Tasting Tequila with Brad

In this engaging conversation, Bradley Niccum explores the fascinating world of agave spirits with Paul, the mastermind behind a distillery in Maui. They discuss the unique challenges and advantages of growing agave in Hawaii, innovative distillation techniques, and the art of fermentation using locally propagated yeast. The conversation highlights the passion and creativity involved in crafting high-quality spirits in a non-traditional environment, showcasing the beauty of local agriculture and craftsmanship. Chapters 00:00 Introduction to Agave Spirits on Maui 03:08 The Journey of Growing Agave in Hawaii 05:55 Innovative Distillation Techniques and Equipment 07:20 The Art of Fermentation and Yeast Propagation

In this conversation, Bradley Niccum shares his experiences tasting a selection of agave spirits from Hawaii, discussing the unique farming and distillation processes involved. He provides insights into the flavors and characteristics of various spirits, including Blanco, Reposado, and a special smoked pepper infusion. The conversation highlights the small-batch production and the personal touch of the distillers, making it a unique tasting experience.   Takeaways Brad completed his first marathon in Hawaii. The agave plants are grown in volcanic soil. They use a mini stone oven for distillation. The Blanco has a clean, raw agave flavor. Shipping costs can be high for these spirits. The higher proof spirit is smoother and less agave-forward. Aged spirits have a strong barrel influence. The smoked pepper infusion adds a unique flavor. Small batch production results in limited bottles. Visiting the distillery offers a personal experience. Chapters 00:00 Introduction to Tasting Tequila00:50 Exploring Agave Farming in Hawaii03:09 The Distillation Process of Agave Spirits04:32 Tasting the Blanco: First Impressions05:57 Higher Proof Agave Spirit: A Smoother Experience07:52 Aged Agave Spirits: The Reposado Experience10:16 Super Premium Reserve: A Deeper Dive11:58 Smoked Pepper Infusion: A Unique Twist13:50 The Exclusive 18-Month Aged Spirit15:12 Behind the Scenes: The Agave Production Process

In this engaging conversation, Christiane from Valor Tequila shares her unique journey from a childhood immersed in Mexican culture to founding a tequila brand that prioritizes community and environmental sustainability. She discusses her experiences working at Disney, her transition to the nonprofit sector, and the creation of her tequila brand, Valor Tequila. Christiane emphasizes the importance of giving back through her Gente Buena Foundation, which allocates a portion of profits to community initiatives. The conversation highlights the significance of balancing profit with purpose and the personal stories that drive her mission. Chapters 00:00 Introduction and Personal Background 09:05 Building Do Goodery and Transitioning to Tequila 14:00 The Story Behind Valor Tequila 19:58 Production Process and Unique Characteristics 28:00 Closing Thoughts and Cheers Support our fundraising cause as mentioned in the video https://gentebuenafoundation.org/ You can find more information about Valor Tequila by visiting www.drinkvalor.com Follow Valor Tequila on Social media  @DrinkValor 

Summary In this engaging conversation, Brad Niccum interviews tequila aficionado Matt Charney, who shares his extensive journey into the world of tequila. From his early days of drinking mixtos to becoming an advocate for additive-free tequila, Matt discusses his evolving preferences and the importance of understanding the production process. The conversation delves into the story behind Guacamaya Tequila, its unique production methods, and the significance of barrel aging. Listeners will gain insights into the tequila community, the importance of storytelling in branding, and where to find Guacamaya Tequila as it prepares to enter the U.S. market.   Chapters 00:00 Introduction to Tequila and Personal Journeys00:49 The Evolution of Tequila Appreciation01:34 Tequila Tasting Techniques and Preferences04:18 The Impact of Environment on Tasting07:08 Pairing Tequila with Food and Experiences11:42 The Story Behind the Logo13:27 Tequila Production: From Mexico to the U.S.15:34 Agave Farming: A Legacy of Resilience19:04 Crafting Quality Tequila: The Process Explained22:32 Exploring Mezcal: A Personal Perspective23:55 The Tequila Collection and Its Challenges24:52 Sourcing Unique Tequilas25:50 The Art of Tequila Aging27:23 Barrel Processes and Flavor Profiles30:26 Tequila vs. Bourbon: A Flavor Comparison32:57 Social Media and Community Engagement35:02 Tequila Events and Networking37:37 The Spirit of Unity Through Tequila

