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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

The REAL Story of Chamucos Tequila | Mark Howard Reveals How a Legacy Brand Was Built The REAL story behind Chamucos Tequila is finally here. In this exclusive interview, Mark Howard, owner and co-founder of Chamucos Tequila, shares the incredible journey behind one of Mexico's distinctive legacy tequila brands. From discovering tequila as an almost non-drinker in Mexico to becoming an importer, building the Chamucos brand, working with master distillers, developing their signature tequila profile, and eventually taking control of the brand—Mark Howard reveals the story behind it all. We also dive deep into what makes Chamucos Tequila different, including: The story behind Chamucos and its legendary character Agave farming and tequila production How their fermentation process contributes to the famous Chamucos “funk” The meaning and history behind the unique Chamucos character How the iconic handcrafted Chamucos bottles are made Blanco, Reposado, Añejo, Diablo Blanco & Extra Añejo American oak and French oak barrel aging Their award-winning tequilas The journey through different NOM distilleries ‍ Quality control and their distillery laboratory Their approach to agave and production The growth and distribution of Chamucos Tequila in the United States ❤️ The family-owned story behind the brand Mark also explains why Chamucos has developed such a recognizable flavor profile and why tequila enthusiasts often talk about the brand's distinctive “funk.” If you're interested in tequila, agave spirits, tequila production, Mexican tequila brands, additive-free tequila, tequila history, or the stories behind legendary tequila brands, you won't want to miss this interview. Watch until the end for the real story of how Chamucos Tequila became a legacy brand. Cheers to Chamucos Tequila and Mark Howard! © Tasting Tequila with Brad

The Secret Is the Water? Volans Blanco Tequila Review Most tequila drinkers talk about the agave, the oven, the tahona, and fermentation—but what about the water? Today, I'm tasting Volans Blanco, a tequila made with three different water sources: rainwater, natural spring water, and water from a 450+ foot deep well. Produced at NOM 1579, El Pandillo by master distiller Felipe Camarena, Volans brings together highland agave, traditional production, Felipe's unique equipment, and a fascinating approach to water. But can you actually taste the difference? On the nose and palate, I find cooked agave, minerality, citrus, herbal notes, pepper, and a beautiful velvety texture. This is exactly the kind of Blanco I love—but is the water part of the reason why? What's your favorite Volans expression: Blanco, Still Strength, Reposado, or Añejo? Let me know in the comments. Cheers! 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

Bebemos Tequila Review: The Accidental Distillery Visit Behind NOM 1560 What happens when you accidentally walk into the wrong distillery and discover a tequila you didn't even know existed? That's exactly how I found Bebemos Tequila at NOM 1560, Casa Marengo Distilleria in El Arenal, Jalisco. I got to see the production process firsthand—from Valley Blue Weber Agave and traditional masonry ovens to roller-mill extraction, wild fermentation, and copper-contact distillation. But what really caught my attention is what's inside the bottle. Bebemos is a blend of Blanco, 8-month Reposado, and 22-month Añejo, with the aged components spending time in French oak. At around $135, is this tequila worth the price? I taste it neat and break down the agave, minerality, sweetness, pepper, oak, and overall complexity. Have you tried Bebemos? Would you pay $135 for it? Cheers! 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

Cayeya Reposado Tequila Review: 6 Months in Oak & Recycled Beer Bottles What happens when the same tequila goes from Blanco to Reposado and spends six months in oak? Today, we're finding out with Cayeya Reposado. I recently reviewed Cayeya Blanco, and now we're taking a closer look at what six months in a combination of American and French oak barrels does to this tequila. Cayeya is produced at NOM 1424 in San Juanito de Escobedo by master distiller Zandra Gomez, using 100% Blue Weber Agave. But the production story gets especially interesting when we look at how the agave is extracted. Cayeya uses a roller mill combined with a screw mill system. After cooking, the roller mill crushes and shreds the agave, while the large screw mill continuously pushes the cooked fibers forward under pressure, helping squeeze out more of the sugary agave juice. The tequila is fermented in stainless steel tanks without agave fibers, using deep well water, and is then double distilled before spending six months in American and French oak. And then there's the bottle. Cayeya Reposado is bottled in recycled Pacifico beer bottles. The recycled glass gives the bottle its distinctive color, while the handcrafted process at a family-owned artisanal glass factory in Jalisco means each bottle can have its own small variations and imperfections. Cayeya carries that sustainability idea throughout the packaging, with the glass, cork, hang tag, and other elements made from recycled materials. But as always, the real question is what's inside the bottle. On the nose, I find cooked agave, caramel, vanilla, herbal notes, grassiness, and citrus, with a character that reminds me of lemongrass mixed with caramel, vanilla, and oak. On the palate, there's cooked agave, pepper, sweetness, caramel, vanilla, and a grassy herbal character. The finish becomes peppery and sweet, with a touch of oak and a slight dryness. With a second taste, I also pick up some citrus, fruitiness, and floral notes. For me, the Cayeya Reposado is a much more impressive presentation than the Blanco. The combination of French and American oak has clearly changed the flavor profile while keeping the tequila balanced and agave-driven. This is a tequila I'd happily sip neat rather than put into a cocktail. So, have you tried Cayeya Reposado? Would you drink it? Let me know what you think in the comments. Cheers!  © Tasting Tequila with Brad

