Tasting Tequila with Brad

Montagave Tequila: The Story Behind Its Unique Flavors | John Melvin Interview

What makes Montagave Tequila different? In this interview, Brad sits down with John Melvin, co-founder of Montagave, to explore the story behind the brand, its partnership with Cascahuín, and its commitment to creating distinctive tequila through quality ingredients, thoughtful experimentation, and unique barrel selections.

John shares his journey from whiskey and wine to tequila, how a special tequila project for his wedding helped inspire the brand, and why he and his wife, Lucy, decided to build a family-owned business focused on quality rather than simply chasing volume.

**In This Interview:**

- John Melvin's journey into the tequila world

- How Montagave began as a personal project

- The brand's relationship with Cascahuín and the Rosales family

- Why barrel selection plays such an important role in Montagave's flavor development

- How wine barrels can contribute fruit, floral notes, and a rounded mouthfeel

- The idea behind Montagave's concrete egg and its distinctive mineral character

- The experimentation behind the brand's different expressions

- Why some barrels become exceptional while others need more time

- The importance of quality, craftsmanship, and family ownership

- Goodjuice events and their focus on quality spirits and education

John also discusses the challenges of building a small tequila brand, the importance of finding trustworthy partners, and why every release should deliver a flavor experience that the team genuinely believes in.

If you're interested in tequila production, barrel finishing, agave spirits, and the people behind independent tequila brands, this conversation offers an inside look at Montagave's approach.

**What do you think makes a tequila truly special—its production process, the barrels, or the final flavor in the glass?** Share your thoughts in the comments!

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Is Your Glass Changing Your Tequila? The 20-Minute Experiment

Have you ever poured a tequila that tasted fantastic, only to come back 20 minutes later and find that it tastes flatter, softer, or almost watered down? Could the glass you're drinking from be changing your tequila experience?

In this video, I explore the science behind tequila aroma and flavor by testing the same SIEMPRE tequila in four different glasses. After letting them sit for approximately 20 minutes, I compare their aromas and flavors to see what changed.

Tequila contains ethanol, water, and volatile aroma compounds that contribute to the characteristics we enjoy. As tequila sits in an uncovered glass, these compounds interact with the air, and the shape of the glass may influence how aromas collect near the opening or dissipate into the surrounding space.

**In This Tequila Experiment:**

- Why tequila may taste different after sitting in a glass

- How ethanol evaporation differs from changes in aroma

- How glass shape and opening size may affect your nose

- A comparison of four different glasses

- What changed after approximately 20 minutes

- Which glass preserved the aroma and flavor best in this experiment

The results were surprising: the four glasses did not deliver the same aroma or flavor experience after the wait. Based on this experiment, I share my thoughts on choosing a glass and pouring smaller amounts when you want to enjoy tequila slowly.

Have you noticed your tequila tasting different after sitting in a glass? Which glass do you prefer for sipping tequila? Let me know in the comments!

Thanks to SIEMPRE for making great tequila and being a great partner. And if you have a tequila question you'd like me to investigate, leave a comment or send me a DM.

Cheers, and enjoy good tequila!

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SANTO 110 New vs Old: Can You Taste the Difference Blind?

Can changing distilleries change a tequila enough that you can tell the difference in a blind taste test? Today, we're putting the OLD SANTO 110 head-to-head with the NEW SANTO 110 to find out which one comes out on top!

Both bottles are 110 proof (55% ABV), but they're produced at completely different distilleries. The original SANTO 110 was produced at NOM 1107, while the new version comes from NOM 1662, Destilería Unión. The new release also features updated packaging.

In this blind comparison, I explore the differences in aroma, flavor, cooked agave, citrus, and minerality. I also discuss the similarities between the two tequilas and whether the move to a new distillery has made a noticeable difference.

After tasting both without knowing which was which, I reveal my preference and share why I think the new SANTO 110 offers a slight improvement over the original.

Have you tried the old or new SANTO 110? Which version do you prefer? Let me know in the comments!