In this conversation, Bradley Niccum explores the unique characteristics of Nocturna Tequila, comparing its spring and fall releases. He discusses the innovative production methods, including wild fermentation and sustainable practices, and shares his tasting notes on both versions. The conversation highlights the importance of conservation efforts linked to the brand and concludes with recommendations for tequila enthusiasts. Takeaways Nocturna Tequila is distinct due to its unique fermentation process. The spring and fall releases showcase different flavor profiles. A portion of sales supports Jaguar conservation efforts. The brand emphasizes sustainability in its production methods. Wild fermentation is a key aspect of Nocturna's production. The use of agave fibers in distillation is innovative. Both releases have high proof but maintain smoothness. Tasting side by side reveals nuanced differences in flavor. The distillery's practices enhance the overall quality of the tequila. Tequila enthusiasts should seek out both releases for comparison.   Chapters 00:00 Introduction to Nocturna Tequila02:41 Unique Production Methods of Nocturna05:00 Tasting the Spring and Fall Releases09:30 Final Thoughts and Recommendations

Summary In this engaging conversation, Brad Niccum interviews Arturo Lamas III, the founder of Lost Lore Tequila. They discuss Arturo's journey from his family's legacy in agave spirits to his entrepreneurial ventures in the beverage industry. Arturo shares insights into the distillation process, the unique aspects of Lost Lore's branding, and the meticulous care taken in crafting their tequila. The conversation highlights the importance of family tradition, quality ingredients, and the art of aging tequila to create distinct flavor profiles. In this engaging conversation, Arturo Lamas III discusses the importance of empowering women in the tequila industry, innovative barrel aging techniques, and the exploration of exotic woods to enhance flavor profiles. He shares insights on future releases, the significance of traditional methods, and the tasting notes of his products. The conversation also touches on the accessibility and distribution of tequila, as well as community engagement through merchandise. Chapters 00:00 Introduction to Arturo Lamas and His Journey02:58 The Family Legacy of Agave Spirits05:56 Crafting Tequila: The Distillation Process08:50 The Unique Bottling and Branding of Lost Lore Tequila11:57 Exploring the Flavor Profiles of Lost Lore Tequila14:49 Aging and Tasting: The Art of Tequila Maturation18:35 Empowering Women in the Tequila Industry19:17 Innovative Barrel Aging Techniques22:01 Exploring Exotic Woods in Tequila24:28 Experimenting with Traditional Methods26:06 Future Releases and Special Editions27:11 Tasting Notes and Flavor Profiles29:58 Accessibility and Distribution of Tequila32:43 Merchandise and Community Engagement

In this engaging conversation, Bradley Niccum and Agave Love And Lore delve into their shared passion for tequila, exploring its journey from bourbon to tequila, discussing favorite brands, and the importance of community in the tequila world. They also touch on social media's role in sharing knowledge, personal projects like the infinity bottle, and the fascinating world of mezcal and other agave spirits. takeaways Tequila passion often starts with a journey from other spirits. The Brad rating scale simplifies tequila evaluation. Community plays a vital role in discovering new tequilas. Social media can be a platform for sharing tequila knowledge. Personal projects like infinity bottles enhance the tasting experience. Tequila collections can become extensive and require preservation methods. High proof tequilas are gaining popularity among enthusiasts. Exploring mezcal opens up a new world of flavors and profiles. The tequila community is supportive and helpful in sourcing bottles. Sharing experiences and knowledge is more important than popularity.   Chapters 00:00Introduction to Tequila Passion 03:01The Journey from Bourbon to Tequila 06:02Tequila Collections and Preservation 08:46Exploring Favorite Tequila Brands 12:07The Tequila Communit...

In this engaging conversation, Brad interviews Alan Taylor, the owner of Entremanos tequila. They discuss Alan's journey from engineering to the tequila industry, the significance of the brand's name, and the craftsmanship involved in tequila production. Alan shares insights into the importance of handwork, the empowerment of women in the industry, and the innovative techniques used at their distillery, NOM 1522. The conversation highlights the rich culture surrounding tequila and the dedication to quality and community. In this conversation, Brad and Alan discuss the intricate processes involved in tequila production, focusing on fermentation, milling techniques, and the importance of water in flavor profiles. They explore the challenges of natural fermentation, the impact of different production methods, and the personal preferences of tequila consumption. Alan shares insights into the distribution of Entremanos tequila and the company's plans for future experimentation and expansion. Follow EntreManos: Instagram & Facebook: @EntreManosTequila Twitter: @EntreManos TikTok: @EntreManos.Tequila Website: www.entremanostequila.com   Chapters 00:00 Introduction to Tequila and Its Origins 07:11 The Meaning Behind 'Entremanos' and Its Symbolism 12:20 Craftsmanship and the Importance of Handwork 20:35 Innovative Production Techniques in Tequila Making 27:26 Experimentation in Tequila Production 33:45 Distribution and Availability of Entremanos Tequila 

