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Bourbon + Orange Bitters in Tequila?! | Tierra de Ensueño Añejo Review What happens when a good tequila spends almost two years in a barrel that previously held bourbon and was later used to make orange bitters? Does the unusual barrel create something exceptional, or does it overpower the tequila's natural agave character? In this review, we explore the **Tierra de Ensueño Orange Bitters Single Barrel Añejo**, Volume 2, selected by Rob Gerard of the Tequila Collective. The barrel originally held bourbon before being used to make orange bitters. It was then filled with Tierra de Ensueño Blanco at 45% alcohol and left to age for approximately 24 months. Rob first tasted the tequila in January 2025, continued evaluating it over the following months, and ultimately decided to pull it from the barrel in August 2026. The tequila comes from NOM 1580 in the Highlands and is produced using traditional brick ovens, a roller mill, open fermentation in stainless steel tanks without agave fibers, and double distillation in copper pot stills. Master distiller Sergio Cruz and master blender Oscar Vasquez are also part of the story behind this release. In the glass, the tequila brings together cooked agave, deep orange, bourbon-like vanilla, toasted notes, and baking spices, including a possible hint of clove. On the palate, the orange bitters influence becomes more pronounced, bringing sweet orange, orange-peel bitterness, a drying finish, wood tannins, and a touch of baking spice or cinnamon. Unlike the Cherry Bitters release, which leans toward darker fruit notes and sweetness, this Orange Bitters expression offers a different experience. The orange oils, bitterness, and dry finish stand out, while the cooked agave remains present beneath the barrel influence. Is this an everyday Añejo, or a distinctive pour for exploring how an unusual barrel can change tequila without completely hiding its agave character? Watch the full tasting and decide for yourself. **Have you tried the Tierra de Ensueño Cherry Bitters or Orange Bitters releases?** Which one would you choose? Share your thoughts in the comments, and check out the original Cherry Bitters review on the channel. Thanks for watching. Cheers! Follow me: Instagram: https://instagram.com/tastingtequilawithbrad Facebook: https://facebook.com/tastingtequilawithbrad © Tasting Tequila with Brad

SIEMPRE Supremo: NOM 1137 vs. NOM 1414 — Better or Worse? Did SIEMPRE Supremo get better after changing distilleries, or did the change alter what made it special? In this video, I compare two versions of SIEMPRE Supremo produced at NOM 1137 and NOM 1414 to explore their differences in production methods, aroma, and flavor. The NOM 1137 version from La Cofradía uses agave from the valley region, water associated with the volcano, wooden fermentation tanks, and full copper pot stills. The NOM 1414 version uses highlands agave, stainless steel fermentation tanks, and stainless steel pot stills with copper contact. Both versions are cooked in traditional stone ovens, extracted using a tahona, fermented with agave fibers, and bottled at 54% ABV. During this side-by-side tasting, I compare their cooked agave, earthy and vegetal notes, citrus, sweetness, pepper, and finish. I also discuss how differences in agave, water, yeast, and production methods may influence the flavor of each tequila. After tasting both versions, I share which one I prefer and whether I think the move to NOM 1414 improved SIEMPRE Supremo. Have you tried both versions of SIEMPRE Supremo? Let me know which one you prefer and what differences you noticed. Cheers! Follow me: Instagram: https://instagram.com/tastingtequilawithbrad Facebook: https://facebook.com/tastingtequilawithbrad © Tasting Tequila with Brad

This Is NOT Tequila! The Truth About Cielo Azteca Reposado What happens when you buy a bottle labeled Cielo Azteca 1950 Reposado, thinking you're getting tequila, only to discover that it isn't tequila at all? In this video, I explain how I came across this bottle in Cabo San Lucas, Mexico, and what I discovered after taking a closer look at its label. This bottle was purchased at Walmart in Mexico for approximately $8. Although the word “Reposado” stands out on the label, the bottle identifies the product as “Licor de Agave.” The video explains the difference between this agave liqueur, mixto tequila, and 100% Blue Weber agave tequila. I also discuss what the label reveals about the product, including its 28% ABV, the use of agave and neutral grain spirit, and the caramel coloring responsible for its appearance. The goal is to explain why reading the label matters when choosing a bottle in Mexico, especially in resort areas such as Cabo San Lucas. Have you ever purchased something in Mexico that you thought was tequila, only to discover it was something different? Share your experience in the comments. Cheers! Follow me: Instagram: https://instagram.com/tastingtequilawithbrad Facebook: https://facebook.com/tastingtequilawithbrad © Tasting Tequila with Brad