Why Rest a Blanco? Polanco vs Tierra de Ensueño Barrel-Rested Tequila What if a tequila could spend time in an oak barrel and still legally be called a Blanco? Today, I'm putting two barrel-rested Blancos head-to-head: Polanco Blanco and Tierra de Ensueño Blanco. Both have spent time in oak, but they show two very different personalities. As a tequila lover, I especially enjoy Blancos because they allow the cooked agave, minerality, citrus, and other agave characteristics to shine. So why would you put a Blanco into a barrel in the first place? In this video, we explore how short-term barrel resting can soften rough edges, improve texture, add complexity, and create new aromas and flavors without taking the agave away from the spotlight. We break down four important processes that happen inside the barrel: Extraction Absorption Oxidation Esterification I also explain how compounds from the oak can contribute vanilla, oak lactones, coconut, spice, cinnamon, clove, smoke, and tannins, while the barrel can also absorb certain harsher characteristics from the tequila. Then we taste Polanco Blanco and Tierra de Ensueño Blanco side by side to see how much barrel influence we can actually detect. Do these Blancos taste like they've been heavily influenced by oak? Or does the short time in the barrel simply add another layer of complexity? I also share what I learned from Grover's class through the Flavors Maestros del Agave program with Agave Matchmaker, and why understanding the production process can make tequila tasting even more fascinating. Have you tried a barrel-rested Blanco? And the bigger question: Do you think a Blanco should ever touch oak, or should it stay straight from the still? Let me know in the comments. © Tasting Tequila with Brad

Mexican Whisky?! I Tried Ōlta — Agave-Smoked Barley & Tequila Barrels I'm a tequila guy, so what am I doing with a bottle of Mexican Whisky? When I heard the story behind Ōlta Mexican Whisky, I knew I had to try it. This isn't a typical whiskey review—because almost every part of this whisky connects back to Mexico, agave, and the world I already know so well. Ōlta is made in Pátzcuaro, Michoacán, at more than 7,000 feet above sea level, using 80% Mexican heritage corn and 20% malted barley. But here's where things get really interesting for an agave enthusiast: the barley is smoked using agave, bringing agave into the production story before the whisky ever reaches the barrel. After fermentation, Ōlta is distilled in stainless steel pot stills and then aged for three years in American oak barrels that previously held agave spirits. So you've got Mexican heritage corn, agave-smoked malted barley, and barrels with a tequila/agave-spirit history—all coming together in one Mexican whisky. I taste Ōlta from the perspective of a tequila guy and explore what I find on the nose and palate, including corn, toasted grain, vanilla, caramel, oak, smoke, sweetness, and that intriguing agave connection. I also talk about why Ōlta caught my attention, the women-led production team behind the whisky, its non-chill-filtered approach, and why Mexican whisky deserves more attention. I'm definitely not claiming to be a whiskey expert—but I know what I like, and I love learning about production methods. And the story behind Ōlta is just as interesting as what's in the glass. Could Mexican whisky become the next thing I explore alongside tequila and agave spirits? Have you tried Ōlta Mexican Whisky? Let me know what you think in the comments. © Tasting Tequila with Brad

500 Years of Mexican History & Tequila: The Story of Clase 33 with Luis Mejía What if you could taste 500 years of Mexican history through tequila? In this fascinating conversation, Luis Mejía Ahrens of Clase 33 takes us on a journey through the history of Mexico and the evolution of agave spirits—from the earliest forms of agave distillation to the modern tequila production methods we see today. We explore the four historic expressions of Clase 33: Conquista, Independencia, Revolución, and Democracia—four different eras, four different production methods, and one story connecting them all. From underground wood-fired ovens, hand extraction, spontaneous fermentation, and Filipino stills to masonry ovens, tahona, copper stills, stainless steel autoclaves, roller mills, diffusers, and column distillation, we taste how technology changed the way tequila and agave spirits were produced over time. But this isn't just a tequila tasting. It's a conversation about Mexican history, independence, the Mexican Revolution, technology, tradition, craftsmanship, and the changing identity of tequila. We taste the four expressions side by side and explore how each production method influences the tequila's flavor, mouthfeel, sweetness, smokiness, minerality, pepper, cooked agave character, and overall profile. One of the most fascinating parts of the conversation is the discussion around modern production methods—including diffusers and column stills—and why understanding how tequila is made can completely change the way you taste it. As Luis explains, each bottle represents a different moment in history: Conquista — the earliest agave distillation traditions Independencia — the emergence of open and more standardized tequila production Revolución — industrialization and the rise of stainless steel technology Democracia — modern tequila production and the technology of today Four eras. Four production methods. One incredible journey through Mexican history and tequila. If you're a tequila lover, agave enthusiast, tequila nerd, or simply interested in Mexican history, this is a conversation you won't want to miss. © Tasting Tequila with Brad

