Tasting Tequila with Brad

Santo Tequila CEO Interview: The Next Chapter, New SKUs & NOM 1662 What’s next for Santo Tequila? In this exclusive CEO interview, Brad sits down with David Szydlik, CEO of Santo Tequila, to talk about the brand’s next chapter, new SKUs, production changes, and the move to NOM 1662. David shares the story behind Santo’s commitment to quality, including fully mature agave, additive-free tequila, brick ovens, twice-cooked agave, roller mill extraction, proprietary yeast, and American oak barrels. We also talk about the new 375ml Blanco and Reposado bottles, the upcoming Single Barrel Reposado, a new Extra Añejo, the Santo Mezquila, 110 Proof, and the story behind the stolen tequila shipments. If you’re a Santo Tequila fan, this interview gives you an inside look at where the brand is headed and what’s coming next. What do you think about Santo Tequila’s next chapter? Let us know in the comments! Subscribe to The Tequila Report (FREE): https://tequilareport.com/subscribe Follow me: Instagram: https://instagram.com/tastingtequilawithbrad Facebook: https://facebook.com/tastingtequilawithbrad © Tasting Tequila with Brad

Tequila Folcklore Review: Why does NOM 1662 matter? One of my favorite tequila brands is moving to a new distillery, so when I was in Tlaquepaque and saw a bottle of Folcklore Jalisciense made at that exact distillery, I had to buy it. Folcklore is produced at NOM 1662, located in Unión de San Antonio, Jalisco, in the Los Altos region. I wanted to get an early look at what this relatively new tequila-producing operation is capable of producing. In this video, we're focusing entirely on Tequila Folcklore and the distillery behind it. I'll take you through: - Tequila Folcklore Jalisciense - NOM 1662 - Unión de San Antonio, Jalisco - 100% Blue Weber Agave - Traditional stone ovens - Roller mill extraction - Open-air fermentation - Copper and stainless steel stills - Deep-well water - Nose and aroma - Taste and mouthfeel - Cooked agave, citrus and minerality - Bottle and label design I'll also explain why I pay close attention whenever a tequila brand I enjoy changes distilleries. Different equipment, water, fermentation, stills, and production decisions can all influence what eventually ends up in the bottle — and ultimately in my glass. I'm not going to tell you which brand is moving there yet. We'll save that story for another video. I picked up this bottle at El Búho Tequilas in Tlaquepaque, a tequila shop located in the historic center of San Pedro Tlaquepaque. Have you tried Folcklore Tequila? Let me know what you think of it in the comments — and what flavors and characteristics you get from it. Cheers! © Tasting Tequila with Brad

Tequila Providencia Añejo Review: Is it worth the hype? In this episode, I’m tasting Tequila Providencia Añejo and putting the story, celebrity connection, beautiful bottle, and branding aside to focus on what matters most — what’s actually inside the bottle. Providencia is a Highland tequila made with 100% Blue Weber Agave at NOM 1465 and bottled at 40% ABV / 80 proof. The Añejo is aged in oak for approximately 12 months. I also share my thoughts on whether the presentation matches the tequila inside the bottle. I've previously had the opportunity to interview Rodd Rafieha and Mia McMurray about the story behind Tequila Providencia. If you haven't watched that conversation yet, check it out to learn more about the people and story behind the brand. Have you tried Tequila Providencia Añejo? Let me know what flavors and notes you get from it in the comments. Cheers! © Tasting Tequila with Brad

Tequila Travel Guide: How to Visit Distilleries in Jalisco | 31 Trips Later Planning a trip to Tequila Country for the first time? After visiting 31 tequila distilleries over the last 30 months, Brad shares what he has learned about traveling through tequila country in Jalisco, Mexico. This is a practical Tequila Travel Guide covering where to go, how to get around, how many distilleries to visit in a day, how to arrange appointments, where to stay, and what first-time visitors often get wrong. In this video, you'll learn: Tequila Valley vs. Los Altos Why Brad recommends hiring a driver instead of renting a car Why you should make distillery appointments ahead of time How many distilleries you should realistically visit in one day What to expect from a real tequila distillery experience Where to stay when visiting Tequila Country Why the town of Tequila is a great starting point Atanasio and Fortaleza as two different tequila experiences Why Cascahuín is another important stop to consider ️ Why you should make time for the towns, restaurants and tequila bars How to safely bring tequila bottles home ✈️ Why staying near Guadalajara airport on your final night can make your trip easier Brad also explains why two distilleries a day is his maximum recommendation, why rushing between distilleries can take away from the experience, and why some of the best moments happen after the official tour is over—when you have time to talk with distillers, families and other people in the tequila industry. The guide also covers the difference between the Tequila Valley and Los Altos, including areas around Tequila, Amatitán, El Arenal, Arandas and Jesús María. If you're planning your first trip to Tequila, Jalisco, Mexico, this video will help you understand how to plan your itinerary without trying to see everything in one trip. Featured Tequila & Distillery Names Atanasio • Fortaleza • Cascahuín • Valor The thumbnail features Atanasio, Valor and Fortaleza; the script specifically discusses Atanasio, Fortaleza and Cascahuín in the context of distillery visits. Have you visited Tequila Country or any of these distilleries? Let us know in the comments which tequila distillery is on your must-visit list. Cheers! © Tasting Tequila with Brad

Apple Brandy Barrels?! Cascahuín x RAREcask Calvados Tequila Review Apple brandy barrels and tequila?! In this episode of Tasting Tequila with Brad, Brad Niccum reviews the Cascahuín x RAREcask Calvados, a limited distillery-only tequila aged for 18 months in Calvados barrels. This unique collaboration brings together the traditional character of Tequila Cascahuín (NOM 1123) with barrels that previously held Calvados, an apple brandy from Normandy, France. The result is a tequila profile featuring cooked agave alongside baked apple, pear, honey, raisin, vanilla, oak, cinnamon, dried fruit, and a warm peppery agave finish. Brad picked up this bottle directly at the Cascahuín distillery in El Arenal, Jalisco, making the bottle even more meaningful because of the trip and the people he experienced it with. One of the biggest questions in this tasting is simple: After 18 months in Calvados barrels, does it still taste like Cascahuín—or does the apple brandy barrel take over? Watch the full review and see what Brad finds in the glass. The collaboration was inspired by a cocktail featuring apple brandy at El Gallo Altanero, eventually leading to this limited Cascahuín x RAREcask release. Want more tequila news, reviews and education? Check out The Tequila Report and subscribe to the newsletter. The Tequila Report Have you tried Cascahuín x RAREcask Calvados? Let us know what you think in the comments. Cheers! © Tasting Tequila with Brad