3 Calvados-Aged Tequilas in a Blind Taste Test… I Got Them All Wrong! What happens when three añejo tequilas from different distilleries are aged in French apple brandy barrels? In this video, I put three Calvados barrel-aged tequilas through a three-way blind tasting to discover how they compare in aroma, flavor, minerality, cooked agave, apple, cinnamon, and barrel spice. The three tequilas come from NOM 1123, NOM 1414, and NOM 1648. The lineup includes Cascahuín, Alma del Jaguar, and a House of Rare selection that was still aging in the barrel when it was sampled. Each tequila has a different production story. The Cascahuín expression is cooked in stone ovens, crushed using a roller mill, fermented in stainless steel tanks, and twice distilled in copper stills before aging in Calvados barrels. Alma del Jaguar comes from NOM 1414, where the agave is cooked in stone ovens, crushed using a roller mill, and fermented in stainless steel tanks with open-air fermentation, wild and cultivated yeast, and classical music played during fermentation. The House of Rare selection is also made using stone ovens, roller mill extraction, stainless steel fermentation, and distillation in stainless steel pots with copper coils. Two of the tequilas were aged for 18 months. The third was still aging when it was sampled, so its exact aging time was unknown. During the blind tasting, I compare the aromas and flavors of all three before revealing their identities. I also share my impressions of the apple, cooked agave, minerality, cinnamon, citrus, sweetness, and barrel spice found in each glass. The results surprised me, and I got all three identifications wrong. All three were fantastic, but each had its own character. Have you tried Calvados-aged tequila? Let me know your thoughts in the comments. Cheers! © Tasting Tequila with Brad

110 Proof vs 80 Proof Tequila: Which Has More Flavor? | SOCORRO Blanco Does 110 proof tequila deliver more flavor than 80 proof, or can the lower-proof version reveal flavors that are harder to notice at higher strength? In this video, I compare two SOCORRO Blanco tequilas produced using the same yeast profile: SOCORRO 110 Singular Edición and the standard 80-proof SOCORRO Blanco. Both tequilas come from NOM 1610 in Arandas, Jalisco, in the Highlands. They are made with 100% Blue Weber agave, cooked in traditional masonry ovens, extracted using a roller mill, and fermented in stainless steel tanks without agave fibers. SOCORRO uses both selected yeast and naturally occurring wild yeast, with fermentation taking approximately 96 hours. The tequilas are then distilled twice using stainless steel pot stills with copper components. The SOCORRO 110 Singular Edición is bottled at 55% ABV, or 110 proof. For this release, only the hearts of the second distillation are used, without blending the heads or tails back into the finished spirit. The standard SOCORRO Blanco is bottled at 40% ABV, or 80 proof. During this side-by-side tasting, I compare their aromas, flavors, sweetness, mouthfeel, and finish. The 80-proof Blanco offers floral notes, cooked agave, citrus, sweetness, and peppery heat. The 110-proof version brings stronger cooked agave, more heat, a pronounced mouthfeel, lime, and a darker cacao-like note. I also discuss how yeast influences tequila’s aromas and flavors, the production details behind the 110 Singular Edición, and why I recommend tasting the 80-proof Blanco first before moving to the higher-proof expression. Have you tried either SOCORRO Blanco? Do you prefer the traditional 80-proof tequila or the 110-proof Singular Edición? Share your thoughts in the comments. Thanks for watching. Cheers! © Tasting Tequila with Brad

Why Does Socorro 110 Have a Green Sticker? | Brian Ashcraft Interview Why does Socorro 110 Singular Edición have a green sticker covering part of its label? In this interview, Brad Niccum sits down with Brian Ashcraft, Senior Director of Brands at Socorro Tequila, to discuss the story behind the bottle, its high-proof tequila, and the effort to create a more transparent tequila label. Brian explains how the team set out to create a flavorful 110-proof tequila at a competitive price while pushing the boundaries of how much production information could be displayed on the bottle. The conversation explores the label approval process, the role of the CRT, and why certain laboratory results had to be covered for the U.S. market. The interview also covers the information displayed on the bottle, including agave, water, yeast, production details, and distillation. Brian discusses the work involved in developing the 110-proof expression, how it relates to Socorro’s regular Blanco, and the team’s goal of delivering a rounded, flavorful tequila rather than just a high-proof spirit. Brian also shares the team’s reaction to winning Double Gold at the Agavos Awards and discusses the importance of making a tequila that appeals to both enthusiasts who value production transparency and people who simply want to enjoy the spirit. Watch the full conversation with Brian Ashcraft to learn more about Socorro 110 Singular Edición and the story behind its distinctive label. Follow me: Instagram: https://instagram.com/tastingtequilawithbrad Facebook: https://facebook.com/tastingtequilawithbrad © Tasting Tequila with Brad