Did you know that bats and tequila have a unique relationship? In this week’s episode of Tasting Tequila with Brad, I dive into how these amazing creatures help pollinate the agave plants we need to make our favorite spirit! Learn why bats are the unsung heroes of tequila production and how "bat-friendly" tequila is making a difference. Listen to the full episode now and raise a glass to nature's tequila helpers! For more on sustainable tequila, visit the Tequila Interchange Project: www.tequilainterchangeproject.org 

Whether you're a seasoned tequila aficionado or just starting to explore the world of agave, this podcast offers insightful reviews, tasting notes, and recommendations for every occasion. Brad's knowledge, honed through years of tasting, travel, and even using the Tequila Matchmaker app, guides listeners through the nuances of different tequila profiles. Plus, you'll get the inside scoop on his ever-evolving collection of over 100 bottles, tips for choosing the perfect tequila, and candid stories from his journey in the tequila world. Tune in for a laid-back, informative experience where Brad shares his favorite brands, answers listener questions, and uncorks new bottles to explore their unique flavors. Whether you're looking for the perfect bottle to gift, the best tequila for margaritas, or simply a great sipper, Tasting Tequila with Brad is your go-to guide for all things tequila. Grab your favorite glass and join Brad for a toast to good tequila, good friends, and great conversations!

Every batch tastes different — and today I’m reviewing Terra de Ensueño Tequila Batch 5. This tequila review explains why tequila batch numbers matter, how batches change flavor, and what makes this small-batch tequila unique Batch numbers aren’t just marketing — they tell a story. In this video, I’m reviewing Batch Number Five of Terra de Ensueño Tequila, tasting it, and breaking down why each batch of the same tequila can taste different. From agave harvest conditions to fermentation variables and production decisions, this review explains why small-batch, traditionally made tequila evolves from batch to batch — and why transparency matters to tequila drinkers who care about quality. This review is also featured through The Tequila Report, a trusted source for thoughtful tequila reviews, education, and industry insight. Learn more about Terra de Ensueño Tequila: https://ensuenotequila.com/ Explore more tequila reviews at The Tequila Report: https://www.tequilareport.com/ Join the conversation: Do you pay attention to batch numbers when buying tequila? Like, subscribe, and turn on notifications for more additive-free tequila reviews, tequila education, and honest opinions from Tasting Tequila with Brad. #Tequila #TerraDeEnsueno #TequilaReview #AdditiveFreeTequila #tequilaeducation © Tasting Tequila with Brad

Coffee-aged tequila?! In this exclusive interview, Mike Winters, owner of Quintaliza Tequila, explains how coffee barrels are used to age tequila, creating unique flavor profiles and redefining tequila innovation. Coffee-aged tequila?! In this exclusive interview, Mike Winters, owner of Quintaliza Tequila, explains how coffee barrels are used to age tequila, creating unique flavor profiles and redefining what tequila can be. In this episode of Tasting Tequila with Brad, we sit down with Mike Winters to talk about his journey from tequila skeptic to tequila innovator. We dive deep into Quintaliza’s coffee-infused aging process, branding strategy, entrepreneurship, and how coffee and tequila cultures collide in one glass. Mike shares how coffee barrels impact aroma, mouthfeel, and finish, why branding and humor matter in the spirits industry, and what the future holds for Quintaliza Tequila. If you’re curious about tequila production, aging techniques, or innovative tequila styles, this interview is a must-watch. Topics Covered: • Coffee-aged tequila explained • Quintaliza Tequila production process • Aging tequila in coffee barrels • Branding and entrepreneurship • Flavor profiles and innovation • Tequila culture and future trends Chapters Included 00:00 Introduction to Quintaliza Tequila 02:00 Mike's Journey to Tequila 04:03 The Evolution of Tequila Appreciation 09:11 Branding and Market Strategy 12:01 The Story Behind the Name Quintaliza 14:00 The Tequila Production Process 15:51 Integrating Coffee into Tequila 19:47 Aging Techniques and Flavor Profiles 25:56 Future Plans and Innovations 30:02 Cultural Connections: Coffee and Tequila 36:00 Personal Reflections and Entrepreneurial Insights Let us know in the comments: Would you try coffee-aged tequila? Like, subscribe, and turn on notifications for more tequila reviews, interviews, and behind-the-scenes stories from the agave world. #QuintalizaTequila #CoffeeAgedTequila #TequilaInterview #TequilaInnovation #TequilaCulture #AdditiveFreeTequila #TequilaLovers #AgaveSpirits

