The Bad Stuff News & Events

TBS Gold At NY World Wine & Spirits Competition

Fri, 09 Sep 2022 19:41:21 GMT

The Bad Stuff XII Takes Gold At 2022 NYWSC

In the Competition’s eight-year history, the New York World Wine & Spirits Competition (NYWSC) has established itself as one of the most respected judging events in the eastern U.S.A. Our judges—predominantly from the New York area—are among the wine and spirits industry’s most trusted authorities, not only on the subject of quality wines and spirits, but also on the regional tastes and trends that drive the wine and spirits markets.

This year, our newly, recently released XII (Doce) took home Gold as well as our 3yr Extra Añejo!

The Bad Stuff scored HUGE at SDSF

Fri, 09 Sep 2022 19:41:19 GMT

The Bad Stuff Scored HUGE At SDSF

San Diego Spirits Festival is THE major Cocktail Cultural extravaganza celebrated annually each summer in San Diego. In 2022 we moved to beautiful La Jolla by the Sea.

The goal of the San Diego Spirits Festival is to advance the industry and all that it encompasses via market launches, industry advancement and exposure, product innovation, education, and directly engaging with your target audience and of course, a good time filled with entertainment, camaraderie and just good fun.

San Diego Spirits Festival distills the essence of the luxury craft cocktail and liquor market into a world-class event; San Diego is California’s second largest city, which has experienced an exciting cocktail revolution. Now celebrating its 13TH YEAR, the San Diego Spirits Festival attracts high-profile members of the spirits trade, affluent consumers and local bar and restaurateurs who are passionate about San Diego and the West coast’s burgeoning cocktail scene.

The Bad Stuff scored HUGE and won the following:

La Mala Reposado - Double Gold

La Mala Plata - Gold

3yr Extra Anejo - Gold

Robb Report: The Bad Stuff Doce XII Leads The Pack

Thu, 18 Aug 2022 22:18:05 GMT

Robb Report The Bad Stuff "Doce XII, a superb 12-year-old silky-smooth bottle..."

The Four Styles Of Tequila

There are four officially sanctioned styles of top shelf tequila authorized by the government agency CRT (Consejo Regulador del Tequila), which regulates the spirit: blanco, sometimes called silver or plata, it is bottled clear and unaged; reposado, barrel aged from two to 11 months, giving it a tannish hue; añejo, deeper in color and aged from one to three years; extra añejo, rich, brownish-golden tequilas that have been aged longer than three years.

How long? That depends upon the taste profile the maestro tequilero is after, with The Bad Stuff (yes, that’s the brand’s misleading name) currently leading the pack with its recently released Doce XII, a superb 12-year-old silky-smooth bottle that goes for $1,000. Older than that, the barrels tend to dominate the spirit, often making it woody and overpowering. But no matter what amount of time it has spent in oak, to produce a superior aged tequila, you must start with a superior blanco.

The Bad Stuff Scored HUGE At 2021 Tequila & Spirits Magazine Tasting

Fri, 01 Oct 2021 22:14:52 GMT

The Bad Stuff scored HUGE At 2021 Tequila & Spirits Magazine Tasting

Tequila & Spirits Magazine is a global digital publication with multi-platform categories that includes a Digital magazine, website, e-newsletter, social media and special events. Through these channels, they offer the most cost effective, targeted advertising opportunity for specialty beverages and beverage related companies. Tequila & Spirits magazine offers comprehensive, consistent coverage of the entire spectrum of premium drinks to a highly motivated consumer and trade audience. A magazine dedicated to today’s modern luxury lifestyle!

The Bad Stuff scored HUGE during this year’s, October 2021, tasting. The Bad Stuff La Mala Plata scored 94 points which falls under “EXCEPTIONAL”, The Bad Stuff La Mala Reposado scored 92 points which falls under “EXCEPTIONAL”, and The Bad Stuff Extra Añejo scored 96 points, which falls under “SUPERIOR”.

Not only did The Bad Stuff score HUGE during October 2021 Tequila and Spirits Magazine tasting, but The Bad Stuff was published in their January/February issue 2022. Take a look on pages 26-28 to read all about The Bad Stuff.

2021 Concours D’ Spirits

Fri, 01 Oct 2021 22:14:49 GMT

2021 Concours D’ Spirits:

Gold For The Bad Stuff's

La Mala Reposado

2021 Concours D’ Spirits, a leading conference for wine, beer, and spirit industry professionals, is proud to announce the medal award winners of 2021 Concours d'Spirits held Thursday, November 11 at JULEP in San Diego, California.

Concours d'Spirits is an impartial competition of domestic and international spirits. Entries to the competition are judged by a jury of world-renowned palates and leaders in the wine and spirits industry. Silver, Gold, Double Gold, and The SOMM Journal Award of Excellence medals were awarded with this year's winners including The Bad Stuff La Mala Reposado which received GOLD.

Santé International Wine & Spirits Competition

Wed, 01 Sep 2021 22:14:50 GMT

La Mala Reposado Scored 92 Points At The Santé International Wine & Spirits Competition

In its 25th year, Santé provides concise, authoritative, award-winning editorials on food, beverage, equipment, and management. Santé produces content by experienced restaurant professionals who share insights and inspirations to bolster audience’s success.

The Santé International Wine & Spirits Competition was established for any wineries and/or distillers interested in more exposure to restaurant professionals.

Our La Mala Reposado won Gold and score 92 points from this year’s competition!

National Tequila Day: The Spirits Business Panel Praises The Bad Stuff Extra Añejo

Tue, 27 Jul 2021 22:37:03 GMT

National Tequila Day: The Bad Stuff XA Praised As Top Expression In Ultra‐Premium Extra Añejo Category

Whether you’re a fan of a tangy Paloma or a devotee of sipping agave spirits neat, National Tequila Day is the perfect occasion to switch up your go-to expression and try something new – but which bottles are worth buying?

Earlier this year, The Spirits Business held their annual Tequila & Mezcal Masters blind-tasting competition to determine some of the best agave spirits on the market. The Spirits Business editor Melita Kiely was joined by Eduardo Gomez, founder of Tequila Fest and director of mexgrocer.uk, to judge a multitude of Tequilas across styles, awarding accolades to the best.

I n the Ultra‐Premium Extra Añejo category, The Bad Stuff Reserva Especial Extra Añejo gained their panel’s attention due to its bold nose of “lime zest and pepper”. Overall, the judges praised it as “well rounded and balanced”.

Our Extra Añejo is a meticulously crafted, award-winning, premium tequila. Flavors of nutmeg, allspice, caramelized roasted agave & vanilla.. Click here to find out where to order The Bad Stuff in your state . Salud!

Source: https://www.thespiritsbusiness.com/2021/07/award-winning-bottles-for-national-tequila-day/5/

Plata Gold At 2021 Distilled SD S&C Festival

Tue, 27 Jul 2021 16:40:45 GMT

La Mala Plata Gold At San Diego Distilled Spirits & Cocktail Festival

The Bad Stuff La Mala Plata (Blanco) collects another award! The 2021 San Diego Distilled Spirits & Cocktail Festival awarded La Mala Plata a Gold medal with a 93 point score - which corresponds to an outstanding, strong recommendation!