DOS LOCOS Blanco Tequila: Can 2% Traditional Production Change the Flavor? What happens when 98% of a tequila made using modern production methods is blended with 2% made using traditional techniques, including crushing cooked agave by hand with wooden mallets? In this video, I explore DOS LOCOS Blanco and its unusual production process. Made at NOM 1459, Tequila Seleco de Matatlán, in Amatitán, Jalisco, this tequila blends two production methods using 100% Blue Weber agave. The 98% portion uses agave cooked in an autoclave, crushed with a roller mill, fermented in stainless steel tanks, and distilled in stainless steel pots. The remaining 2% uses agave cooked in a traditional wood-fired oven made with clay and stone, crushed by hand using a wooden mallet and a canoa maza, fermented in open-air vessels, and distilled in a copper pot still. Bottled at 40% ABV (80 proof), I taste DOS LOCOS Blanco and share my thoughts on its cooked agave, citrus, light pepper, herbal characteristics, subtle smoky notes, sweetness, mouthfeel, and finish. I also discuss its affordability in Mexico and its expansion into U.S. retailers. Have you tried DOS LOCOS Blanco? Let me know what you think in the comments. Cheers, everybody! Follow me: Instagram: https://instagram.com/tastingtequilawithbrad Facebook: https://facebook.com/tastingtequilawithbrad © Tasting Tequila with Brad

Montagave Showcase Single Barrel Reposado Review: 98 Proof & Worth $125? In this review, I’m tasting Montagave’s Showcase Wine and Spirits single barrel reposado, bottled at 98 proof and aged in a Bordeaux wine barrel. This special release comes from NOM 1123, Cascahuín, in El Arenal, Jalisco. Montagave takes a different approach to barrel aging, using French oak wine barrels from Bordeaux, France. This bottle is single barrel selection number 117 and retails for approximately $125. I discuss the production process, including Blue Weber agave from the valleys of Jalisco, traditional brick ovens, roller-mill extraction, fermentation in stainless steel tanks, and double distillation. I also share my thoughts on the price, what makes this single barrel release different, and why I enjoy discovering special bottles beyond my usual tequila choices. Have you tried Montagave or any of its single barrel releases? Do you enjoy its Bordeaux-aged expressions? Share your thoughts in the comments. Thanks to Rob from The Tequila Collective for bringing this bottle to my attention and helping me get my hands on it. For more tequila reviews and information, check out The Tequila Report. Cheers! Follow me: Instagram: https://instagram.com/tastingtequilawithbrad Facebook: https://facebook.com/tastingtequilawithbrad © Tasting Tequila with Brad

Escalón La Tahona Blanco Review: A Stunning Bottle with Serious Tequila Flavor Can a tequila have a beautiful, high-end bottle and still deliver the traditional flavor that serious tequila enthusiasts are looking for? In this review, I’m tasting Escalón Selección La Tahona Blanco, a tequila whose flavor profile I had a small part in helping select during its development. One of the founders, Alex Jones, invited me to be part of the process as the team explored different proofs and flavor profiles. The result is a tequila made with 100% Blue Weber agave grown in the highlands of Jalisco, cooked in traditional stone ovens, and crushed using a traditional tahona. The agave juice undergoes open-air spontaneous fermentation in wooden tanks using naturally occurring yeast, without agave fibers. Classical music is also played during fermentation. The tequila is then twice distilled in copper pot stills and bottled at 41% ABV (82 proof). In this review, I discuss the story behind the Escalón name, the meaning of the golden triangle on the bottle, and the team’s vision for the brand. I also share my tasting notes, including cooked agave, citrus, minerality, pepper, buttery notes, orange, and floral character. Escalón Selección La Tahona Blanco received a Double Gold medal at the 2026 Agavos Awards. A beautiful bottle is one thing, but how does the tequila taste? Watch the full review to hear my thoughts. Have you seen or tried Escalón Tequila? Do you think a tequila can have both a beautiful bottle and great flavor? Let me know in the comments. Thanks to Alex, Sergio Cruz, and the entire Escalón team for allowing me to be a small part of this journey. Cheers! © Tasting Tequila with Brad