Sotol isn’t tequila—and it isn’t mezcal either. In this video, I break down what sotol is, how it’s made, and review La Pulga Spirits Sotol from Chihuahua, Mexico. Tasting notes, history, and how to drink it. Sotol is one of Mexico’s most misunderstood spirits—and it’s not tequila or mezcal. In this episode of Tasting Tequila with Brad, I explore sotol, an ancient desert spirit made from the wild Dasylirion plant and produced in northern Mexico. This review focuses on La Pulga Sotol, a sustainably wild-harvested sotol from Chihuahua with nearly 800 years of tradition behind it. We’ll break down: • What sotol is (and why it’s NOT tequila) • How sotol differs from tequila and mezcal • Sotol production and sustainability • La Pulga Sotol tasting notes • How to drink sotol neat or in cocktails Tasting Notes – La Pulga Sotol • Nose: Earthy, herbal • Palate: Citrus, floral notes, white pepper, gentle smoke • Finish: Smooth, balanced, evocative of the desert landscape Bottled at 38% ABV (76 proof), this sotol is bright, complex, and incredibly approachable—perfect for tequila drinkers looking to expand their palate. Each bottle features a scorpion Alebrije medallion, symbolizing protection, mystery, and the untold stories of the desert night. If you’re into additive-free spirits, traditional production, and authentic Mexican craftsmanship, this video is for you. Subscribe for more tequila, mezcal, and agave-adjacent spirit reviews Comment below: Have you tried sotol yet? https://thetequilashop.net/products/la-pulga-blanco?variant=51571699319063 #Sotol #NotTequila #MexicanSpirits #LaPulgaSotol #AgaveSpirits #CraftSpirits #TequilaEducation #AdditiveFree #SpiritsReview

This tequila is poured at 35,000 feet—and most people don’t know the story. Today I’m reviewing Socorro Tequila Blanco, the official tequila of American Airlines, made traditionally with zero additives. This tequila is poured at 35,000 feet—and most people don’t know what’s actually in the glass. Today, I’m reviewing Socorro Tequila Blanco, the official tequila of American Airlines. And unlike many spirits chosen for airline programs, Socorro didn’t cut corners to get there. Socorro Tequila was founded by industry veterans who had already built and sold major tequila brands—then decided to start over and do it right. The result is a traditionally made, additive-free tequila crafted in Arandas, Jalisco using only estate-grown Blue Weber agave. I also sat down for an in-depth interview with co-founder and Director of Agave Spirits Pablo Antinori, who personally oversees every step of production—from agave maturity and brix levels to fermentation, distillation cuts, and final batch tasting before bottling. Socorro uses: • Brick hornos (slow-cooked agave, 48 hours) • Roller mill extraction • 96-hour fermentation • Double distillation • Zero additives — ever In this video, I break down: • Why Socorro was selected by American Airlines • What makes this tequila different from “marketing brands” • Detailed tasting notes (aroma, palate, finish) • Why this is a true drinkers’ tequila, not a shelf trophy If you care about additive-free tequila, traditional production, and honest agave flavor — this is one you need to know. Salud — and thanks for watching Tasting Tequila with Brad #SocorroTequila #AdditiveFreeTequila #TequilaReview #BlancoTequila #AmericanAirlines #TequilaEducation © Tasting Tequila with Brad