La Mala Plata recently was recognized as Tequila Aficionado 2021 Brand Of Promise (c) Nominee ! They flipped over the Plata's quality and craftsmanship calling it a "modern vintage tequila.

Our Plata is a beautiful meticulously crafted Blanco tequila with a peppery glow and rich agave presence.. Click here to find out where to order The Bad Stuff in your state . Salud!

The Bad Stuff Sponsors Online World Surf Championship - E-Pro Global Final

Tue, 13 Jul 2021 19:19:14 GMT

Gary Linden & Felipe Soto Mares

E PRO Global Final, Surf Web Series Sponsored By The Bad Stuff

The Bad Stuff Tequila is proud to announce our sponsorship of the E PRO Global Final, Surf Web Series - a platform chaired by surfing legend, and The Bad Stuff brand ambassador, Gary Linden.

Together, Surf Web Series and Surf Open League, have launched the first online world surfing championship. It represents something of a revolution of competitive surfing in which athletes compete by entering surf videos from around the world.

The digital platform showcases surfers putting in their best performances on the best waves in their home countries. In this way the SWS is able to impact surf fans directly, in a massive way, anywhere in the world. All they need is a smartphone!

Tune in July 20th to see who gets crowned the first-ever online World Champion of Surf Web Series. Nine regions will be represented including Australia, Brasil, Chile, Europe, Japan, Mexico, Peru, USA, and South Africa. The top four men from each region join 18 women representing Mexico, Peru, Japan, Brazil and South Africa in a final showdown to see who can deliver more jaw-dropping clips after dominating their respective events.

“Incredible surf footage from across the globe filled the social medias as the pandemic forced many surfers to remain at their home breaks,” said co-creator of the Surf Web Series Gustavo Duccini. “In turn this provided them with plenty of filming opportunities toward the SWS events when their beaches were open. Now we’re seeing the cream of the crop as we prepare for the Online Surf World Championship and we’re all very excited to see what happens.”

Stay tuned for the Online World Surf Championship dates, news, and more at surfwebseries.com e @surfwebseries.

The Bad Stuff's Reposado Is Awarded Gold

Tue, 06 Jul 2021 16:42:41 GMT

Reposado Awarded Gold At 2021 San Diego International Wine & Spirits Challenge

We are excited to announce that our La Mala Reposado received a gold medal from the 2021 San Diego International Wine & Spirits Challenge ! Scores are awarded according to taste profile, aromas, brio (clarity of product), complexity and are scored from 1 - 100, with 90 and above being outstanding. 92 points for the Reposado.

Our Reposado is beautifully complex. It continues to open up the more you let it sit. Aromas of light spice, floral, and cinnamon blend well with its slightly sweet, caramelized agave taste. Click here to find out where to order The Bad Stuff in your state . Salud!

The Bad Stuff's Blanco Is A Tequila Aficionado 2021 Brand Of Promise Nominee

Mon, 05 Jul 2021 21:31:17 GMT

A modern vintage tequila. Really old school and a perfect example of a tequila from Arandas

We are excited to announce that our recently introduced La Mala Plata (Blanco) is a Tequila Aficionado 2021 Brand Of Promise (c) Nominee! They flipped over the Plata's quality and craftsmanship calling it a "modern vintage tequila. Really old school and a perfect example of a tequila from Arandas, Jalisco". We'll post the entire video review once it's available.

"A modern vintage tequila. Really old school and a perfect example of a tequila from Arandas, Jalisco".

Tequila Aficionado Magazine

The Bad Stuff's La Mala Plata is a beautiful meticulously crafted Blanco with a peppery glow and rich agave presence. Click here to find out where to order The Bad Stuff in your state . Salud!

Featured Cocktail: Agave Wild

Thu, 20 May 2021 19:18:39 GMT

Today's Cocktail: Agave Wild

We paired up with the legendary Michael Ng of BTG Bartending to create a series of Bad ass cocktails. It was an evening filled with laughs, fine cigars, and our Extra Añejo. Needless to say, it was a lot of fun.

Check out Michael's exclusive Bad Stuff recipe below, so you can make this masterpiece at home yourself!

In a mixing glass:

4 Dashes of Peruvian Amargo Chuncho Bitters
Muddle (1) thin slice of pineapple, (1) sprig of thyme, (1) Luxardo cherry
Fill with half ice
Pour 2 oz. of The Bad Stuff Anejo Tequila
0.75 oz. Sweet Vermouth
Stir for 15 Seconds
Strain & Pour into rocks glass with ice (oversized ice cube preferred-you can use an ice mold)
Garnish with:

Dehydrated pineapple slice flower,
Thyme sprig (or flower if available)
Hibiscus leaf (optional)
Luxardo cherry

Dehydrated Pineapple Slice Instructions:

Cut skin off pineapple
Slice pineapple into paper-thin slices with a sharp knife (a mandolin also works very well for thin uniform slices)
Dust with cinnamon powder
Place slices into stick-free muffin pan and shape into each mold
Set oven to 200 degrees and bake for about 2 hours.

And for the Final Touch....

The Final Touch:

Light your favorite cigar (preferably one with flavors of spice/cinnamon - we used Casa Turrent 1901) and trap cigar smoke with cocktail in a dome and let it sit for 15 seconds to smoke the cocktail with the cigar smoke.

Enjoy your cigar and cocktail, and remember to tag us on Instagram in your recreations!

CHEERS!

Source: Behind The Glass Bartending

07/20/2020

Extra Añejo 2021 SIP Awards Gold & Consumers' Choice Award

Tue, 18 May 2021 16:49:45 GMT

Extra Añejo Honored By The 2021 SIP Awards International Competition

The SIP Awards’ Annual Spirit Competition honors The Bad Stuff Extra Añejo with Gold from over 1,000 entries from 49 countries- the highest since its inception in 2009. The SIP Awards is the world’s only spirits tasting competition that uses real consumers as its judging panel.

In addition, The Bad Stuff was recognized for the Consumers' Choice Award honoring a brand’s unwavering commitment to our legacy, craft, and to the ever-important consumer palate, by placing in the SIP Awards two or more consecutive years!

The Bad Stuff Extra Añejo is crafted from the finest estates grown tequilana weber blue agave. Our agave is hand selected by our Jimador, then slow baked in traditional steam ovens until they reach a rich caramelization. The rich agave nectar is fermented with a combination of pure artesian water from our onsite wells. We then double distill this rich fermented mosto, first in stainless alembics, with the final distillation being completed in a copper alembic (Pot Still). Our rich peppery, spice ladened Blanco is then poured into our Virgin French Oak barrels and allowed to repose for a minimum of three years.

Extra Añejo & Reposado Awarded Double Gold 2021 SF World Spirits Competition

Thu, 29 Apr 2021 22:33:22 GMT

The Bad Stuff Extra Añejo & Reposado Awarded Double Gold At 2021 SF World Spirits Competition

How does The Bad Stuff stand out in an increasingly crowded shelf? Winning a highly sought after prize medal.

Now held every May, The San Francisco World Spirits Competitio n has seen entries swell in each successive year since launching in 2000. This time around, nearly 2,500 spirits were submitted.

