Craftsmanship
In Every Drop
At The Bad Stuff® Tequila, our process is meticulous– from field to bottle. Helmed by our Maestro Catador, Felipe Soto Mares, who uses his multi-generational recipe to create our tequila's rich complexities.
Harvest
Estate-grown Tequilana Weber Blue Agave, from the Golden Triangle of Tequila, is selected at its peak maturity.
We combine sustainable wood chip steam generation with baking our agave in traditional steam ovens. We then mill to extract the rich nectar that makes up our mosto.
Innovative Baking
Distillation
Our tequila is double distilled in alembics– first stainless steel, then in copper.
Aging
The Bad Stuff is aged in virgin French Oak barrels for a complex, peppery, rich profile.
Bottling
Our bottles are hand made from recycled glass in Mexico–supporting ‘old world’ craftsmanship, while also providing local jobs.
Taste Mastery
Our award-winning tequila owes its exceptional taste to a rigorous process that blends tradition with modern precision. Discover the quality in every pour.