Where Do You Really Learn Tequila? 2 Educational Resources You Should Know Where do you really learn about tequila? If you want to understand more than whether a bottle tastes smooth, it's time to explore the production methods, agave cultivation, fermentation, distillation, aging, and terroir behind the spirit. In this video, I share two educational resources for anyone who wants to learn more about tequila and the wider world of Mexican agave spirits. One offers free online courses, while the other provides a more structured approach to tequila education and certification. **In This Video:** - Where to start learning about tequila and agave spirits - PKGD University and its free educational platform - Tequila 101, Mezcal Fundamentals, and Raicilla courses - Producer-specific courses featuring brands such as G4 and El Viejito - The International Tequila Academy (ITA) and structured tequila education - Agave cultivation, cooking, fermentation, and distillation - Brick ovens, autoclaves, roller mills, and tahonas - Tequila regulations, aging, sensory evaluation, and terroir - How production knowledge can help you better understand what you smell and taste You don't have to become a tequila sommelier to enjoy tequila. But learning how agave spirits are produced can help you appreciate the differences between bottles and understand what contributes to their individual flavor profiles. Beyond courses, I also recommend reading The Tequila Report and exploring educational tequila podcasts and producer interviews to deepen your knowledge. **Have you taken a tequila education course, or are you just getting started?** Let me know in the comments, and feel free to ask questions about learning more about tequila and agave spirits. Cheers, and thanks for watching! **Resources mentioned in this video:** - PKGD University - International Tequila Academy (ITA) - The Tequila Report - Agave Social Club podcast © Tasting Tequila with Brad

Montagave Tequila: The Story Behind Its Unique Flavors | John Melvin Interview What makes Montagave Tequila different? In this interview, Brad sits down with John Melvin, co-founder of Montagave, to explore the story behind the brand, its partnership with Cascahuín, and its commitment to creating distinctive tequila through quality ingredients, thoughtful experimentation, and unique barrel selections. John shares his journey from whiskey and wine to tequila, how a special tequila project for his wedding helped inspire the brand, and why he and his wife, Lucy, decided to build a family-owned business focused on quality rather than simply chasing volume. **In This Interview:** - John Melvin's journey into the tequila world - How Montagave began as a personal project - The brand's relationship with Cascahuín and the Rosales family - Why barrel selection plays such an important role in Montagave's flavor development - How wine barrels can contribute fruit, floral notes, and a rounded mouthfeel - The idea behind Montagave's concrete egg and its distinctive mineral character - The experimentation behind the brand's different expressions - Why some barrels become exceptional while others need more time - The importance of quality, craftsmanship, and family ownership - Goodjuice events and their focus on quality spirits and education John also discusses the challenges of building a small tequila brand, the importance of finding trustworthy partners, and why every release should deliver a flavor experience that the team genuinely believes in. If you're interested in tequila production, barrel finishing, agave spirits, and the people behind independent tequila brands, this conversation offers an inside look at Montagave's approach. **What do you think makes a tequila truly special—its production process, the barrels, or the final flavor in the glass?** Share your thoughts in the comments! Subscribe for more tequila reviews, interviews, tasting notes, and conversations with the people shaping the agave spirits world. Cheers! Follow me: Instagram: https://instagram.com/tastingtequilawithbrad Facebook: https://facebook.com/tastingtequilawithbrad © Tasting Tequila with Brad

Is Your Glass Changing Your Tequila? The 20-Minute Experiment Have you ever poured a tequila that tasted fantastic, only to come back 20 minutes later and find that it tastes flatter, softer, or almost watered down? Could the glass you're drinking from be changing your tequila experience? In this video, I explore the science behind tequila aroma and flavor by testing the same SIEMPRE tequila in four different glasses. After letting them sit for approximately 20 minutes, I compare their aromas and flavors to see what changed. Tequila contains ethanol, water, and volatile aroma compounds that contribute to the characteristics we enjoy. As tequila sits in an uncovered glass, these compounds interact with the air, and the shape of the glass may influence how aromas collect near the opening or dissipate into the surrounding space. **In This Tequila Experiment:** - Why tequila may taste different after sitting in a glass - How ethanol evaporation differs from changes in aroma - How glass shape and opening size may affect your nose - A comparison of four different glasses - What changed after approximately 20 minutes - Which glass preserved the aroma and flavor best in this experiment The results were surprising: the four glasses did not deliver the same aroma or flavor experience after the wait. Based on this experiment, I share my thoughts on choosing a glass and pouring smaller amounts when you want to enjoy tequila slowly. Have you noticed your tequila tasting different after sitting in a glass? Which glass do you prefer for sipping tequila? Let me know in the comments! Thanks to SIEMPRE for making great tequila and being a great partner. And if you have a tequila question you'd like me to investigate, leave a comment or send me a DM. Cheers, and enjoy good tequila! 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