Blind Tasting

Throughout four days of highly controlled blind tastings, our experienced judging panels taste every product to decide if it is medal-worthy. Judges do not receive any information on producer or price point, ensuring each spirit is judged fairly, equally, and without bias.

Medaling

While tasting, judges evaluate each product on an individual basis—not compared to other entries in the flight. During this stage, judges determine which entries are worthy of a Gold, Silver, or Bronze medal.

Double Gold

Entries that receive a Gold medal from all judges on a panel earn a Double Gold award. The Bad Stuff Extra Anejo and Reposado were awarded a Double Gold; d istinguishing The Bad Stuff among the finest products in the world.

Cinco De Mayo Tequila Dinner Featuring ...

Wed, 21 Apr 2021 20:35:27 GMT

Join Us For Casa Chapala Cinco De Mayo Tequila Dinner Featuring The Bad Stuff

Join us for May's tequila dinner featuring The Bad Stuff Tequila .

Casa Chapala Mexican Grill & Cantina

9041 Research Blvd Ste. 100

Austin, 78758

Enjoy a 4-course meal prepared by our AMAZING Chef Fransisco. All while immersing ourselves in ALL things tequila-- from how it's grown, to how it's distilled and enjoyed presented by our special guest brand ambassador from The Bad Stuff Tequila!

$60.00 per person. Includes the following menu. Price includes tax and gratuity.

Date And Time

Wed, May 5, 2021

6:00 PM – 8:00 PM CDT

Enjoy!

Dinner Paired with The Bad Stuff Cocktails
The Bad Stuff Tequila Pairing
The Bad Stuff Tequila Flight Tasting
Learn the history, culture, production, and The Bad Stuff Tequila story.
Tequila Talk
Network with others
Q/A to learn more about tequila
Tequila trends
Raffle

As we continue to navigate through the challenges of COVID-19, we want to reinforce our ongoing actions to ensure the health and safety of our guests, our team, and the communities we serve. Our safety standards include:

Taking temperatures of all guests before being seated. Any guest that registers a temperature above the current guidelines will be kindly be asked to place a takeout order.
You will be seated at your own table or with your friend group. Each Table will be spaced 6ft. apart.
Anyone visiting our restaurant will be asked to enter the restaurant wearing a face mask and when not seated at their table and when navigating through the restaurant. Of course, when you arrive at your table you may remove your mask while dining. Please replace your face mask when you leave.
Tables and chairs will be sanitized between guests as well as all door handles.
We will have sanitizer stations, not only in the bathrooms, but placed at our entrances and exits.

*Dietary substitution requests available only with advanced 24-hour notice*

Please call us to make these arrangements at (512) 459-4242 and ask for this events coordinator: Priscilla

We hope that you can make it!

Salud AMIGOS!

Señor Guadalupe (Lupe) and Señora Lucina Barragan

Baddest Cocktail Recipe Awards At Masters Cocktail and Kitchen On April 27

Wed, 21 Apr 2021 19:14:26 GMT

"Baddest Cocktail Recipe Contest" Awards

Join The Bad Stuff Team At

Masters Cocktail and Kitchen On April 27

Bartenders and mixologists entered for a chance to win cash prizes and the title of 'baddest' recipe! Each contestant received a complimentary bottle of The Bad Stuff's award-winning Reposado and paired it with their baddest cocktail recipe .

Fans, followers, friends and family have voted. The "Baddest Cocktail Recipe Contest" Winners will be recognized this Tuesday, April 27, 2021 at Masters Cocktail and Kitchen . Located blocks from the beach in the heart of Oceanside, CA. - come on out for a warm and inviting atmosphere as the top 3 vote getters will receive their award and create their Baddest cocktail in front of their followers and The Bad Stuff team.

Place: Masters Cocktail and Kitchen

Date: Tuesday, April 27, 2021

Event: "Baddest Cocktail Recipe Contest" Awards

Address : 208 S Coast Hwy, Oceanside, CA 92054

Phone : (760) 231-6278

The Spirits Business 2021 Gold Medal Recipient!

website@sitemodify.com (Website Editor) — Tue, 16 Mar 2021 20:44:25 GMT

The Bad Stuff XA Is The Spirits Business 2021 Gold Medal Recipient!

Tequila Aficionado Magazine - La Mala Reposado Review

website@sitemodify.com (Website Editor) — Tue, 16 Mar 2021 18:58:46 GMT

Tequila Aficionado Magazine

La Mala Reposado Review

The Bad Stuff Reposado 2021 Brand Of Promise Nominee

Watch Tequila Aficionado's complete review below or subscribe to receive Tequila Aficionado Magazine February 16, 2021 edition.

Reposado Awarded Gold Medal At 2021 San Diego Int Wine & Spirits Challenge

website@sitemodify.com (Website Editor) — Sat, 06 Mar 2021 21:01:03 GMT

La Mala Reposado Awarded Gold Medal At The 2021 San Diego International Wine & Spirits Challenge!

The Bad Stuff Reposado

2021 Gold Medal

Pairing The Bad Stuff & Top Influencers

Fri, 05 Mar 2021 20:41:10 GMT

Featured Cocktails: Influencers Edition

The Bad Stuff paired up with amazing Instagram Influencers that have a huge passion with creating cocktails and sharing it with their followers.

So, it was only right to create new cocktails using our newly launched, La Mala Reposado as well as our award-winning Extra Anejo!

Check out some of their 'Bad' creations! Enjoy these new The Bad Stuff Cocktails and create your own!

Remember to tag us @thebadstufftequila , and each Influencer, on Instagram and follow us on Facebook .

Good luck with your creation!

Salud!

Tequila Aficionado 2021 Brand Of Promise Award

website@sitemodify.com (Website Editor) — Thu, 21 Jan 2021 18:58:49 GMT

The Bad Stuff's La Mala Reposado Nominated for Tequila Aficionado's 2021 Brand of Promise Award!

The Bad Stuff Reposado 2021 Brand Of Promise Nominee

After only a few weeks after being released The Bad Stuff is proud to share that our Reposado has been nominated for Tequila Aficionado's 2021 Brand of Promise Award ! Check out Tequila Aficionado's complete review.

Bad Stuff is Robb Report Top 9 Tequilas to Buy

Wed, 14 Oct 2020 14:58:22 GMT

Bad Stuff is Top 9 Tequilas to Buy

BY RICHARD CARLETON HACKER ON OCTOBER 13, 2020

Be careful about walking into a liquor store or bar and asking for this ultra-luxurious tequila by its name, lest you be taken literally and in fact, be given some actual “bad stuff.” To be sure, this three-year-old buttery smooth and silky extra añejo is inappropriately named, with a sarcastic wink at the vagaries of colloquial slang. But when entrepreneur Darren Enenstein was given a glass of this artisanal nectar in Mexico, its overwhelming notes of caramelized agave, soft vanilla and butterscotch completely captured his palate. “This is bad stuff,” he proclaimed to his companions, meaning, of course, that it was spectacular. Double distilled, first in stainless alembics, then in a copper pot stills and aged in medium-toasted new French oak barrels, it should be reserved for the finest Baccarat snifter. Bad stuff, indeed!