UNCHARRED Whiskey Barrels?! | Acre Largo Reposado Tequila Review This reposado tequila was aged in uncharred whiskey barrels, and it completely surprised me. Today I’m reviewing Acre Largo Reposado and breaking down why this aging choice matters. This is Acre Largo Reposado Tequila, and it has one of the most interesting aging stories I’ve come across in a long time. I recently sat down with the founders, Seth and Zac Longaker, and after hearing the full story — from estate-grown agave in the highlands of Jalisco to their decision to age tequila in first-use, uncharred American oak whiskey barrels — the flavor profile makes perfect sense. This reposado was rested for eight months in 200-liter American oak barrels sourced from a single malt whiskey producer in Portland, Oregon. Unlike traditional charred barrels, these barrels were uncharred and used for tequila for the first time, allowing the natural agave sweetness to remain front and center while still adding balance, structure, and subtle spice. Produced at NOM 1580 using traditional methods, Acre Largo Reposado is additive-free and crafted with estate-grown Blue Weber agave from Los Altos, Jalisco. From stone and brick ovens to open-air fermentation and copper pot distillation, this tequila is all about thoughtful craftsmanship. In this review, I cover: • Why uncharred whiskey barrels matter • How this reposado compares to traditional barrel-aged tequilas • Tasting notes and flavor balance • Whether this bottle is worth the $49.99 price point If you’re an agave-first tequila drinker and want to understand how barrel choices impact flavor, this review is for you. Drop a comment and let me know — would you try a reposado aged this way?

Pedro Camarena, founder of Primo 1861 Tequila, shares his family’s 200-year tequila legacy, micro-batch production philosophy, and why quality always comes before quantity. Pedro Camarena is a sixth-generation tequila producer with over 200 years of family history in the tequila industry. In this exclusive interview on Tasting Tequila with Brad, Pedro opens up about reviving the Primo 1861 Tequila brand, staying hands-on in the distillery, and producing tequila with intention—not volume. We dive deep into: • The Camarena family’s tequila legacy • Why Pedro chose a distillery that allowed full involvement • Micro-batch tequila production • 100% oak fermentation vats • Quality over quantity philosophy • Future plans for Primo, including an Añejo release Learn more about Primo Tequila: https://www.tequilaprimo.com/ Follow Primo Tequila on Instagram: https://www.instagram.com/tequila.primo/ Follow Pedro Camarena: https://www.instagram.com/geppe.camarena/ If you’re passionate about authentic tequila, family tradition, and craft production, this is a must-watch interview. Subscribe for more tequila interviews, reviews, and behind-the-scenes access. Chapters: 00:00 The Legacy of Tequila: A Family Tradition 03:07 Reconnecting with Primo: The Journey Back 05:49 Crafting Quality: The Art of Tequila Production 09:06 Finding a New Distillery: Challenges and Opportunities 11:48 The Importance of Hands-On Involvement 15:12 The Significance of the Name 'Primo' 18:01 The Distillery Experience: A Personal Touch 20:57 Quality Over Quantity: The Philosophy Behind Primo 24:13 Future Plans: Expanding the Primo Lineup #Tequila #PrimoTequila #PedroCamarena #TequilaLegacy #CraftTequila #AdditiveFreeTequila #MicroBatchTequila #TequilaInterview #TequilaCulture #TequilaProduction #AgaveSpirits #FamilyOwned #TequilaHistory #TastingTequilaWithBrad © Tasting Tequila with Brad

This tequila was not supposed to leave the distillery. In this video, I break down a 60.87% ABV single barrel Reposado from Carreta de Oro Tequila, hand-selected straight from the barrel during my visit to the distillery. This is a rare, high-proof tequila experience you don’t get often. This bottle is a single barrel Reposado, sampled and chosen directly at the distillery, originally never intended for release. At 60.87% ABV (120 proof), this tequila delivers massive cooked agave intensity, deep barrel character, citrus, licorice, fennel, caramel, and a surprisingly smooth finish for such a high-proof tequila. I also share tasting notes and impressions of a potential upcoming Extra Añejo, giving you a rare look at what might be next for Carreta de Oro. During my trip, I visited NOM 1551 – Destilatorio Huatlatlán, a truly unique distillery located in central Jalisco just outside Guadalajara. Owned by over 65 agave-farming families, this distillery features stone ovens, roller mill extraction, stainless steel open fermentation, and a rare private water source that makes it one of the most fascinating tequila operations I’ve seen. If you’re into additive-free tequila, single barrel picks, high-proof tequila, distillery stories, and honest tequila reviews, this one is for you. Order Carreta de Oro Tequila: https://carretadeoro.com/tequila/ Like, subscribe, and comment if you’d try a 120-proof tequila or if you’ve had Carreta de Oro before. #Tequila #HighProofTequila #SingleBarrelTequila #CarretaDeOro #AdditiveFreeTequila #TequilaReview #TequilaNerd #AgaveSpirits #TequilaLovers © Tasting Tequila with Brad

