Wine barrel tequila, Don Rico Añejo review, additive free tequila, añejo tequila review, tequila tasting notes, NOM 1608 tequila — is this wine barrel finish actually done RIGHT? In this episode of Tasting Tequila with Brad, I break down Don Rico Añejo, an additive-free tequila coming out of NOM 1608 with a unique double cask aging process. This tequila spends time in both bourbon barrels and French oak Cabernet wine barrels, creating a rich, dessert-style profile you don’t see every day. We’re diving into full production details, including traditional horno cooking, roller mill extraction, open-air fermentation, and double distillation. Then we get into the tasting — covering the nose, palate, and finish — with notes like cooked agave, vanilla, caramel, chocolate, and raspberry from that wine influence. If you’re into additive-free tequila, finished spirits, or looking for a unique añejo that pushes the boundaries while still respecting the agave, this is one you need to check out. What You’ll Learn: • Don Rico Añejo Review • Wine Barrel Tequila Explained • Additive-Free Tequila Breakdown • Full Tasting Notes • Is It Done RIGHT? Tequila Details: • NOM 1608 • 100% Blue Weber Agave • Roller Mill Extraction • Open-Air Fermentation • Double Distilled (Stainless + Copper Coils) • Aged in Bourbon + French Oak Cabernet Wine Barrels Drop a comment: Would you try a wine barrel tequila… or is that going too far? Like & Subscribe for real tequila reviews — no fluff, no BS. #tequila #anejotequila #additivefreetequila #tequilareview #agavespirits #sippingtequila #crafttequila #tequilalovers © Tasting Tequila with Brad

Emblema Tequila review and interview with founders Jean Birlain and Alex Cardenas. This additive-free tequila focuses on Mexican history, culture, and traditional production methods. In this episode of Tasting Tequila with Brad, I sit down with the founders of Emblema Tequila to break down the story behind one of the most unique new tequila brands on the market. Jean Birlain and Alex Cardenas share how Emblema was built around Mexican history, art, and culture, starting in Mexico before expanding to the U.S.—something you don’t see often in today’s tequila industry. We dive into: • Why they launched in Mexico FIRST • Their work with NOM 1480 in Amatitán • Single estate agave and traditional production • Stone oven cooking, fermentation, and distillation • Unique barrel aging techniques (including custom flavor infusion) • The connection to the Museo Nacional de las Artes Gráficas • The story behind the Emblema name and label design Plus, I give my tasting notes on their Blanco and Añejo and break down what makes this tequila stand out. If you’re into additive-free tequila, traditional methods, and real brand stories, this is one you don’t want to miss. Have you tried Emblema yet? Drop your thoughts in the comments! #Tequila #AdditiveFreeTequila #TequilaReview #Agave #CraftTequila #TequilaLovers #BlancoTequila #AnejoTequila #TequilaInterview #MexicanTequila #TequilaNerd #TastingTequila © Tasting Tequila with Brad

Putting tequila in the freezer might make it smoother—but it actually kills the flavor. In this video, I break down the science behind why cold tequila tastes dull and what you should do instead. If you’ve ever wondered why your tequila tastes flat or muted, the answer comes down to aroma, temperature, and how your brain processes flavor. From volatility of aromatic compounds to how your nose affects taste, this is something every tequila drinker needs to understand. We’ll also look at: • Why bars freeze bad tequila • Why good tequila should NEVER be ice cold • How a stuffed nose (cold/allergies) affects flavor • The difference between cheap vs additive-free tequila And yes… we’re putting it to the test. If you enjoy tequila reviews, education, and industry insights, make sure to subscribe to Tasting Tequila with Brad. © Tasting Tequila with Brad

What happens when a tequila cook goes wrong… and turns into the BEST blanco of the year? In this review, I break down House of Rare Founder’s Cut Blanco — a limited 777 bottle release that won Best in Show at ADI 2025. This is one of the most unique production stories I’ve seen in tequila. An oven shuts off mid-cook… Instead of dumping the batch… they keep going. The result? A 68-hour cook and one of the most complex blancos I’ve tasted. In this video, I cover: • Full tasting notes (nose, palate, finish) • Production breakdown (NOM 1648 – Herencia de Agaves) • The “accident” that created this tequila • Whether this is actually worth the hype This tequila is additive-free, bottled at 46% ABV, and comes from El Arenal in the Tequila Valley. If you’re into high-proof tequila, traditional production, and unique small-batch releases… this is one you need to know about. I also have an interview coming soon with Miguel Ortiz — so make sure you’re subscribed. #tequila #tequilareview #additivefreetequila #blancotequila #agavespirits © Tasting Tequila with Brad