Here is a link to the complete article:

https://robbreport.com/food-drink/spirits/best-new-tequila-2020-buyers-guide-buy-now-1234573709/

The Bad Stuff

website@sitemodify.com (Website Editor) — Fri, 02 Oct 2020 20:42:58 GMT

The Bad Stuff

Oceanside, California - A luxury, or sipping, tequila is a matter of taste according to Felipe Soto Mares, co-founder of The Bad Stuff and Maestro Catador (Master Sommelier) “Your palette will tell you what you want”.

Felipe started distilling small batches of tequila for family and friends in 1994 at his uncle’s ranch in Jalisco, Mexico but his family tradition of making tequila dates back two generations. During the 1920’s, Roberto Mares Sr. and his family left Mexico due to the Cristero Revolution and fled to the U.S. during Prohibition. With Prohibition came great opportunities. Mares harvested the local blue agave, fermented and distilled it, and then drove to the speakeasies of San Diego and Los Angeles, selling handcrafted tequila to support his family.

The Mares Family and Soto Family married and the craft of making tequila was passed down. Two generations later Felipe Soto Mares, now a Maestro Catador (Master Sommelier), is perfecting his recipes. Among them The Bad Stuff Extra Añejo, no longer a secret among friends and family. “I’ve been working on this tequila for over 15 years only sharing it with family and friends.” says The Bad Stuff Co-Founder, Felipe Soto Mares

Felipe teamed up in 2017 with partner Darren Enenstein, a serial entrepreneur with a love for car racing. Together they have broadened their circle of loyal Amigos who enjoy The Bad Stuff, in addition to paving the way for new products including a Reposado, Blanco, and even a 12 year tequila!

Industry, influencers and enthusiasts are taking notice of The Bad Stuff’s award-winning Extra Añejo, cultivated and hand selected from the finest estates grown tequilana weber blue agave. The exquisite Extra Añejo was among the select few winners at the 2020 SIP Awards taking home the Gold Medal in its 100% Agave Tequila Extra Añejo category, as well as the coveted 2020 Innovation Award.

2020 was the 20th San Francisco World Spirits Competition, and was the biggest in its history, featuring almost 3,000 entries from all corners of the world. The Bad Stuff won the Gold Medal in its Extra Añejo category. According to San Francisco World Spirits Compeition's Official website, "Products awarded a Gold medal are exceptional. They are near the pinnacle of achievement in their particular category. They are products that set the standard for all others of their type"

The awards season for The Bad Stuff included receiving a gold medal at the 2020 Distilled Spirit and Cocktail Competition at the Del Mar Fairgrounds in Del Mar, California. The Bad Stuff also won Best of Class in the Extra Añejo spirit style category. The wins don’t stop there. The Bad Stuff also took home Best of Division over all spirits within the broader 100% Blue Agave Tequila category.

The Bad Stuff’s rich caramelized taste has touched the souls and palettes of friends, family and influencers ranging from Christie Brinkley to Kaleo Wassman, lead singer of Pepper.

Felipe and Darren not only share The Bad Stuff with Amigos in numerous states, but also enjoy sharing The Bad Stuff lifestyle through photos and events involving racing, surfing, sailing, and adventure.

¡Saludos amigos!

###

Follow us on social media to learn more about our brands, events and more on Instagram at @thebadstufftequila and Facebook at https://www.facebook.com/The-Bad-Stuff-Tequila.

About The Bad Stuff

The Bad Stuff is a brand of spirits with an innovative collection of recipes including our Extra Añejo and Reposado. 100% de Agave Azul Product of Mexico 40% Alc. by volume. Extra Anejo Tequila. All rights reserved. Sip responsibly.

Win a SIGNED Bottle of The Bad Stuff

Thu, 20 Aug 2020 23:02:01 GMT

Doing Good & Drinking Well: Support the Pepper Road Crew and get your own bottle of The Bad Stuff Tequila!

Join The Bad Stuff at the Pepper Road Crew Benefit Auction. 100% of the proceeds of this auction go to supporting the road crew for the talented band, Pepper. This hardworking team has completely lost their livelihood due to COVID-19. They are struggling to make ends meet for themselves and their families, and they have at least another year ahead of them before they have even a chance of getting back to work.

The Bad Stuff is honored to be a part of this amazing benefit for our friends at Pepper. Donations to the auction include four bottles of The Bad Stuff Tequila Extra Añejo, signed by Maestro Catador, Felipe Soto Mares, and Kaleo Wassman, the lead singer of Pepper.

Now is your once-in-a-lifetime chance to snag an a utographed bottle of The Bad Stuff Ultra Premium Extra Anejo Tequila (1 of 4), signed by Kaleo Wassman and Master Distiller Felipe Soto Mares - when things get "back to normal", the road crew will work it out for the rest of the band to sign them for the winners, as well. Winning bidder will need to provide proof of legal age.

Here's how to join:

Please help us support our friends by donating and/or joining in on the auction fun!

Official Auction Page: facebook.com/pepper.roadcrew

Place bids in the comments on each post on Facebook.

Check out all the items for auction on their Facebook & Instagram Page:

instagram.com/pepperroadcrew
facebook.com/pepper.roadcrew

Auction Event Dates:

Pre-bid Opening Event (on Facebook): Saturday, August 22, 2020

Livestream Closing Event (on Facebook): Saturday, August 29, 2020

Happy bidding!

Source: Pepper Road Crew Benefit Auction

https://www.instagram.com/p/CEE6tBdFP4N/

8/22/2020 - 8/29/20

Felipe Soto Mares Profile in Agave Spirits Vol 9

Thu, 13 Aug 2020 01:54:39 GMT

Profiles in Agave Spirits Vol 9, Now Available!

Profiles in Agave Spirits Volume 9: The people who create and contribute to the tequila, mezcal, sotol, bacanora and other agave spirits industries (in both English & Spanish).

The Profiles in Agave Spirits series of books is an encyclopedia for education, entertainment, reference and posterity with each volume including both English and Spanish translations.

By creating a Who’s Who in Agave Spirits, we provide a ready reference for those in the industry, as well as those researching or hoping to break into the industry. We also believe that this industry deserves to have a lasting record of historical significance beyond oral history and urban legend.

This issue features Maestro Catador Felipe Soto Mares of The Bad Stuff Tequila! Read what Felipe has to share:

Available in Kindle and Hardcopy format via the link above. Salud!

Source: Profile in Agave Spirits Volume IX

M.A. "Mike" Morales & Lisa Pietsch of Tequila Aficionado

amazon.com/dp/B08CJW9P14/ref=as_li_ss_tl?ie=UTF8&linkCode=sl1&tag=lisapietsch0f-20&linkId=bc42b166c725a11ed2a6d4893423a2ac

8/12/2020

Featured Cocktail: The Bad Apple

Fri, 31 Jul 2020 00:05:51 GMT

Today's Mixology Challenge: The Bad Apple

We paired up with the legendary Michael Ng of BTG Bartending to create a series of Bad ass cocktails. Check out our exclusive Bad Stuff recipe below, so you can make this masterpiece at home yourself!