Does añejo tequila lose its agave flavor once it spends too much time in a barrel? That’s the question I’m answering in this Tau Añejo Tequila review. A lot of tequila fans believe that aging tequila can strip away the soul of the agave, replacing it with too much oak, sweetness, or barrel influence. In this video, I put that belief to the test. Tau Tequila is one of my favorite brands coming out of NOM 1414, crafted by master distiller Sergio Cruz using traditional tequila production methods. This Tau Añejo is stone oven cooked, roller mill crushed, fermented in stainless steel, and aged 14 to 18 months in American oak barrels. The big question is whether that aging enhances the tequila or overwhelms the agave. In this Tau Añejo tequila tasting, I break down the nose, palate, and finish, focusing on agave-forward characteristics, barrel influence, and balance. I compare the añejo profile to Tau’s blanco to see if the core agave flavor survives the aging process. Expect notes of cooked agave, subtle pine, lime, juniper, caramel sweetness, and gentle oak influence. I also talk about why so many añejo tequilas lose their identity, how barrel aging can go wrong, and what Tau does differently to preserve agave character. This is a tequila meant to be sipped, shared, and enjoyed regularly—not just saved for special occasions. If you’re into agave-forward tequila, additive-free tequila, or want to understand the difference between blanco and añejo tequila, this review is for you. Whether you’re new to tequila or a longtime enthusiast, this video breaks down what really matters when it comes to aging tequila without losing its soul. Is this one of the añejos that keeps agave alive? Watch and decide for yourself. SUPPORT THE CHANNEL If you enjoy honest tequila reviews, interviews with brand founders, and deep dives into traditional tequila production: Like Subscribe Comment with your thoughts on añejo tequila Your support helps grow the agave community. © Tasting Tequila with Brad

Rimari Blanco tequila is unlike anything I’ve tasted — fermented with sake yeast and crafted at NOM 1414. After interviewing the founder, I break down the flavor, mouthfeel, and whether this blanco actually delivers. Buy Rimari Tequila here: https://shop.tequilarimari.com/ Rimari Blanco is pushing the boundaries of traditional tequila by focusing on fermentation rather than aging. In this video, I give an honest, unsponsored review of Rimari Blanco tequila and explain how sake yeast changes aroma, texture, and overall flavor. I recently sat down with the founder of Rimari Tequila for a full interview, and now it’s time to see if what was said actually shows up in the glass. What we cover in this video: • What sake yeast does in tequila fermentation • Rimari Blanco tasting notes (nose, palate, finish) • How fermentation impacts mouthfeel • Why this blanco tastes different than most tequilas • Who this tequila is really for If you’re into additive-free tequila, fermentation-driven spirits, or just want to understand why some tequilas taste different — this one’s for you. Watch the full founder interview next Drop a comment if you’ve tried Rimari or if sake yeast surprised you Subscribe for honest tequila reviews, distillery interviews, and deep dives into how tequila is actually made. #RimariTequila #TequilaReview #BlancoTequila #AdditiveFreeTequila #TequilaEducation #TequilaNerd #Fermentation #AgaveSpirits #SakeYeast #TequilaBlanco #TequilaTasting #CraftTequila © Tasting Tequila with Brad

Marcado 28 Blanco tequila review exploring the story, tattoos, agave tradition, and craftsmanship behind this unique tequila made at NOM 1502 with the Romo family and Michael Voltaggio. Marcado 28 Blanco tequila is more than just a beautiful bottle — it’s a story told through ink, agave, and tradition. In this Marcado 28 Blanco tequila review, I break down the history, production, and flavor profile behind this premium small-batch tequila made at NOM 1502 in Jalisco, Mexico. Inspired by tattoos and personal storytelling, Marcado 28 brings together the legendary Romo family, master distillers at Auténtica Distillery, and world-renowned chef Michael Voltaggio. From low-pressure autoclave cooking and open fermentation to stainless steel pot distillation, this blanco highlights clean agave flavor without shortcuts. In this video, we cover: • The story behind Marcado 28 tequila • Michael Voltaggio’s role in shaping the brand • Romo family tequila legacy • Production details at NOM 1502 • Marcado 28 Blanco tasting notes • Is Marcado 28 worth the price? Whether you’re a neat sipper, cocktail fan, or tequila collector, this review will help you decide if Marcado 28 Blanco deserves a spot on your shelf. Sip responsibly and enjoy the story. #Marcado28 #TequilaReview #BlancoTequila #AdditiveFreeTequila #TequilaCulture #CraftTequila #AgaveSpirits #TequilaCommunity #TequilaLovers #TastingTequilaWithBrad © Tasting Tequila with Brad