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!

Paladar Still Strength Blanco tequila review. This 100 proof additive-free tequila has been sitting in my bar for months. Estate grown agave, wild fermentation, brick oven cooked, and bottled at still strength — here’s why I kept it. Full review of Paladar Still Strength Blanco (50% ABV), produced using traditional brick ovens, open-air pine box fermentation, and wild yeast. This additive-free tequila is bold, mineral-driven, and built for agave lovers. I recently met Eduardo Orendain Jr. and Peter, co-founder of Paladar, and we’ve got a full interview coming in April diving into their production philosophy, estate agave, fermentation choices, and why they bottle at 100 proof. If you love still strength tequila, high proof blancos, additive-free brands, and traditional production methods — this one deserves your attention. Drop a comment: Do you prefer still strength tequila or 80 proof blancos? Subscribe for more tequila reviews, interviews, and deep dives into additive-free tequila. #TastingTequilaWithBrad

Tequila is NOT made from cactus. Tequila is made from Blue Weber Agave, and this is one of the biggest tequila myths out there. In this video, we break down where tequila really comes from, how agave is harvested, and why people confuse agave with cactus. If you’ve ever heard someone say tequila is made from cactus, this episode will give you the facts. We’ll cover: • What Blue Weber Agave actually is • How long agave takes to grow • Why it looks like a cactus (but isn’t) • How tequila is legally defined • What makes 100% agave tequila different Tequila can only be made in specific regions of Mexico, primarily Jalisco, and must be made from Blue Weber Agave to legally carry the name “tequila.” Understanding the plant helps you understand the spirit. If you love learning the truth about tequila, agave production, tequila myths, and real education about additive-free and authentic tequila, you’re in the right place. Subscribe for weekly tequila reviews, interviews with brand founders, production deep dives, and myth-busting education. #TastingTequilaWithBrad #Tequila #BlueWeberAgave #TequilaMyths #Agave #TequilaEducation © Tasting Tequila with Brad

Flavored tequila, tequila cream, and tequila-based liqueurs are everywhere — but are they real tequila? In this video, I break down what flavored tequila is, how it’s classified, and how it compares to traditional 100% agave tequila. Most people don’t understand the difference between: • 100% agave tequila • Tequila flavored products • Tequila cream liqueurs • Additives vs flavoring If you’ve ever wondered whether coconut tequila, chocolate tequila cream, or other flavored expressions are legitimate tequila — this video will clear it up. We’ll cover: – Mexican regulations – CRT classification – What happens after distillation – The difference between flavored tequila and additive-free tequila – Why transparency matters Whether you’re a tequila beginner or a seasoned agave nerd, this is one conversation the industry needs to have. Drop your thoughts in the comments: Do you drink flavored tequila — or are you strictly agave only? Subscribe for honest tequila reviews, interviews, and education. #TastingTequilaWithBrad © Tasting Tequila with Brad

This isn’t tequila. It’s fermented mango distilled in traditional wood-fired mezcal stills in Oaxaca. Benhez Mango Distillate is not agave, not mezcal, and not flavored tequila. In today’s episode of Tasting Tequila with Brad, we break down one of the most misunderstood bottles I’ve featured. Benhez Mango Distillate is made from fully fermented mangoes — no agave — then distilled in the same wood-fired copper pot stills used for traditional mezcal production in Oaxaca. We cover: • How fermented mango becomes alcohol • Why this can’t be labeled tequila or mezcal • The wood-fired copper pot still process • Full tasting notes • How it compares to flavored tequila • Why this matters for craft Mexican spirits This isn’t mango-flavored tequila. This is true fruit distillation using traditional mezcal equipment. If you care about authentic production methods, additive-free spirits, and expanding beyond CRT rules — this episode is for you. Subscribe for more deep dives into tequila, mezcal, and traditional Mexican spirits. #FermentedMango #NotTequila #NotMezcal #Benhez #BenhezMangoDistillate #MangoDistillate #MexicanSpirits #FruitDistillate #OaxacaSpirits #CraftSpirits #MezcalCulture #WoodFiredStill #TequilaEducation #AgaveCommunity #AdditiveFreeSpirits #SpiritsReview #TastingTequilaWithBrad © Tasting Tequila with Brad

State of Tequila 2026 is HERE. Jay Baer and Maddie Jager from The Tequila Report reveal the biggest tequila trends, craft tequila growth, pricing shifts, and a Puerto Vallarta update every fan needs to hear. In this deep-dive conversation, we break down the Tequila Report’s new research and what it means for brands, collectors, and everyday tequila drinkers. The data shows the market is splitting fast — and only differentiated brands may survive the next wave. In this episode we cover: • The 6 trends shaping tequila in 2026 • Why craft tequila is growing while the category flattens • The real price ceiling for blanco and reposado • How shelf space and distribution are squeezing small brands • The truth about celebrity tequila performance • What’s currently happening in Puerto Vallarta If you love tequila education, industry insights, and behind-the-scenes conversations — this one is packed. FREE VALUE — DON’T MISS Subscribe to The Tequila Report (FREE): https://tequilareport.com/subscribe Want insider perks, discounts, and exclusive access? https://tequilareport.com/upgrade Like this video Comment your biggest tequila trend prediction for 2026 Subscribe to Tasting Tequila with Brad for honest tequila reviews and industry insights