In a shaker half full of ice:

Put in 1 teaspoon ginger - or to your preference
Pour in:

1.5 oz. Bad Stuff Tequila
1 oz Hibiscus Tea
2 oz. Fresh Apple Juice
0.5 oz. Fresh Lemon Juice

Shake for about 10 seconds

Strain into a coupe or martini glass.

Garnish with:

A fresh thin or dehydrated apple slice dusted with cinnamon
Edible begonia angel wing leaf
Ice cube with:

Rose bud
Edible gold flake

Enjoy your cocktail, and remember to tag us on Instagram in your recreations!

Salud!

07/31/2020

Innovating the Industry: Consumers Choose The Bad Stuff at The 2020 SIP Awards

Sat, 11 Jul 2020 00:37:21 GMT

The 2020 SIP Awards has revolutionized the spirits industry once again!

The SIP Awards has grown into a movement that is gaining traction across the spirits industry. From its inception 11 years ago, the SIP Awards International Spirits Competition has been the only competition with sole customers as judges, bringing together consumers at local venues to taste and judge spirits and mixers from around the world. This year, in the wake of a global pandemic, SIP Awards had to quickly evolve and pivot their annual event into an at-home tasting experience.

“At first we didn’t know how COVID-19 would impact our event, but time was not on our side and we needed to find a way to have consumers evaluate spirits safely.”

- SIP Awards Founder & CEO Pouya Hashemi.

In comparison to last year's event with 146 judges, the SIP Awards 2020 revolutionary digital experience hit a record-breaking 482 consumer judges who evaluate spirits in the comfort and safety of their own homes. With more judges providing feedback, this provided a much more accurate and broader rating method for each of the spirit and mixer brands. Judges are carefully vetted and extensively screened to ensure there is no affiliation with marketing, wholesalers, or distributors tied to the spirits industry.

Despite the global pandemic, the number of entrants for this year's competition saw an increase, keeping the tradition of setting new records. Making history, a diverse combination of 981 spirits and mixer brands from around the world participated in the first ever at-home spirits tasting competition.

Winning a SIP Award is a critical milestone for brands, speaking directly to consumer preferences. By eliminating industry influence, the SIP Awards medals reflect public opinion on the essential characteristics of a quality spirit in over 100 categories.

Among the select few winners was The Bad Stuff Tequila Extra Añejo, taking home the Gold Medal in its 100% Agave Tequila Extra Añejo category, as well as the coveted 2020 Innovation Award.

T he Gold medal celebrates spirits that demonstrated a noteworthy performance in a double blind tasting with a diverse consumer panel. With scores in the upper division, Gold medal spirits are strongly recommended. The Innovation Award applauds spirits with an interesting and unique taste profile or design. Consumer judges deem these spirits as innovative and groundbreaking by highlighting them with this exclusive recognition.

“A great takeaway for our consumer judges is having that opportunity to discover. By having the ability to taste new products and brands, consumers are more open to purchasing those that they enjoyed most. As we continue to see more new products and brands, The Innovation Award is a way for our consumer judges to really honor and highlight brands that are doing something different and unique in the marketplace.”

- SIP Awards Director of Events, Cher Holmes

The SIP Awards have uniquely positioned themselves in an exploding spirits industry and yet again, introduced new standards that continue to revolutionize the spirits competition industry.

For a complete list of the SIP Awards categories, winners, photos, & info visit: https://sipawards.com

About the SIP Awards

The SIP Awards provides a unique judging competition for spirit brands to gain exposure, feedback, and recognition from unbiased consumers. As the only blind tasting competition of its kind, the SIP Awards offers a fair platform for top brands to showcase their products to their most discerning audience. To learn more about the SIP Awards beverage competition, venue partnerships, or for a complete list of this year’s winners, visit https://sipawards.com .

Source: SIP Awards 2020

Largest Consumer Spirit Competition Pivots to In-Home Kits and Sets New Records

https://airtable.com/embed/shr6cnLag9dqnfgNt/tblC1UWCjhckIlzHR/viwEhE1SVS2DIoJiz/recDoNZrUUJQnRhHx?backgroundColor=yellow&viewControls=on

Irvine, CA – 6/10/2020

Double Gold at The San Diego International Wine & Spirits Challenge

Wed, 24 Jun 2020 18:26:54 GMT

Scoring the highest in its category, The Bad Stuff Extra Añejo Tequila is awarded Double Gold.

The venerable San Diego International is one of the oldest and most revered competitions in the United States. Founded in 1982, the competition continuously brings together one of the most experienced teams of wine & spirits operators in the business.

The San Diego Spirits Challenge is an integral part of the San Diego Wine & Spirits Challenge. This year's competition marks it's 38th year, lead by Chief Spirit Judge Maurice DiMarino.

All spirits are assigned a numerical score, with a maximum of 100 points. Spirits beverages of exceptional quality will be awarded Spirits Challenge Gold, and spirits that receive a unanimous vote of gold will be given Spirits Challenge Double Gold award.

Receiving a unanimous vote of gold, The Bad Stuff Tequila Extra Añejo (Reserva Especial, Estate Grown in Mexico) was awarded the prestigious Double Gold medal. The Bad Stuff was rated 94 points, the highest score received in its Extra Añejo category.

Visit www.sandiegowinechallenge.com for full results.

Source: 38th Annual San Diego International Wine & Spirits Challenge

https://www.sandiegowinechallenge.com/results.html

6/24/2020

Brand of Promise: The Bad Stuff Extra Añejo Tequila Review

Tue, 05 May 2020 22:25:50 GMT

Ladies and gentlemen, we have been waiting with baited breath for The Bad Stuff Tequila.

Ladies and gentlemen, we are going to be tasting and dissecting The Bad Stuff! Let me tell you right off the bat, Mike is going to nominate this tequila for Brand of Promise just in the packaging category. It’s a soft finish and the whole story is inside.

But, as always, we’re going to taste the stuff first, and then give you all the background information. People are gonna ask us, “What the hell does it taste like?!” because we can get carried away just by the background information. We feel it’s really important that you get the whole story.

It’s a really good looking bottle. It’s gorgeous! It’s elegant; it fits really nicely in your hand, and look at the color! The Bad Stuff looks and feels very nice; it will display beautifully. It’s long, tall, elegant, and has narrow shoulders and a long neck. The color on this thing is beautiful!

We are going to pour ours in our handy-dandy Glencairn glass. Like we said, we’re going to taste the juice first, and then get into the back story.

The nose on this is amazing! What a beautiful color. It’s a deep gold; no sign of copper, it’s gold. Every once in a while, we have had Extra Añejos that have had a little bit of a red going through it, kind of like a brassy gold. This one has none of that. This one is very beautiful. For those of you listening on the podcast and cannot see, beautiful legs and tears. It’s nicely sheathing; it’s not clinging to the glass - just nice, even tears.

Alex quickly takes a sip. “Sorry, I didn’t wait for you on that one. I couldn’t resist ”, he laughs. Sometimes, Alex can’t help himself.

