Sake Yeast in Tequila?! That’s right — today on Tasting Tequila with Brad, I’m reviewing Tequila Rimari Reposado, an additive-free tequila made with sake yeast fermentation, roasted in traditional stone ovens, and crafted using the Mozart Method under master distiller Sergio Cruz at NOM 1414 in the highlands of Jalisco, Mexico. This is where innovation meets tradition — and the results might surprise you.

Tequila Rimari was founded by Dheeraj Naidu and Vrunda Parekh, who set out to create an honest, responsibly made tequila that stands apart. Estate-grown agave, copper-still distillation, American oak aging, and zero additives — all blended into a reposado that balances warm vanilla, caramel, and floral agave brightness.

In this video, I break down the nose, palate, and finish of Rimari Reposado, talk about sake yeast in tequila, and share why Sergio Cruz’s meticulous approach makes Rimari one of the most interesting new brands out of Jalisco.

Stay tuned — my full interview with Rimari founders Dheeraj and Vrunda drops soon! Watch next: “Sergio Cruz: The Quiet Genius Behind Jalisco’s Best Tequilas” “Discover Where Your Tequila Really Comes From!” Drop a comment — is the Mozart Method genius or gimmick? Subscribe for more tequila reviews, distillery stories, and interviews every week! @TastingTequilaWithBrad

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