

• Additive Free Tequila

• Sensory Analysis

• Raicilla

• Agave Spirits

• Tequila Science

• Tequila Education

• EntreManos

• Poncho y Cisco

• Cachasol

• Hacienda Real Verde

• Dos Ángeles Caídos

• NOM 1522

If you enjoy tequila education, master distiller interviews, production methods, agave spirits, and honest tequila conversations, be sure to like, subscribe, and share your thoughts in the comments.

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Música Techno Plata Reserva High Proof Review | Can Music Change Tequila?

Can music actually influence the way tequila tastes?

In this review, we explore the limited-edition Música Techno Plata Reserva High Proof Tequila, an additive-free tequila handcrafted at NOM 1598 in the Valley of Jalisco, Mexico.

Brad shares insights from his conversation with Música Tequila founder Chris, discussing the brand's unique philosophy of combining music and tequila while taking an honest look at what truly matters—the tequila itself.

Produced using 100% Blue Weber agave, low-pressure autoclave cooking, roller mill extraction, wild yeast fermentation, double distillation, and a brief resting period in Hungarian oak barrels, this special release is bottled at 43% ABV (86 Proof) for extra flavor and texture.

In This Review:

• Música Techno Plata Reserva High Proof Tequila

• NOM 1598 Production

• Additive-Free Tequila

• Traditional Production Methods

• Hungarian Oak Resting

• Tasting Notes & Aroma

• Cooked Agave, Tropical Fruit & Minerality

• Is It Worth Buying?

If you enjoy honest tequila reviews, tequila education, distillery insights, production methods, and premium agave spirits, be sure to subscribe for more reviews.

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Astral Tequila Blanco Review | Original NOM 1137 vs New NOM 1607 | Is It Still Worth Buying?

What happens when an artisanal tequila brand is acquired by one of the world's largest spirits companies? Does the tequila improve, stay the same, or lose what made it special?

In this video, we compare two generations of Astral Tequila Blanco side by side—the original NOM 1137 release and the newer NOM 1607 version after the brand's acquisition by Diageo.

This fresh side-by-side tasting explores how the tequila has evolved, comparing aroma, flavor, mouthfeel, sweetness, minerality, finish, packaging, and overall character.

Whether you're a longtime tequila enthusiast or simply curious about how production changes affect quality, this review offers an honest look at both versions of Astral Tequila Blanco.

In This Review:

• Original Astral Tequila Blanco (NOM 1137)

• New Astral Tequila Blanco (NOM 1607)

• Side-by-side tasting comparison

• Aroma, palate & finish analysis

• Packaging changes

• Has Astral changed for better or worse?

If you enjoy tequila reviews, distillery visits, tequila education, production insights, and honest tasting videos, be sure to subscribe for more content.

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Poral Mexican Coffee Liqueur Review | Real Coffee Meets Cambio Tequila

Most coffee liqueurs are loaded with sugar. Poral Mexican Coffee Liqueur takes a completely different approach by combining authentic coffee with premium tequila instead of overwhelming sweetness.

In this review, we're taking a closer look at Poral Mexican Coffee Liqueur, created by the team behind Cambio Tequila, to find out whether this unique coffee liqueur truly delivers a rich coffee experience while allowing the agave to shine.

In this video you'll discover:

✔️ How Poral Mexican Coffee Liqueur is made

✔️ Why Cambio Blanco is used as the tequila base

✔️ Coffee sourced from Chiapas, Mexico

✔️ Chef John’s unique warm infusion and 40-hour cold brew extraction process

✔️ Why Poral contains dramatically less sugar than traditional coffee liqueurs

✔️ Full aroma, tasting notes, finish, and final verdict

Unlike many coffee liqueurs filled with syrup, Poral Mexican Coffee Liqueur focuses on real espresso character, cooked agave, dark chocolate notes, minerality, and a long, balanced finish.

If you enjoy quality tequila, black coffee, or premium coffee liqueurs, this bottle is definitely worth discovering.

Have you tried Poral Mexican Coffee Liqueur? Let me know your thoughts in the comments!

If you enjoy tequila reviews, distillery visits, interviews with master distillers, and tequila education, be sure to Like, Subscribe, and turn on notifications.

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