**In This Video:**

- OLD vs. NEW SANTO 110 blind taste test

- NOM 1107 vs. NOM 1662

- Comparing two 110-proof (55% ABV) tequilas

- Cooked agave, citrus, and minerality tasting notes

- Did the new distillery improve SANTO 110?

- My final verdict: which SANTO 110 wins?

For more tequila reviews and information, check out The Tequila Report at thetequilareport.com/subscribe. It's free!

Cheers!

© Tasting Tequila with Brad

MIJENTA Maestra Selection No. 3: Seed-Grown Agave & 100 Proof Tequila

MIJENTA Maestra Selection No. 3 is a 100-proof Tequila Blanco that takes a different approach to traditional tequila production. Made with seed-grown Blue Weber agave, volcanic stone, wooden fermentation tanks, copper pot stills, and clay pots, this limited-edition release brings traditional techniques back into the spotlight.

In this video, we're tasting MIJENTA Maestra Selection No. 3 and exploring what makes its production process so interesting.

The agave is grown from seed in Jamay, Jalisco, near the shoreline of Lake Chapala. It's slowly cooked in a volcanic stone oven, crushed using a tahona made from the same type of stone, and fermented in wooden tanks with the agave fibers left in. After distillation in copper pot stills, the tequila rests in clay pots for 15 days before bottling.

Bottled at 50% ABV (100 proof), this blanco offers a fascinating combination of traditional production methods and a carefully developed flavor profile.

**What does it smell and taste like?**

On the nose, I pick up cooked agave, vanilla, caramel, roasted pineapple, cinnamon, and earthy notes.

On the palate, cooked agave remains at the center, joined by grapefruit, lime, roasted pineapple, floral character, and a distinctive earthy, clay-like minerality. The finish brings pepper, gentle heat, and lingering floral sweetness without overwhelming alcohol intensity.

The seed-grown agave concept is another highlight. Rather than relying exclusively on cloned agave plants, this approach supports greater agricultural diversity and offers a different way to explore the character of Blue Weber agave.

MIJENTA Maestra Selection No. 3 is a fascinating example of how traditional techniques can shape a modern blanco tequila.

Have you tried any of the MIJENTA Maestra Selection releases? Let me know what you think of No. 3 in the comments!

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MIJENTA: The Woman Behind It | From Wine to Tequila Master Distiller

From wine to tequila master distiller — this is the story of Ana María Romero and her journey with MIJENTA.

In this interview, Ana María Romero shares how her background in wine helped shape the way she understands tequila, aroma, flavor, fermentation, cooking, distillation, and the many details that influence the final character of a tequila.

She explains how she began studying tequila, visited distilleries, developed a deeper understanding of tequila aromas, and worked to understand how different production decisions can change the spirit.

We also talk about MIJENTA, including the importance of highland agave, red soil, water, yeast, fermentation, cooking time, temperature control, and the delicate floral and fruity character she wanted to create.

Ana María explains why she believes every stage of tequila production matters — from the agave and water to cooking, fermentation, distillation, aging, and even bottling. She also discusses what happens when a tequila brand moves from one distillery to another and how producers can work to maintain a consistent profile.

The conversation goes even deeper into seed-grown agave, traditional tequila-making techniques, tahona crushing, fermentation with fibers, clay-pot stabilization, terroir, barrel aging, cristalino tequila, aroma development, and tequila tasting.

If you've ever wondered what actually makes one tequila taste different from another, this interview offers a fascinating look inside the process from an experienced master distiller.

Watch as Ana María Romero takes us from wine to tequila and explains the craft, science, and passion behind MIJENTA.

Featured: MIJENTA Tequila Blanco / Maestra Selection

Master Distiller: Ana María Romero

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Can You Taste the Music? | EL MUSICO Tequila Blanco Review

Can you actually taste music in tequila?

I know that sounds like a marketing line, but EL MUSICO Tequila Blanco is taking the idea of music and tequila in a completely different direction.

Produced at NOM 1499, Casa Tequilera de Arandas, in the Los Altos Highlands, EL MUSICO is a tequila built around a unique idea: making music part of the fermentation process.

