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!

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

Healthy drinking in 2026 doesn’t mean quitting alcohol — it means drinking smarter. In this video, I explain why tequila, especially additive-free tequila made from 100% Blue Weber agave, fits into a more intentional and balanced lifestyle without going to extremes. For years, we’ve been told the only way to “drink healthy” is to quit completely — Dry January, no alcohol, all or nothing. But for many people, that approach doesn’t last. In 2026, the conversation is shifting toward quality over quantity. In this video, we cover: • Why healthy drinking doesn’t have to mean quitting alcohol • How tequila compares to wine, cocktails, and shots • The calorie problem with margaritas and sugary mixers • What “additive-free” and “traditionally made” tequila actually means • Why sipping tequila neat or as a Ranch Water changes everything • How intention, not excess, is the real difference This isn’t about drinking more. It’s about drinking better. If you’re doing Dry January, cutting back, or simply rethinking your relationship with alcohol in 2026, this video will help you see tequila — and drinking — in a completely different way. Featured topics: • Additive-Free Tequila • Traditionally Made Tequila • Ranch Water (Tequila + Lime Topo Chico) • Mindful & Intentional Drinking Comment below: Are you quitting alcohol, or just drinking smarter in 2026? Subscribe for tequila education, reviews, blind tastings, and interviews New videos every week on Tasting Tequila with Brad #HealthyDrinking #Tequila #DrinkSmarter #AdditiveFreeTequila #DryJanuary

Tequila Rimari is the first tequila ever made using sake yeast, produced at NOM 1414 with master distiller Sergio Cruze. In this full interview, founder Dheeraj Naidu explains why sake yeast changes fermentation, flavor, and tequila forever. In this full-length interview on Tasting Tequila with Brad, I sit down with Dheeraj Naidu, founder of Tequila Rimari, to talk about something that has never been done before in tequila. Using sake yeast to ferment tequila. We break down: • Why sake yeast was chosen over traditional tequila yeast • How fermentation impacts flavor, mouthfeel, and aroma • What makes this tequila different from anything else on the market • Producing tequila at NOM 1414 • Working with legendary master distiller Sergio Cruze • Innovation vs tradition in modern tequila • What tequila fans should taste for when yeast changes Check out https://tequilarimari.com/ This conversation goes deep into tequila production, fermentation science, and innovation, while still respecting traditional tequila values. If you’re into additive-free tequila, fermentation, yeast experimentation, or high-quality production, this interview is for you. Subscribe for more tequila interviews, reviews, and behind-the-scenes content. Cheers! #TequilaRimari #SakeYeast #TequilaInnovation #NOM1414 #SergioCruze #TequilaInterview #AdditiveFreeTequila #TequilaNerd #TequilaEducation #TastingTequilaWithBrad © Tasting Tequila with Brad

Blind Still Strength #3 got CRAZY — and I did not see this coming. This is the third blind tasting in my Still Strength series, and once again, expectations were completely flipped on their head. This lineup was recommended by Brad from @agave_love-and-lore, and I used my new solo blind setup from JustNeat.shop, which was a Christmas gift from my son Blake. That made this one extra special before the first sip even happened. In this blind tasting, I lined up four heavy hitters in the still strength / high-proof category — all poured blind, no labels, no bias, no hype. Featured in Blind Still Strength #3: • Plata 48 • Fortaleza Still Strength • Siete Leguas 47 • Don Fulano Fuerte Still strength tequila leaves nowhere to hide. When you taste blind, branding disappears and the tequila tells the story. And in this round… things went off the rails. This video is about: • A true blind tasting experience • Real reactions in real time • Still strength tequila comparison • Final rankings revealed • Why blind tasting matters • How expectations can be completely wrong If you’ve watched Blind Still Strength #1 or #2, you already know — anything can happen once the labels come off. Before watching, lock in your guess in the comments: Which one do YOU think wins Blind Still Strength #3? Subscribe for more blind tastings, still strength tequila, and real agave talk. Tasting Tequila With Brad #StillStrength #BlindTasting #TastingTequilaWithBrad #HighProofTequila #TequilaTasting #AgaveSpirits #TequilaCommunity #FortalezaTequila #SieteLeguas #DonFulano #Plata48 #AdditiveFreeTequila #TequilaReview #TequilaShowdown

Is Clase Azul Reposado Worth $200? Brutally Honest Review Clase Azul Reposado is one of the most iconic tequila bottles in the world — but is the tequila inside actually worth the price? In this brutally honest review, I break down the taste, production, additives debate, and whether Clase Azul Reposado is worth your money or just hype. Clase Azul Reposado is known for its stunning ceramic bottle, ultra-smooth profile, and luxury price tag. But smooth doesn’t always mean quality. In this video, I give my unfiltered thoughts on the aroma, palate, finish, sweetness, and how it compares to traditionally made additive-free tequilas. We’ll talk about: • Why Clase Azul is so popular • The iconic bottle vs the liquid inside • Sweetness, additives, and smoothness • Who this tequila is really for • Better tequila alternatives for the money This is not a sponsored video — just honest tequila talk. If you enjoy real, no-BS tequila reviews, hit subscribe and drop your thoughts in the comments. © Tasting Tequila with Brad

Why This Tequila Tastes Completely Different Every Release Why does this tequila taste completely different every release? In this review of the 2024 Plata La Sabina, I break down terroir, agave, and production — plus insights from Altamar Brands. Why does one tequila taste completely different from one release to the next? In this video, I review the 2024 Plata La Sabina and explain what really gives this tequila its unique flavor. From agave growing conditions and terroir to traditional production choices, this bottle is a perfect example of why real tequila is not meant to taste the same every year. I also refer back to my interview with Brandon Cummings from Altamar Brands, where we discussed why Plata La Sabina releases are intentionally expressive rather than blended for consistency. In this video, we cover: • Why tequila flavor starts in the agave field • How terroir impacts tequila taste • Why Plata La Sabina changes every release • Tasting notes for the 2024 Plata La Sabina • Why variation is a sign of quality, not a flaw If you’re into additive-free tequila, agave-forward flavor, and understanding why tequila tastes the way it does, this one’s for you. Drop a comment and tell me: Do you prefer tequila that tastes the same every year — or tequila that tells a story? https://altamarbrands.com/brands/lagrimastequila/ © Tasting Tequila with Brad