Production

--- On my recent trip to Jalisco, I had the incredible opportunity to sit down with some of the true legends of the tequila world—the kind of people who've been in the business for generations and know the process like second nature. From the field to the bottle, they walked me through the ins and outs of tequila production—differences in soil, yeasts, the importance of slow cooking, fermentation techniques, aging methods, and what separates good tequila from great. But more

Go to any liquor store. Pick up a Reposado. Read the label. You'll see "100% Blue Agave." Now smell it. Taste it. If it smells like vanilla, caramel, or oak—straight out of the bottle—guess what? That's not oak. That's most likely additives. --- What's Allowed in Tequila (That Shouldn't Be) The CRT (Tequila Regulatory Council) allows certain additives: - Caramel color (for consistency) - Oak extract (for "aging" flavor) - Sweeteners (syrups, sugar solutions) - Glycerin (for "