Sotol Blind Tasting: Which One Wins? 4 Mexican Sotols Put to the Test What happens when you take four completely different sotols, remove the labels, and taste them completely blind? Today, I'm putting Sol2Noches, Acrónimo, La Pulga, and Naiche head-to-head to find out which one stands out the most. Once these bottles go into the blind tasting, the labels, brand reputation, and price no longer matter. It's all about what's actually in the glass. Sotol is a fascinating Mexican spirit made from Dasylirion, also known as the desert spoon, which grows in the Chihuahuan Desert. Unlike tequila, sotol is not made from agave, but it has a unique character that can be earthy, vegetal, fruity, smoky, and incredibly complex. In this blind tasting, I explore the nose and flavor profiles of each sotol, comparing their earthy, green, citrus, nutty, smoky, peppery, and vegetal characteristics. I also reveal which bottles ranked highest for me and which one ultimately took the number-one spot. The results were surprisingly close, and none of these sotols was a loser. Each one brought something completely different to the tasting, which is exactly what makes exploring sotol so interesting. If you've never explored sotol before, this is a great place to start. Let me know in the comments which of these sotols you've tried and which one you think would be your favorite in a blind tasting. Cheers, and thanks for watching! © Tasting Tequila with Brad

I Make Mistakes in Tequila — But Here’s Why I Keep Doing This I’m going to get things wrong. And I know that’s probably a strange way to start a tequila video, but it’s the truth. I really try to be good at this, but the more time I spend in Mexico, the more distilleries I visit, and the more master distillers, brand owners, and people in the tequila industry I talk to, the more I realize how much there still is to learn. I’ve been drinking tequila for more than 20 years, but drinking tequila and actually understanding tequila are two completely different things. That’s why I travel to distilleries, walk through agave fields, see the ovens, fermentation tanks, and stills, and talk to the people actually making tequila. I’m going to make mistakes. I might pronounce something wrong, get a production detail wrong, or completely miss a flavor that someone else notices. And sometimes I’m going to change my opinion because I learned something I didn’t know before. And I’m okay with that. I’d rather keep learning than pretend I already know everything. There are people in the tequila industry who have forgotten more about tequila than I’ll probably ever know. One of the coolest parts of making this content is getting the opportunity to learn from them and bring that knowledge back here to share with you. That’s what I want this channel to be about: great tequila, agave spirits, the people making them, the places where they are made, and the stories behind the bottles. I’ll keep asking questions, traveling, tasting, and trying to get better at this. If there are things you’d like to see me do on this channel, or tequilas and agave spirits you’d like me to review or talk about, let me know in the comments. Cheers, and thanks for watching! © Tasting Tequila with Brad

Inside NOM 1675: The Different Side of Tequila at Casa Tequilera Joselito Tequila isn’t just about the Highlands and the Valley. On this trip, Tony and I headed somewhere completely different—around Lake Chapala to Tezán El Alto, Jalisco, to visit Casa Tequilera Joselito, NOM 1675, the home of Espíritu Bramido. We had already spent time talking with Master Distiller Oswaldo González about what they're doing here. This time, we had the opportunity to visit the distillery, walk through the production process, meet the people, and experience the place firsthand. Here’s what we explore: A visit to Casa Tequilera Joselito, NOM 1675 Blue Weber Agave from the Lake Chapala region Traditional masonry ovens used to cook the agave ⚙️ Roller mill and Tahona production methods Spontaneous fermentation with wild yeast Double distillation in copper pot stills The importance of the local water source ️ The barrel room and aging tequila How the terroir of Lake Chapala influences the tequila ‍‍ The González family's connection to the region Tasting tequila directly at the distillery A closer look at Joselito and where the brand is going One of the most interesting parts of this visit was seeing how the location, agave, water, fermentation, cooking, and distillation all come together to create a tequila with its own sense of place. A huge thank you to Oswaldo González, the González family, and the entire team at Casa Tequilera Joselito for opening their doors and allowing Tony and me to experience the process firsthand. If you've been to this distillery or have tried Espíritu Bramido or Joselito tequila, let me know what you think in the comments. © Tasting Tequila with Brad