Tasting Tequila with Brad

Escalón Tequila: 10 Years in the Making! The Story Behind the Brand**Escalón Tequila: 10 Years in the Making!**What does it take to turn a college project into a real tequila brand? In this interview, Alex Jones, founder of Escalón Tequila, shares the story behind the brand, the vision that started it, and the journey that took 10 years to bring it to life.Alex explains how his passion for tequila, hospitality, and marketing led him to develop the original concept while studying at the University of Nevada, Las Vegas. After years of planning, visiting distilleries in Mexico, and exploring different options, he found a home for Escalón at **NOM 1414**.We also discuss how Alex worked with tequila enthusiasts and industry voices to develop the Blanco's flavor profile, why he wanted to create a tequila that appeals to both everyday drinkers and aficionados, and the thought behind the brand's distinctive bottle design.In this conversation, you'll discover:- The 10-year journey from college project to tequila brand- How Alex Jones developed the vision for Escalón- Why he chose NOM 1414- The role of Sergio Cruz in bringing the tequila to life- How tequila enthusiasts helped shape the Blanco- The inspiration behind the bottle design and brand identity- Plans and ideas for future expressions, including ReposadoWatch the full conversation and discover the story behind Escalón Tequila.**Have you tried Escalón Tequila?** Let us know what you think in the comments!Cheers!© Tasting Tequila with Brad

Lost Lore Blanco vs. Elvira Blanco: Same Tequila or Two Different Tequilas?Are these two Lost Lore Blanco tequilas actually different, or are they simply the same tequila with two different labels? In this side-by-side comparison, we're tasting **Lost Lore Hasta La Raiz Collaboration Blanco** and **Lost Lore Elvira: Mistress of the Dark Blanco** to find out.Both tequilas are produced at NOM 1414, bottled at 90 proof, and created by Master Distiller Sergio Cruz. However, their production methods are quite different.The **Hasta La Raiz Collaboration Blanco** uses Champagne yeast and agave fibers during fermentation, while the **Elvira Blanco** uses Norwegian farmhouse beer yeast (Kveik) and ferments without agave fibers.We'll explore the differences in their production, compare their aromas and flavors, and see how those choices affect the final tequila.**In this side-by-side tasting, you'll discover:**- How the two Lost Lore Blanco tequilas are produced- The difference between Champagne yeast and Kveik yeast- How agave fibers during fermentation can influence tequila- The aroma and flavor differences between both expressions- Which tequila has more cooked agave, fruit, citrus, minerality, and pepper- Why these are two distinct tequilas, not simply different labelsBoth bottles have their own character, and this comparison shows how different production choices can create different tequila experiences.Have you tried Lost Lore Hasta La Raiz or the Elvira Blanco? Which one do you prefer? Let me know in the comments!Cheers!© Tasting Tequila with Brad

MONTAGAVE Héritage Blanco: 45 Days in Bordeaux Barrels?What happens when a tequila rests for 45 days in French oak wine barrels that previously held Bordeaux wine? Today, we're tasting the MONTAGAVE Héritage Blanco to find out how that barrel influence changes the tequila.Produced at NOM 1123 in El Arenal, Jalisco, this tequila begins with 100% Blue Weber agave from the Valley of Jalisco. The agave is cooked in traditional brick ovens for approximately 72 hours, extracted using a roller mill, fermented in open-air conditions without fibers, and twice distilled in stainless steel pot stills with copper coils.What makes this Blanco different is its 45-day rest in French oak barrels that previously held Bordeaux wine. The release uses a combination of first-fill and second-fill barrels, bringing different levels of wine-barrel influence to the tequila while keeping it within the Blanco category.In this review, we explore: The story behind MONTAGAVE and its founders, John and Lucy Production at NOM 1123 in El Arenal, Jalisco Traditional brick oven cooking and roller mill extraction Open-air fermentation and double distillation Why MONTAGAVE uses French oak Bordeaux wine barrels The difference between first-fill and second-fill barrels How 45 days of barrel resting influence a Blanco tequila Tasting notes of cooked agave, stone fruit, citrus, honey, and minerality The wine-barrel tannins and dryness in the finish Does the Bordeaux barrel influence improve this Blanco, or does it take away from the cooked agave character? Let's find out.Have you tried MONTAGAVE Héritage Blanco? Share your thoughts in the comments!Cheers!Follow me:Instagram: https://instagram.com/tastingtequilawithbradFacebook: https://facebook.com/tastingtequilawithbrad© Tasting Tequila with Brad