The brand's music-crafted process involves directing music toward the top of an open fermentation tank, where cooked agave sugars are fermenting with champagne yeast. The idea is to explore whether sound, rhythm, and vibrations can interact with the fermentation environment and potentially create noticeable differences from batch to batch.

But does any of that actually show up in the glass?

This tequila starts with 100% Blue Weber agave, approximately seven years old, along with deep well water and champagne yeast. The agave is slow-cooked in a low-pressure autoclave, and the tequila is twice distilled in stainless steel pots with copper components.

On the nose, I get cooked agave, a little funk, citrus, lime, and an earthy note. On the palate, there is sweet cooked agave, pepper, citrus, lime, orange peel, and grapefruit, followed by a nice finish with some heat, sweetness, and more citrus.

And there's another cool part of the experience: a QR code on the bottle lets you listen to the music that was played while the tequila was being made.

So the big question is:

Can you actually taste the music?

Watch the full EL MUSICO Tequila Blanco review to hear the story behind the music-crafted process and see what I think after tasting it.

➡️In this video:

EL MUSICO Tequila Blanco review

Can you taste the music?

Music and tequila

Music during tequila fermentation

Tequila fermentation

NOM 1499

Casa Tequilera de Arandas

Los Altos Highlands tequila

100% Blue Weber agave

Cooked agave

Champagne yeast

Tequila tasting

Tequila aromas and flavors

Blanco tequila

Tequila review

Tequila: EL MUSICO Tequila Blanco

Category: Blanco

Agave: 100% Blue Weber Agave

ABV: 40% / 80 Proof

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Tequila El Viejito Reposado — is this what tequila used to taste like?

In this tequila review, we take a closer look at Tequila El Viejito Reposado, a producer-owned tequila from Atotonilco, Jalisco, made with 100% agave.

From the production process to the final tasting, this review takes you through what makes this reposado stand out. We look at the use of brick ovens, a roller mill, closed fermentation, commercial yeast, and reverse osmosis well water, giving you a closer look at how this tequila is produced.

The El Viejito Reposado is rested for around four months in used American bourbon barrels, adding another layer to the tequila while still allowing its agave character to come through.

In the glass, we explore the aromas, flavor profile, agave-forward character, and overall tasting experience to see what this reposado brings to the table.

If you enjoy tequila reviews, reposado tequila, 100% agave tequila, and traditional-style tequila, this is a bottle worth taking a closer look at.

So, does Tequila El Viejito Reposado really taste like the kind of tequila people remember from years ago?

Watch the full review and find out.

Please enjoy responsibly.

© Tasting Tequila with Brad

4 NEW High-Proof Tequilas Blind Tasting! Singular Edición, Tierra de Ensueño & More

Four brand-new high-proof tequilas. Four blind tasting glasses. And one exciting tequila experiment!

Today, we're putting four high-proof tequila releases to the test in a blind tasting featuring Singular Edición, Tierra de Ensueño, Acre Largo, and Musto.

These tequilas range from 100 to 110 proof, with one reaching an impressive 110 proof!

But can I correctly identify all four without seeing the bottles?

In this blind tasting, we're exploring four unique tequila expressions:

**Singular Edición Tequila Blanco – 110 Proof**

**Tierra de Ensueño Tequila Blanco – 100 Proof**

**Acre Largo Cienpuertas 2025 – 100 Proof**

**Musto Edición Salvaje Still Strength – 106 Proof**

Each tequila brings something different to the glass.

One is a special collaboration with The Tequila Report, another is a completely uncut expression with no water added, and one received Double Gold recognition at the San Francisco World Spirits Competition.

We'll compare their aromas, flavors, finishes, and distinctive highland agave characteristics.

WHAT WE EXPLORE IN THIS VIDEO:

* Four new high-proof tequila releases

* Singular Edición 110 Proof

* Tierra de Ensueño High Proof Blanco

* Acre Largo Cienpuertas 2025

* Musto Edición Salvaje Still Strength

* 100 vs 106 vs 110 proof tequila

* Highland blue agave characteristics

* Citrus, floral, cocoa, cinnamon, and earthy notes

* A complete blind tasting and brand reveal

Three of these tequilas are produced at NOM 1580, and two feature the influence of master distiller and blender Oscar Vazquez.