It is really caramel and really heavy honey on the nose, as well as butterscotch. Wow! That center - there’s something scotchy in the center. It’s got a great nose; it’s all barrel though. It’s very different though. It’s not dried fruit. Like we said, it’s butterscotch with some vanilla notes. We have not had a nose like this in a very, very long time. Both of us have had some great Extra Añejos and primarily, we get the dried fruit scent. This is a whole other nose, man! This is not what we expected!

Mike dives in now that Alex has already had a taste. For an Extra Añejo, you’re not going to get the cloying sweetness that’s going to stick to your palate with The Bad Stuff. This is the real deal. This is dry, but has a sweet nose, and it even goes in a little sweet, as well.

We are loving this nose! It’s nose is completely different; it is just lovely! We’re not even getting baking spices, as you would in your typical Extra Añejo. We’re not getting that tobacco, dark chocolate, or mineral notes, either. This is very different.

On the second taste, The Bad Stuff is still really great on the palate. It’s not resting on your palate. It’s not cloying nor sticking, and we love the dryness. Alex notes it’s medium finish. Mike is getting nuts and almonds - nutty notes, but not getting as much wood though. We really like The Bad Stuff - this is really good.

The Bad Stuff is not a typical Extra Añejo. And, you know, the Extra Añejo category has now become typical. It is a category now, and sometimes there are flavor profiles that you expect to see.

Let’s give you a background check and the reason we know who this is. The Bad Stuff comes from Felipe Soto Mares, who is a long time Tequila Catador from the Southern California area. He is a Maestro Catador, and he’s really an entrepreneur and a visionary when it comes to food and beverage.

The reason this tequila is called “The Bad Stuff” is because of one of the investors who convinced Felipe to actually market this tequila got the naming rights. He goes, “Let’s drink the bad stuff”, bad meaning good. When we were growing up, bad meant good. If he had waited another five or ten years, it might have been called “The Rad Stuff”. It’s like “phat”, with a “ph-”. Mike is a little bit older than Alex; he could have called it “The BOSS Stuff”, because stuff was “boss”. And The Bad Stuff is really, really good and really different.

During the 1920s, Roberto Mares Sr. (Felipe’s Grandfather) and his family left Mexico due to the Cristero Revolution, and fled to the US during Prohibition. With Prohibition came great opportunity. Mares harvested the local blue agave, fermented and distilled it, and then drove to the speakeasies of San Diego and Los Angeles selling tequila to support his family. The Mares Family and the Soto Family married, and the craft of making tequila was passed down. Two generations later, Felipe Soto Mares, the Master Tequila Maker, has perfected this recipe.

“This stuff is BAD - The Bad Stuff!”

Now, here’s why we know Felipe. For the longest time, Felipe wanted to launch his own tequila, and it took him a long time. He was promoting this brand before he could even import it. He was also one of the main head judges of Spirits of Mexico. So we got to know the guy from several years of being involved. He was the head of a branch of the Mexican Tequila Academy in the San Diego County area for a while. A lot of us know him - he’s been in the business for a long time. He’s very generous and very easy to learn from, as well. He’s a teacher, and still has connections with the current Mexican Tequila Academy.

His ultra-premium, small batch Extra Añejo tequila is made out of 100% pesticide-free, estate-grown blue Weber agave from the highlands of Arandas, and is aged over three years in virgin French oak barrels.

The Bad Stuff is an award-winner already. Glorious Spirits made it a winner as Best of Class. It’s kosher. All the information you need to know is on the back of the box and also on the bottle.

And how about that bottle! Elegant bottle, love the box. It’s even got Felipe’s signature right there on the label. It shows the bottle number on each label as well. Mike got 1207 of 1680 and Alex has 1114 of 1680. By the way, their crest is Felipe Soto Mares’s family crest, if we’re not mistaken. It’s beautiful!

You can catch them on Instagram @thebadstufftequila . They do a lot of neat stuff on Instagram. It’s very much approachable on their Instagram and Facebook, as well.

The Bad Stuff is worth every penny...This is NOT your typical Extra Añejo

The price point for The Bad Stuff is $200+. Ladies and gentlemen, it’s worth every penny. This is really good. This is not your typical Extra Añejo, which there are some out there now that are just typical, alright. Both of us have had enough of these, we already know what to expect. This one, The Bad Stuff, is a very, very pleasant surprise. And now that we’ve read that it’s got the French oak barrels - the funny thing is when we’ve had French oak, we’ve had the cocoa and the chocolate flavor, we’re not getting any of that.

We got more notes of almonds, nuts, beautiful vanilla notes - but not even baking spices. “I’m not sure how he’s doing this,” Mike laughs in wonder.

Alex states that he’s still exploring as he pours himself another glass. This Extra Añejo is really complex. There’s a lot of layers going on.

The nose is amazing, and it’s not perfumey. It’s not like flowers, but it’s not like cologne either. You may have seen some of the old videos or listen to us on the podcast, where Mike will say, “I want to wear this as cologne.” Well, he doesn’t want to wear The Bad Stuff as cologne. He really wants to smell it and taste it. The Bad Stuff is really different and beautiful.

Wow. Brand of Promise, hands down! Go get yourself a bottle of The Bad Stuff; you will not be sorry!

FTC Disclaimer: All samples are received free of charge but no payment is accepted by Tequila Aficionado or its agents for reviews. All reviews are the opinions of those participating in the tasting and positive reviews are never guaranteed.

Source: Mike Morales & Alex Perez, Tequila Aficionado Media

Sipping Off the Cuff: The Bad Stuff Extra Añejo Tequila Review

http://tequilaaficionado.com/2020/05/05/the-bad-stuff-extra-anejo-tequila-review/

5/5/2020

San Francisco World Spirits Competition: The Bad Stuff Gets Gold

website@sitemodify.com (Website Editor) — Mon, 23 Mar 2020 23:06:46 GMT

The Bad Stuff wins the Gold Medal in its Extra Añejo Tequila category.

Since its introduction in 2000, the San Francisco World Spirits Competition (SFWSC) has become one of the most respected and influential spirits competitions in the world. It was founded by The Tasting Alliance as a way to recognize exceptional products in the spirits industry. Emphasizing integrity and impartiality, this prestigious competition takes great pride in ensuring that all entries are treated with equal care and consideration by The Tasting Alliance's panels of carefully selected spirits-industry judges.

The 2020 San Francisco World Spirits Competition was held at the Hotel Nikko, San Francisco from March 13th through March 15th. This year was the 20th San Francisco World Spirits Competition, and was the biggest in its history, featuring almost 3,000 entries from all corners of the world.

With two decades of experience, the SFWSC is one of the world’s most respected spirits competitions due in large part to their esteemed judges. Each with a distinct story and trusted palate, these seasoned experts are one of the reasons an SFWSC medal indicates the highest caliber of quality. The 50 judges of the 2020 Competition are established spirits-industry experts, including:

Anthony Dias Blue (Executive Director), author, editor, publisher, and one of the most influential food, wine, and spirits writers and lifestyle personalities in the U.S.A.
Tony Abou-Ganim (Director of Judging), the Master-Mixologist, one of the leading pioneers of America’s craft cocktail movement
Bridget Albert , Author, award-winning Mixologist in USBG and Bellagio classic cocktail competitions, and featured Mixologist on the Food Network’s “Iron Chef America: Battle Mango.”
Chris Adams , Managing Partner of Ellis Group, an international consulting firm that works in the areas of luxury branding for the hospitality, entertainment, and fashion/art industries.
Erik Adkins , Founder and Beverage Director of the bar program at the Slanted Door Group, one of the most recognized and creative talents in the nation’s resurgence of the American cocktail.

