Unusual Name Choice Yet For An Absolutely Elegant Extra Añejo
Robert Plotkin, Bar & Restaurant • August 4, 2015
New Tequila Sensations Debut in the US
In what might be the most unusual name choice yet for an absolutely elegant extra añejo, The Bad Stuff 100% de Agave Azul Reserva Especial is primed and ready for a long stay on your backbar.
Made by master distiller Felipe Soto-Mares, this exquisite, museum-grade tequila has a generous bouquet laced with the bakery fresh aromas of vanilla, cinnamon and allspice. The palate is front loaded with spice, but then slowly gives way to a thoroughly satisfying warm, peppery glow. The body is buttery and the finish sublime. Needless to say it’s too good to share with the in-laws.
The Bad Stuff is made at Compañia Tequilera de Arandas [NOM 1460], which cultivates its own estate grown agaves. After being double distilled in a copper pot still, the tequila is aged a minimum of 36 months in new, medium charred French oak.
“I’ve been working on this tequila for over 15 years and shared it only with family and friends. The timing was perfect for us to bring it to market,” says co-owner Soto-Mares. “As for the name, in urban marketing The Bad Stuff means the best of the best. That’s an accurate description of what we’ve created.”
Robert Plotkin, BarMedia
Robert Plotkin is judge at the San Francisco World Spirits Competition, Robert Plotkin recently authored his 16th book, Secrets Revealed of America’s Greatest Cocktails.
Source: Bar & Resturant
8/4/2015
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