I genuinely enjoy all four of these tequila brands, so this isn't about declaring one the winner. It's about exploring their differences and seeing whether I can identify each bottle through its flavor profile alone.

Will I get all four brands right?

Watch until the end to discover the blind tasting results!

**Which tequila would you choose: Singular Edición, Tierra de Ensueño, Acre Largo, or Musto?**

Let me know your favorite in the comments!

For more tequila reviews, blind tastings, tequila education, and exclusive tequila releases, subscribe to The Tequila Report.

Cheers!

© Tasting Tequila with Brad

Tierra de Ensueño: 2 Brand-New Tequilas + An Exclusive New Drop!

Tierra de Ensueño has two brand-new tequila releases — and there's an exclusive new drop coming soon!

In this episode, Matt Robertson from Tierra de Ensueño joins me to talk about the latest releases from the brand, including the High Proof Blanco and the new Rosa Añejo.

We go behind the scenes of these new tequilas, talk about the ideas behind the releases, the people creating them, and what makes Tierra de Ensueño different.

The High Proof Blanco was created as a limited first batch, with 1,182 bottles produced. It comes in at 50% ABV / 100 proof and was barrel rested for roughly three weeks. The result is a high-proof tequila with cooked agave, roasted pineapple, sweet potato, citrus, cinnamon, natural sweetness, and a unique barrel influence.

The new Rosa Añejo takes the brand's previous Rosa expression in a different direction, with longer time in the barrel and a more developed flavor profile. The release is a single-barrel expression, making availability particularly limited.

One of the things that makes Tierra de Ensueño especially interesting is the collaboration between master distillers Sergio Cruz and Oscar Vazquez. The brand intentionally brings their different palates and perspectives together to explore what is possible with tequila.

And that's not all.

There's an exclusive announcement in this video about another new Tierra de Ensueño tequila release coming soon — so make sure you watch until the end.

If you're passionate about tequila, high-proof tequila, añejo tequila, limited releases, craft tequila, and unique agave spirits, this is an episode you don't want to miss.

Have you tried Tierra de Ensueño?

Which would you rather try first — the High Proof Blanco or the Rosa Añejo?

Let me know in the comments.

Cheers

© Tasting Tequila with Brad

YEYO Capri Reposado: The “8-Second Ride” Tequila?

What makes a tequila taste like an “8-second ride”?

Today we're tasting YEYO Capri Reposado, an extremely limited release from YEYO Tequila with fewer than 900 bottles produced.

Capri spent more than six months in white port barrels, creating a very different flavor profile from a traditional tequila. Before the final release was decided, I had the opportunity to taste around six to eight different barrels and experience the blending process firsthand with John, Sergio, and the team.

One particular barrel became known as the “8-Second Ride” because about eight seconds into the taste, the flavors suddenly exploded across the palate.

So how does the finished YEYO Capri compare?

YEYO Capri is made at NOM 1414 under master distiller Sergio Cruz using estate-grown Highland blue agave.

The white port barrel is what really separates Capri from the regular YEYO tequila. The barrel influence brings additional fruit, spice, sweetness, and complexity while the underlying YEYO agave character remains present.

I also had the opportunity to taste multiple barrels before the final blend was created, which makes tasting the finished Capri especially interesting.

Some bottles were also specially hand-painted and signed by Sergio with “1414,” making them particularly collectible.

Only a limited number of bottles were released, with around 16 cases going to Indiana and availability in only a small number of locations.

If you're a tequila fan, collector, or someone who enjoys limited-edition tequila releases, this is definitely a bottle worth knowing about.

Have you tried YEYO Capri?

Let me know in the comments what you think about this special release and whether you've ever experienced an “8-second ride” tequila.

For more tequila reviews, tequila education, and special releases, subscribe for more.

Cheers!

© Tasting Tequila with Brad