Tahona vs roller mill tequila—does extraction method REALLY change the flavor? In this blind tequila tasting, we put two tequilas made from the SAME agave, same cook, same fermentation, and same distillation to the test. The ONLY difference? Tahona vs roller mill extraction. In this episode of Tasting Tequila with Brad, we break down one of the biggest debates in tequila: does traditional tahona crushing actually create a better, more complex tequila… or is that just hype? You’ll see a true blind test comparison between Trujillo Tahona and CUARENTA roller mill tequila—and the results might surprise you. Huge thanks to Trujillo for sending over the tequila and for the incredible hospitality. Visiting the distillery and staying at Casa Trujillo was an amazing experience that I highly recommend. Let me know in the comments: Do you think tahona actually makes a difference? What You’ll Learn: • Tahona vs roller mill tequila differences • How extraction impacts flavor and texture • Blind tasting results (no bias) • Why production methods matter (or don’t) Subscribe for More Tequila Content: Reviews Blind tastings Distillery deep dives Additive-free tequila education #Tequila #Tahona #TequilaReview #AdditiveFreeTequila #TequilaBlindTest #TequilaEducation #Agave #BlancoTequila #TequilaLovers #CraftTequila © Tasting Tequila with Brad

Marcado 28 Reposado Review | Additive-Free Tequila Breakdown Is Marcado 28 Reposado just another celebrity tequila… or is this one actually legit? In this review, I break down everything you need to know about this additive-free reposado tequila—from production and aging to tasting notes and overall value. I also recently sat down with co-founders Michael Voltaggio and Bruno Barba, and that full interview is now live on the channel—make sure to check that out after this review. This tequila is produced at NOM 1502 (Auténtica Distillery) using traditional methods and aged for 8 months in American oak barrels, giving it a unique balance of agave and barrel influence. In this video: • Marcado 28 Reposado review • Tasting notes (aroma, palate, finish) • Additive-free tequila discussion • Is it worth the price? • Celebrity tequila vs real craftsmanship If you enjoy tequila reviews, additive-free tequila content, and deep dives into how tequila is made, you’re in the right place. Don’t forget to like, subscribe, and drop a comment if you’ve tried Marcado 28! #tequila #tequilareview #additivefree #reposado #agavespirits © Tasting Tequila with Brad

Stop Pairing Tequila With Spicy Food (Biggest Tequila Mistake Explained!) Stop pairing tequila with spicy food… it’s the biggest tequila mistake most people make. In this episode of Tasting Tequila with Brad, I break down the best food pairings for tequila and explain why spicy foods can actually ruin your tasting experience. If you’ve ever wondered what to eat with tequila—this video will completely change how you drink it. We’ll cover how to pair: • Blanco tequila with fresh, acidic foods like ceviche, sushi, and guacamole • Reposado tequila with grilled meats, steak, and savory dishes • Añejo and extra añejo tequila with desserts like chocolate, churros, caramel, and banana bread I also explain the golden rule of tequila pairing and why balancing acidity, fat, and sweetness is key to enhancing the agave flavor. Whether you’re new to tequila or a seasoned agave enthusiast, this guide will help you elevate your tequila experience and avoid common pairing mistakes. What You’ll Learn • Why spicy food and tequila don’t mix • The best foods to pair with each type of tequila • How to enhance flavors in high-proof tequila • Easy food pairing ideas you can try at home If you enjoy tequila reviews, education, and interviews with industry experts: Subscribe for more Tasting Tequila with Brad Drop a comment: What’s your favorite tequila pairing? © Tasting Tequila with Brad

Celebrity Tequila Done RIGHT?! Marcado 28 Interview w/ Michael Voltaggio & Bruno Barba Marcado 28 Tequila Interview with Michael Voltaggio and Bruno Barba — is this celebrity tequila actually legit? In this deep dive, we break down production, flavor profile, agave sourcing, and what makes this tequila different. In this episode of Tasting Tequila with Brad, I sit down with Top Chef winner Michael Voltaggio and Bruno Barba, whose family has over 10 generations in tequila production, to talk about the story behind Marcado 28 Tequila. We go deep into: • Traditional tequila production methods (autoclave vs horno) • Open-air fermentation and yeast selection • Roller mill extraction vs tahona discussion • How a chef helped design the flavor profile • What REAL additive-free tequila should taste like • The difference between celebrity tequila vs authentic tequila This is one of the most transparent conversations I’ve had about how tequila is actually made. Tasting Notes (Marcado 28) • Cooked agave sweetness upfront • Citrus + herbal transition • Pepper + spice finish • Balanced reposado with agave still leading Like | Comment your favorite tequila | Subscribe Chapters 00:00 Intro 00:30 Meet Michael Voltaggio & Bruno Barba 02:00 10 Generations of Tequila History 05:00 Why Marcado 28 Was Created 09:00 What Celebrity Tequila Gets Wrong 13:00 Flavor Profile Breakdown 17:00 FULL Production Process (Nerd Section ) 25:00 Chef Perspective on Tequila 30:00 Reposado Breakdown 35:00 Future Añejo Plans 40:00 Final Thoughts © Tasting Tequila with Brad