More information about all SFWSC 2020 judges can be found on their website at sfspiritscomp.com/about/judges

The Bad Stuff was awarded a Gold Medal in its Extra Añejo category. According to San Francisco World Spirits Compeition's Official website, "Products awarded a Gold medal are exceptional. They are near the pinnacle of achievement in their particular category. They are products that set the standard for all others of their type" ( www.sfspiritscomp.com ).

Sou rce: 2020 San Francisco World Spirits Competition

http://www.sfspiritscomp.com/results/search/

3/23/2020

Phil Rosenthal’s Favorite Tequila

Wed, 18 Mar 2020 01:10:40 GMT

The Cask Cartel drank some very unique Tequila this week with Phil Rosenthal & Tom Caltabiano at the Infusery.

On this episode, we are joined by the one and only Phil Rosenthal from Everybody Loves Raymond and more recently, Somebody Feed Phil to taste through a lineup of all brand submitted tequilas! You may not know but Phil is a big tequila guy (as well as scotch and whiskey), so we had a blast chatting his favorite tequilas, picking his brain on behind the scenes footage from his show, local and around the world restaurants, as well as getting his notes on everything we tasted. We also brought Tom Caltabiano back on to chat too. Thank you to all the brands that sent us tequila, this was our first episode fueled entirely by YOUR submissions!

We sipped everything from Blanco to Extra Anejo tequila and reviewed each one. Needless to say, Phil left with his favorite bottle, The Bad Stuff Tequila Extra Añejo. Click the link below to grab your own bottle, before Phil grabs it from you!

The Bad Stuff Extra Añejo: http://bit.ly/TheBadStuffEA

Listen, learn and laugh with us - tune in to the full episode wherever you get your podcasts:

The Cartel H our: cartelhour.com/podcast/episode/3451c587/10-somebody-feed-phil-tequila-tequila-with-philip-rosenthal

Spotify: open.spotify.com/episode/5LgHFV1LtlU6oQgcmtYE4u?si=T-HlmZJLSfuvPscvJwO_jw

Apple: podcasts.apple.com/us/podcast/10-somebody-feed-phil-tequila-tequila-philip-rosenthal/id1502505739?i=1000468750341

Stitcher: stitcher.com/podcast/the-cartel-hour/e/68111416

Check out Somebody Feed Phil streaming on Netflix, with Season 3 to come soon! And of course, enjoy all of our conversation and tasting notes on these tequilas.

Thank you everyone for listening and remember to drink responsibly, and in good company.

Source: The Cartel Hour; Episode 10: Somebody Feed Phil Tequila - Tequila with Philip Rosenthal

https://www.cartelhour.com/podcast/episode/3451c587/10-somebody-feed-phil-tequila-tequila-with-philip-rosenthal

3/17/2020

Let Your Spirits Soar: The Bad Stuff Wins Big At Distilled Spirit & Cocktail Competition

website@sitemodify.com (Website Editor) — Sat, 14 Mar 2020 00:28:41 GMT

The Bad Stuff Extra Añejo Tequila takes home Gold, Best of Division, & Best of Class

The Bad Stuff recently was awarded a gold medal at the 2020 Distilled Spirit and Cocktail Competition at the Del Mar Fairgrounds in Del Mar, California. The San Diego County Fair hosts one of the best spirit competitions in the country. With 133 entries from 27 distilleries in this year’s competition, there was no shortage of show-stopping spirits from around the globe.

Judging happened February 28 – March 1, and 110 medals were awarded (gold, silver and bronze). Top winning spirits will be showcased on June 27 at the Distilled Spirit and Cocktail Festival, happening at the 2020 San Diego County Fair.

The Bad Stuff Extra Añejo was not only awarded a gold medal, but also won Best of Class in the Extra Añejo spirit style category. The wins don’t stop there. The Bad Stuff also took home Best of Division over all spirits within the broader 100% Blue Agave Tequila category.

This exquisite, high-end Extra Añejo Tequila is crafted from the finest estates' grown Tequilana weber blue agave in the highlands of Arandas, Mexico. Matured in virgin French Oak barrels over three years and double-distilled, with the final distillation in a copper Alembique, The Bad Stuff has a rich body that coats the palate with agave oils followed by balanced notes of pepper, smoke, wood, and tobacco, ending with a crisp and sublime finish.

Its secret recipe has been passed down over three generations, and is highly coveted by true tequila aficionados.

Visit www.distilledsandiego.com for full results.

Source: 2020 Distilled: San Diego Spirit & Cocktail Festival

https://distilledsandiego.com/downloads/2020-Distilled-Competition-Results.pdf

3/13/2020

Double Gold At 2020 San Diego Int. Wine & Spirits Challenge

Mon, 02 Mar 2020 19:05:16 GMT

Double Gold Awarded To The Bad Stuff's Extra Añejo

The Bad Stuff Extra Añejo has done it again! The 2020 San Diego International Wine & Spirits Challenge awarded The Bad Stuff's Extra Añejo a Double Gold medal with a 94 point score - which corresponds to an outstanding rank and justifies strong recommendations! Scores are awarded according to taste profile, aromas, brio (clarity of product), complexity and are scored from 1 - 100, with 90 and above being outstanding.

Our Extra Añejo is a meticulously crafted, award-winning, premium Extra Añejo. Flavors of nutmeg, allspice, caramelized roasted agave & vanilla. Click here to find out where to order The Bad Stuff in your state . Salud!

So Bad It’s Good

Wed, 14 Mar 2018 07:00:00 GMT

A new sunrise for tequila.

Oceanside is making waves for much more than surfing these days, most notably as a culinary destination. Not only a hub for new hotspots, it’s also a place epicures, including master tequila distiller Felipe Soto Mares, call home.

“Tequila has always been a part of my heritage,” says the Oceanside resident, who is a maestro catador (master of tequila making), and founder and head distiller of The Bad Stuff Tequila. “It started with my grandfather, who bootlegged a tequila style here in California during Prohibition in order to keep food on the table for the family. He eventually taught his son, my uncle, who eventually taught me.”

Soto Mares was born in Fresno 67 years ago to parents who followed the grape harvest; his mother went into labor while working in the vines. Eventually, the family moved to North County, where Soto Mares graduated from San Marcos High School. “This has been my home — a local boy and now a master distiller and adventurer,” he says with a laugh.

Starting in the 1990s, with the family’s tequila-making secrets from their hacienda in Atequiza, Jalisco, Mexico in hand, Soto Mares worked on perfecting the fiery spirit. After he was invited to study at Guadalajara-based Academia Mexicano de Catadores de Tequila, Soto Mares became an official catador in 2005, and is now considered a master.

“It was never my intent to bring a tequila to market. It is something that evolved as I became more proficient and began to receive consulting contracts from various companies to create tequila,” Soto Mares explains. An acquaintance he met at the Del Mar Thoroughbred Club several years back joked that tequila was “the bad stuff,” and a brand was born. Today, Soto Mares actually distills the liquor in Arandas, in the Jalisco highlands.

