Tasting Tequila with Brad

Bradley Niccum
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Video at www.youtube.com/@Tastingtequilawithbrad Dive deep into the world of tequila with exclusive interviews from the industry's leading figures. Each episode, we bring you candid conversations with master distillers, brand founders, and agave experts who share their stories, craft secrets, and passion for tequila. Whether you’re a seasoned aficionado or just beginning your tequila journey, join us as we explore the rich culture, traditions, and innovations shaping this iconic spirit. Discover what makes tequila truly special, one sip at a time. Follow me at @tastingtequilawithbrad Facebook, Instagram, TIKTOK.

  1. Sep 8

    Sotol Blind Tasting: Which One Wins? 4 Mexican Sotols Put to the Test

    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

    Sotol Blind Tasting: Which One Wins? 4 Mexican Sotols Put to the Test

  2. Sep 7

    I Make Mistakes in Tequila — But Here’s Why I Keep Doing This

    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

    I Make Mistakes in Tequila — But Here’s Why I Keep Doing This

  3. Sep 6

    Inside NOM 1675: The Different Side of Tequila at Casa Tequilera Joselito

    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

    Inside NOM 1675: The Different Side of Tequila at Casa Tequilera Joselito

  4. Sep 4

    Valor Single Barrel Tequila: A Barrel With a Purpose

    Valor Single Barrel Tequila: A Barrel With a Purpose Some people have problems with single barrel tequilas. For me, this is one of the reasons I love them. In this video, I take you behind the scenes of my personal Valor Añejo single barrel selection at NOM 1599 Familia Landeros, just outside San Pedro Los Landeros. This bottle isn't officially bottled yet, and there isn't an official label on it yet. But this is the tequila straight from the barrel that I personally selected—and this barrel has a much bigger purpose. Here’s what we explore: My personal Valor Añejo single barrel selection A visit to NOM 1599 Familia Landeros ‍‍ Selecting the barrel with my wife Tony, my daughter Britney, and her boyfriend Chris How every single barrel can have its own personality Helping Keith from Paragon Pacific Imports select his own Valor single barrel Tasting through the upcoming Valor Añejo and Extra Añejo How previous projects helped bring water to families in San Pedro Los Landeros ❤️ How profits from this single barrel will support the Hinta Foundation A look at the upcoming projects involving healthcare Why this is more than just another single barrel tequila There will likely be only around 260+ bottles of this special single barrel, with pre-orders coming before its release this fall. This is a barrel with a purpose. It isn't just a single barrel for the sake of being a single barrel. It's an opportunity to enjoy something special while helping support a great foundation and the community of San Pedro Los Landeros. If you like Valor Tequila, let me know in the comments. And tell me what you think about single barrel tequilas and the experience of selecting a barrel yourself. © Tasting Tequila with Brad

    Valor Single Barrel Tequila: A Barrel With a Purpose

  5. Sep 3

    LOTE M77 Reposado: The Story Behind This Craft Tequila | Exclusive Interview with Eric

    LOTE M77 Reposado: The Story Behind This Craft Tequila | Exclusive Interview with Eric Discover the story behind LOTE M77 in this exclusive interview with founder Eric, a military veteran, tequila entrepreneur, and passionate advocate for craft tequila. We dive into the journey behind LOTE M77, the brand’s micro-batch philosophy, and the careful decisions that make each lot unique. In this episode, we talk about the new LOTE M77 Reposado, how it compares to the Batch 1 Blanco, and why Eric chose to produce both expressions from the same Batch 2 tequila. We explore the production process at NOM 1477, including mampo stone ovens, tahona extraction, open-air fermentation with naturally occurring yeast and agave fibers, and the differences between wood-fired and steam cooking. We also discuss the influence of French oak on the Reposado, five months of stabilization, the importance of terroir and agave selection, and why the same NOM can produce completely different tequila profiles depending on the tools, methods, and people involved. Beyond the tequila itself, Eric shares the story behind iHeart Agave Festival, the Noban Tequila Club, his vision for supporting small craft brands, and the importance of building a tequila community where brands support and promote one another. Here’s what we explore: The story behind LOTE M77 Batch 1 vs. Batch 2 Blanco LOTE M77 Reposado and French Oak aging Micro-batch tequila production NOM 1477 and its different production methods Tahona extraction and open-air fermentation Wood-fired vs. steam-cooked agave Valley agave and future expressions The challenges of producing only limited quantities iHeart Agave Festival Noban Tequila Club and supporting craft tequila brands Eric’s journey from military service to tequila entrepreneurship The future of LOTE M77 and new tequila projects If you’re passionate about craft tequila, small-batch production, and the people behind the bottles, this interview gives you an inside look at what makes LOTE M77 different. © Tasting Tequila with Brad

    LOTE M77 Reposado: The Story Behind This Craft Tequila | Exclusive Interview with Eric

  6. Sep 3

    Accidental Joven: What Happens When You Mix Two Elevación 1250 Tequilas?