The Science Behind ALMA DEL JAGUAR: Terroir, Wood Fermentation & Barrel Magic | McCauley WilliamsWhat makes Alma del Jaguar different from other tequila brands? In this interview, we sit down with McCauley Williams, CEO of Morningside Brands, to explore the science, craftsmanship, and philosophy behind Alma del Jaguar Tequila.We discuss the brand's 2026 Spring Nocturna release, its 100% wild fermentation process, the role of agave fibers, and how seasonal changes in humidity, water content, and naturally occurring yeast can influence tequila's flavor.In this conversation, you'll discover: The story behind Alma del Jaguar and McCauley Williams How wild fermentation and seasonal changes influence tequila Why terroir matters in agave spirits Wood fermentation vs. stainless steel fermentation The role of tahona crushing and roller mills How distillation techniques can transform flavor profiles Why tequila barrel aging is more nuanced than bourbon aging The science behind oak extraction and oxygenation Exploring exotic barrels, including Mizunara and pear wood The new Barricas Blend and upcoming tequila experiments The story behind Nocturna Spring 2026, a 101-proof Blanco McCauley's journey from the bourbon industry to tequilaWe also discuss Morningside Brands' other spirits, including Duck Club Bourbon and Weimar Gin, and how the company is building its portfolio.If you're interested in tequila production, agave fermentation, terroir, distillation, and the science behind great tequila, this is an interview you won't want to miss.Let us know in the comments: What has the biggest impact on tequila flavor — the agave, fermentation, distillation, or barrel aging?Cheers!Follow me:Instagram: https://instagram.com/tastingtequilawithbradFacebook: https://facebook.com/tastingtequilawithbrad© Tasting Tequila with Brad

Tequila + Hot Sauce?! The Lo Linda Cocktail with CHAMUCOS Diablo (110 Proof)What happens when you combine high-proof tequila, fresh cucumber, citrus, and jalapeño hot sauce aged in barrels that previously held tequila? Today, we're trying the Lo Linda Cocktail, featuring CHAMUCOS Diablo Blanco and CHAMUCOS Jalapeño Hot Sauce!This cocktail comes from Lindo Michoacán and brings together some interesting ingredients. The CHAMUCOS Jalapeño Hot Sauce is made in small batches using organic red-ripened jalapeños grown in New Mexico, organic apple cider vinegar from Washington, and sea salt. What makes it especially interesting is that the hot sauce is mellowed in barrels that previously held CHAMUCOS Reposado tequila.For this version, we're using CHAMUCOS Diablo Blanco, a high-proof tequila bottled at 55% ABV (110 proof).➡️Lo Linda Cocktail Ingredients:- 3 slices of fresh cucumber (about 1/4 inch thick)- 1/2 oz simple syrup- 1/2 oz Cointreau- 1/2 oz freshly squeezed lemon juice- 1.5–2 oz CHAMUCOS Diablo Blanco- 4–5 dashes of CHAMUCOS Jalapeño Hot SauceMuddle the cucumber in a shaker, add the remaining ingredients, shake well, and serve in a martini glass.The combination brings together citrus, cucumber, tequila, and a spicy jalapeño kick. If you enjoy experimenting with tequila cocktails, this is definitely one worth trying!Have you tried CHAMUCOS Jalapeño Hot Sauce or CHAMUCOS Diablo Blanco? Would you try this cocktail? Let me know in the comments!Cheers!Follow me:Instagram: https://instagram.com/tastingtequilawithbradFacebook: https://facebook.com/tastingtequilawithbrad© Tasting Tequila with Brad