The truth about the worm in tequila might surprise you. There is no worm in real tequila — the tequila worm myth actually comes from mezcal, not 100% blue weber agave tequila. Most people believe tequila has a worm in the bottle, but that’s completely false. In this episode of Tasting Tequila with Brad, I break down where the worm myth started, why tequila never had a worm, and how mezcal marketing created decades of confusion. We’ll cover: • The real origin of the mezcal worm • Why tequila regulations don’t allow it • The difference between tequila and mezcal • Why this myth refuses to die • What’s actually in 100% blue weber agave tequila If you love tequila education, additive-free tequila, NOM breakdowns, distillery insights, and myth-busting content — subscribe and join the agave community. #Tequila #TequilaMyths #WormInTequila #TequilaFacts #Mezcal #MezcalVsTequila #AgaveSpirits #BlueWeberAgave #TequilaEducation #AdditiveFreeTequila #TequilaTruth #TequilaHistory #TequilaExplained #TastingTequilaWithBrad #TequilaLovers © Tasting Tequila with Brad

Is This a REAL Estate Grown Reposado? | Socorro Tequila Review Socorro Tequila Reposado review from NOM 1610. This estate grown tequila is made using traditional brick ovens, 96-hour fermentation, and double distillation. Is this a real estate agave reposado worth buying? In this episode of Tasting Tequila with Brad, we break down the full production process of Socorro Reposado — from harvest in the agave fields of Jalisco to horno cooking, roller mill extraction, long fermentation, careful heart cuts during distillation, and 4 months of aging in American oak barrels. This 100% Blue Weber agave tequila is non-chill filtered to preserve texture and character. We’ll cover: • Estate agave harvest • Traditional brick oven cooking • 96-hour fermentation • Double distillation process • Tasting notes (caramel, vanilla, roasted agave, citrus zest, pepper) • Finish and mouthfeel If you care about traditional tequila production and estate-grown agave, this review is for you. Subscribe for more in-depth tequila reviews, distillery insights, and honest tasting notes. © Tasting Tequila with Brad

What Happened to Tequila Cabeza & Los Dos? What happened to Tequila Cabeza and Los Dos from NOM 1414? In this episode of Tasting Tequila with Brad, we break down why these tequila brands disappeared and what really causes tequila brands to fail. Tequila Cabeza and Los Dos were both produced at NOM 1414 (Destiladora El Ranchito), a respected distillery in Jalisco. So why did these brands vanish from shelves? In this video we discuss: • Tequila Cabeza discontinued rumors • Los Dos tequila from NOM 1414 • Why tequila brands disappear • How distillery contracts work • Distribution and marketing challenges • El Último Agave from NOM 1522 returning The tequila industry is booming — but not every brand survives. If you enjoy additive-free tequila, NOM breakdowns, and real industry insight, make sure to subscribe. Comment below: Which tequila do you miss the most? © Tasting Tequila with Brad

500 Years of Tequila in One Tasting… Which Era Tastes Best? | Clase 33 Review 500 Years of Tequila in one tasting. In this Clase 33 Tequila review, we compare ancestral agave spirit, tahona tequila, traditional tequila, and modern diffuser tequila from NOM 1610 Casa Camarena. Clase 33 recreates tequila from four historical eras of Mexico — Pre-Hispanic, Conquest, Independence, Revolution, and Modern Day. Each bottle is produced using the techniques of its time: • Fermented ancestral agave • Filipino-style distillation • Tahona stone + masonry ovens • Roller mills + stainless steel • Diffuser + column still Produced at NOM 1610 (Casa Tequilera Dinastía Arandina – Casa Camarena), this project explores how history shaped tequila production — and how those changes affect flavor. Does traditional tequila taste better than modern diffuser tequila? Does tahona really make a difference? Can you taste 500 years of evolution? We break down aroma, mouthfeel, texture, structure, and finish for each era. Drop a comment: Which era would YOU drink? Subscribe for weekly tequila reviews, additive-free tequila education, blind tastings, and behind-the-scenes distillery insights. © Tasting Tequila with Brad

They Moved NOMs?! What Happens When Tequila Changes Distilleries Tequila brands like Tres Agaves, Cazcanes, and CampoVeda have changed NOM numbers and distilleries. What does a NOM change mean? Does tequila taste different when production moves? Tequila brands like Tres Agaves, Cazcanes, and CampoVeda have changed NOM numbers and distilleries. What does a NOM change mean? Does tequila taste different when production moves? In this episode of Tasting Tequila with Brad, we break down what happens when a tequila brand switches distilleries and how it can affect flavor, production methods, water source, fermentation, and overall quality. We cover: • Tres Agaves (NOM 1522 → NOM 1614) • Cazcanes (NOM 1599 → NOM 1614) • CampoVeda (NOM 1414 → NOM 1477) • What a NOM number actually represents • Why distillery changes matter • When to worry — and when not to If you care about additive-free tequila, traditional production, and knowing what’s actually in your glass, this is a must-watch. Always check the NOM. Drop a comment below: Have you ever noticed a NOM change on your favorite tequila? Subscribe for weekly tequila reviews, interviews with brand owners, and deep dives into tequila production. © Tasting Tequila with Brad