    Accidental Joven: What Happens When You Mix Two Elevación 1250 Tequilas? What happens when you accidentally mix two Elevación 1250 tequilas that were never supposed to be mixed? You might just create something incredible. In this video, I recreate the accidental Joven made by combining Elevación 1250 Blanco Rosa and Añejo Rosa Fuerte in a 1:1 ratio to find out if this unexpected combination is actually better than drinking them separately. Here’s what we explore: Elevación 1250 Blanco Rosa — a 42% ABV Blanco rested for 15 days in Napa Valley Cabernet Sauvignon barrels Añejo Rosa Fuerte — aged for 14 months in those same Cabernet Sauvignon barrels What happens when these two expressions are accidentally combined Deep wine, fruit, cooked agave, oak, leather, and tobacco notes How the proof, barrel influence, and flavors change in the accidental blend Why this unexpected combination tastes remarkably smooth and buttery Made at NOM 1522 Hacienda De Ora by Master Distiller Eliana Partida The crazy part? This wasn't a planned tequila expression. Alex Danalof from The Beverage Collective accidentally created the combination when he thought his glass of Blanco Rosa was empty and poured Añejo Rosa Fuerte into the same glass. Now I'm recreating that mistake to see if it really works. Would you try this accidental Joven? What ratio would you use with Elevación 1250 Blanco Rosa and Añejo Rosa Fuerte? Let me know in the comments what your favorite Elevación 1250 tequila is and whether you've ever created your own tequila blend. © Tasting Tequila with Brad

    Accidental Joven: What Happens When You Mix Two Elevación 1250 Tequilas?

  7. Sep 1

    Tequila Made With Fire?! AMATITENA Blanco Review | Inside NOM 1477

    Tequila Made With Fire?! AMATITENA Blanco Review | Inside NOM 1477 What happens when tequila is made with mesquite wood fire from start to finish? I recently visited NOM 1477 in Amatitán, Jalisco, with my wife Tony and witnessed firsthand how AMATITENA is produced using an incredibly traditional approach to tequila making. AMATITENA is made by Maestro Tequilero Alberto Partida at Taller de Laa de Amatitán in the Valley of Jalisco. From cooking the agave with mesquite wood fire to crushing it with a tahona, fermenting it in open wooden vats with agave fibers and wild yeast, and distilling it in copper pot stills heated by wood fire, almost every part of the process connects this tequila to its traditional roots. In this video, we take a closer look at: Cooking agave with mesquite wood fire Valley agave from around Amatitán Traditional tahona extraction Open fermentation with agave fibers and wild yeast Copper pot stills heated by wood fire Fruit used during distillation Resting tequila in large glass bottles NOM 1477 in Amatitán, Jalisco ‍ Maestro Tequilero Alberto Partida My tasting and review of AMATITENA The bottle itself also provides detailed information about where and when the agave was planted, the lot, the bottle number, and a QR code with additional information. I love seeing that connection between what's in the bottle and what's in the glass. After seeing the entire production process firsthand, I wanted to find out whether making tequila this old-school way actually makes a difference in the glass. On the nose, I get cooked agave, earthiness, minerality, smoke, fruit, and funky fermentation character. On the palate, I get cooked and caramelized agave, a smoky character, a creamy mouthfeel, earthiness, citrus, pepper, and a long, warm finish. This tequila doesn't taste like something designed in a boardroom. It tastes like Amatitán. It tastes like fermentation. It tastes like agave. And yes, it tastes like fire. So, does making tequila in an old-school way make a difference in the glass? You can bet it does. Have you had AMATITENA? Let me know your thoughts in the comments. If you want to learn more about tequila and what's happening in the tequila industry, check out The Tequila Report. It's free and sent to your email every week. Go to tequilareport.com/subscribe to learn more. Thanks for watching. Cheers! © Tasting Tequila with Brad

    Tequila Made With Fire?! AMATITENA Blanco Review | Inside NOM 1477

  8. Aug 31

    How Jeronimo Taught Me to Taste Mezcal Differently | Mezcal Local Review

    How Jeronimo Taught Me to Taste Mezcal Differently | Mezcal Local Review I've been tasting agave spirits for over 20 years, but one conversation completely changed the way I approach mezcal. After sitting down with Jeronimo, founder of Mezcal Local, I learned a completely different way to experience mezcal—and in this video, I'm putting that method to the test. Today, I'm tasting Mezcal Local using Jeronimo's approach and exploring how the aroma and flavor change when you experience the spirit in a different way. Here's what we explore: How Jeronimo taught me to taste mezcal 100% cultivated Espadín agave Traditional agave cooking and mezcal production Mezcal Local's unique Pichuga-style production Agave, apples, peaches, bananas, and oranges in the second distillation Citrus-focused second distillation How rubbing mezcal on your hand changes the tasting experience Why mezcal is about much more than smoke How agave, terroir, fermentation, and distillation shape the final spirit One of my biggest takeaways is that if you've tried mezcal and thought, “All I taste is smoke,” you may be missing a huge part of what mezcal has to offer. Just like tequila, there's an incredible amount happening beneath the surface—depending on the agave, where it was grown, how it was cooked, how it was fermented, and how it was distilled. This tasting completely changed the way I think about mezcal, and I'm excited to share what I learned. Have you ever tried Mezcal Local? And have you ever used this method to taste mezcal? Let me know in the comments! If you're passionate about tequila and agave spirits, check out The Tequila Report for weekly tequila industry insights: tequilareport.com/subscribe Like, subscribe, and share if you enjoyed the video. Cheers, and have a great night! © Tasting Tequila with Brad

    How Jeronimo Taught Me to Taste Mezcal Differently | Mezcal Local Review
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About

Video at www.youtube.com/@Tastingtequilawithbrad Dive deep into the world of tequila with exclusive interviews from the industry's leading figures. Each episode, we bring you candid conversations with master distillers, brand founders, and agave experts who share their stories, craft secrets, and passion for tequila. Whether you’re a seasoned aficionado or just beginning your tequila journey, join us as we explore the rich culture, traditions, and innovations shaping this iconic spirit. Discover what makes tequila truly special, one sip at a time. Follow me at @tastingtequilawithbrad Facebook, Instagram, TIKTOK.

Information

  • Creator
    Bradley Niccum
  • Years Active
    2024 - 2026
  • Episodes
    100
  • Rating
    Explicit
  • Copyright
    © 2024
  • Show Website
    Tasting Tequila with Brad