SANTO 110 New vs Old: Can You Taste the Difference Blind? Can changing distilleries change a tequila enough that you can tell the difference in a blind taste test? Today, we're putting the OLD SANTO 110 head-to-head with the NEW SANTO 110 to find out which one comes out on top! Both bottles are 110 proof (55% ABV), but they're produced at completely different distilleries. The original SANTO 110 was produced at NOM 1107, while the new version comes from NOM 1662, Destilería Unión. The new release also features updated packaging. In this blind comparison, I explore the differences in aroma, flavor, cooked agave, citrus, and minerality. I also discuss the similarities between the two tequilas and whether the move to a new distillery has made a noticeable difference. After tasting both without knowing which was which, I reveal my preference and share why I think the new SANTO 110 offers a slight improvement over the original. Have you tried the old or new SANTO 110? Which version do you prefer? Let me know in the comments! **In This Video:** - OLD vs. NEW SANTO 110 blind taste test - NOM 1107 vs. NOM 1662 - Comparing two 110-proof (55% ABV) tequilas - Cooked agave, citrus, and minerality tasting notes - Did the new distillery improve SANTO 110? - My final verdict: which SANTO 110 wins? For more tequila reviews and information, check out The Tequila Report at thetequilareport.com/subscribe. It's free! Cheers! © Tasting Tequila with Brad

MIJENTA Maestra Selection No. 3: Seed-Grown Agave & 100 Proof Tequila MIJENTA Maestra Selection No. 3 is a 100-proof Tequila Blanco that takes a different approach to traditional tequila production. Made with seed-grown Blue Weber agave, volcanic stone, wooden fermentation tanks, copper pot stills, and clay pots, this limited-edition release brings traditional techniques back into the spotlight. In this video, we're tasting MIJENTA Maestra Selection No. 3 and exploring what makes its production process so interesting. The agave is grown from seed in Jamay, Jalisco, near the shoreline of Lake Chapala. It's slowly cooked in a volcanic stone oven, crushed using a tahona made from the same type of stone, and fermented in wooden tanks with the agave fibers left in. After distillation in copper pot stills, the tequila rests in clay pots for 15 days before bottling. Bottled at 50% ABV (100 proof), this blanco offers a fascinating combination of traditional production methods and a carefully developed flavor profile. **What does it smell and taste like?** On the nose, I pick up cooked agave, vanilla, caramel, roasted pineapple, cinnamon, and earthy notes. On the palate, cooked agave remains at the center, joined by grapefruit, lime, roasted pineapple, floral character, and a distinctive earthy, clay-like minerality. The finish brings pepper, gentle heat, and lingering floral sweetness without overwhelming alcohol intensity. The seed-grown agave concept is another highlight. Rather than relying exclusively on cloned agave plants, this approach supports greater agricultural diversity and offers a different way to explore the character of Blue Weber agave. MIJENTA Maestra Selection No. 3 is a fascinating example of how traditional techniques can shape a modern blanco tequila. Have you tried any of the MIJENTA Maestra Selection releases? Let me know what you think of No. 3 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

MIJENTA: The Woman Behind It | From Wine to Tequila Master Distiller From wine to tequila master distiller — this is the story of Ana María Romero and her journey with MIJENTA. In this interview, Ana María Romero shares how her background in wine helped shape the way she understands tequila, aroma, flavor, fermentation, cooking, distillation, and the many details that influence the final character of a tequila. She explains how she began studying tequila, visited distilleries, developed a deeper understanding of tequila aromas, and worked to understand how different production decisions can change the spirit. We also talk about MIJENTA, including the importance of highland agave, red soil, water, yeast, fermentation, cooking time, temperature control, and the delicate floral and fruity character she wanted to create. Ana María explains why she believes every stage of tequila production matters — from the agave and water to cooking, fermentation, distillation, aging, and even bottling. She also discusses what happens when a tequila brand moves from one distillery to another and how producers can work to maintain a consistent profile. The conversation goes even deeper into seed-grown agave, traditional tequila-making techniques, tahona crushing, fermentation with fibers, clay-pot stabilization, terroir, barrel aging, cristalino tequila, aroma development, and tequila tasting. If you've ever wondered what actually makes one tequila taste different from another, this interview offers a fascinating look inside the process from an experienced master distiller. Watch as Ana María Romero takes us from wine to tequila and explains the craft, science, and passion behind MIJENTA. Featured: MIJENTA Tequila Blanco / Maestra Selection Master Distiller: Ana María Romero 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