Soto Mares refers to The Bad Stuff, a three-year-old Extra Añejo tequila with crème brûlée notes, as a “field to glass” product. “It’s our way of saying that our agave is estate-grown and that the crafting of our tequila never leaves the hands-on process from our distillery. It is shipped directly from the distillery to our warehouse, then to market,” he details.

“This is a small batch boutique tequila,” he adds. “We grow our own agave and our water is from on-site artesian wells where we go as deep as 250 meters to pull the water up. We do not use municipal water. It is steeped with tradition and a passion to produce quality, not quantity.”

The Bad Stuff Tequila can be found at Holiday Wine Cellar in Escondido, Old Town Liquor in Old Town, and in restaurants including Masters Kitchen & Cocktail, Mission Avenue Bar & Grill, and Jalisco Cantina in Oceanside.

Soto Mares has advice for those trying The Bad Stuff for the first time. “It is to be appreciated — sipped, not shot. Enjoy the complexity of the agave, the vegetal, spice, and earth tones. Salud!”

Source: Ranch & Coast Magazine March 2018 Feature

ranchandcoast.com/2018/03/14/so-bad-its-good

3/14/2018

Gifting with Compassion: The Bad Stuff Hits the 2018 Golden Globes DPA Suite in Style

Wed, 10 Jan 2018 08:00:00 GMT

The 75th Annual Golden Globes three-day gifting suite pre-party was “Badder” than ever

Just days before the 75th Annual Golden Globes were to be held at the Beverly Hilton Hotel, a three-day gifting suite event was held just blocks away at the Luxe Rodeo Drive Hotel in Beverly Hills, on January 4th – 6th. Golden Globe presenters and nominees were invited by DPA Group to an experience where there was an overwhelming show of brands that create more than just a product, but actually foster compassion and celebrate community. From food and beverage tastings, jewels, fashions and beauty products, to tech inventions and personal experiences; social justice, environmental consciousness and other philanthropic endeavors were freely promoted and discussed.

The featured non-profit for the 2018 DPA Golden Globes Gifting Suite was a returning favorite Love Light Compassion Foundation. Co-Founder/President, Tracy Appleton and Director of Sales, Lisa Barriere met with many celebrities and influential people to discuss the mission of the foundation to “provide emergency financial assistance to patients and their families undergoing a major medical crisis.”

In hopes of promoting healthy living and decreasing damage to the environment, Barburger’s Mark Turner grilled up his “Impossible Burger” for guests, while Mascarpone Cheesecake by Chef Turok dazzled with a persimmon/strawberry chip and edible gold leaf, polished off by tea drinks from Twinkle Brown Sugar and sweets from Baked by Sha Sha.

On the naughty party side of the festivities, Maestro Catador Felipe Soto Mares presented his passion project The Bad Stuff Tequila .

There were several other innovators offering sunglasses, books, ice cream, scrubs and candies, so many to mention… The exhibitors at the 2018 pre-Golden Globe DPA Gifting Suite proved that deliciousness, comfort and beauty can elevate the visibility of a good cause and/or longtime passion. And, as it turns out that very same theme took center stage during the subsequent Golden Globes broadcast.

Effie Cornejo, Editor in Chief & Founder

Source: Effie Magazine

effiemagazine.com/culture/gifting-with-compassion-2018-golden-globes-dpa-suite

1/10/2018

Pairing Tequila With Food

Wed, 27 Dec 2017 08:00:00 GMT

The best culinary compliments for the best-of-the-best tequila.

The Bad Stuff Founder and tequila expert, Maestro Catador Felipe Soto Mares, sits down with us to talk and taste the best tequila pairings.

Be adventurous and serve versatile tequila to accompany a meal. Our drink of choice is The Bad Stuff Extra Añejo. For appetizers, Soto Mares recommends matching it with queso fundido or carnitas street tacos.

“The Bad Stuff” stands up well with exotic meats such as venison, elk or other game, and shines with a reduction sauce made with the same tequila, he explained. It pairs well also with lean pork or beef, particularly Angus cuts and filet mignons, but also goes well with shellfish, such as lobster and scallops.

Source: The San Diego Union Tribune

https://www.sandiegouniontribune.com/lifestyle/sd-fo-tequila-distiller-20171226-story.html

12/26/2017

Oceanside Distiller Perfects The Fine Art Of Tequila

Tue, 26 Dec 2017 08:00:00 GMT

With the surge of interest in small-production distilled spirits, tequila is finally attracting the respect and attention it deserves.

Centered in this spotlight is Oceanside resident and entrepreneur Phillip “Felipe” Soto Mares, maestro catador (master tequila sommelier/taster) and co-founder and master distiller of The Bad Stuff, his award-winning extra añejo tequila, a “special reserve” golden liquor aged three years in oak barrels.

Recently, Soto Mares introduced local sales of his ultra-premium, limited production sipping tequila, choosing for the launch Carlsbad’s restored Charles Kenneth Speakeasy, the “hidden” bar under the Land & Water Company Restaurant, which once stocked his grandfather’s hooch-quality bootlegged tequila and now sells the grandson’s prestigious extra añejo.

For Soto Mares, now 65, an adventurous man with eclectic interests, making tequila is a family tradition. When he was 16, his uncle Roberto Mares, a teacher, came from Mexico to visit the family in San Diego County, bringing a jug of his homemade tequila. He instructed his nephew in how to drink it properly.

“First you look at the color. Then you smell the aroma. How is the body? Then you sip it to taste all the flavors,” he recalled his uncle’s advice.

The young Soto Mares, born to migrant workers in Fresno and raised in Vista and San Marcos, never lost his fascination with fine tequila as he studied architectural drafting at a nearby community college. Following in his father’s footsteps, he first pursued a career with the Santa Fe Railroad, then worked in several construction and other businesses, bootstrapping himself up, his entrepreneurial instincts inspiring him always to seize better opportunities.

For one client, he designed and built a facility to make pet shampoos. When the chemist hired to compound the shampoos failed to show up, Soto Mares offered to take over the task. He created a successful line of human food-grade shampoos popular also with humans, while experimenting and acquiring a skill-set which proved useful in blending and refining his tequila formula.

In 1994, his uncle decided he was ready to learn to make tequila. He invited Soto Mares to his small hacienda in Atequiza, Jalisco. There he spent six months passing along the techniques and knowledge handed down from his father, also Roberto, who, as a refugee from the 1920s Cristero War in Mexico, supported his family by producing bootleg tequila in Los Angeles during Prohibition. (Technically, his grandfather made “agave spirits” from California agave, since true tequila can now be made legally only from blue agave in specified locations in Mexico, mainly in the Jalisco region.)

“I went down to learn. I hadn’t thought of it as a business. I wanted to learn to make the best tequila,” he explained.

His first effort was so bad his uncle spat it out. Then, recalling his uncle’s instructions on when to harvest the agave, he went back to the fields and looked for the “tears” at the base of the mature plant, a sign of the sweetness allowing caramelization of its juices during the cooking process.

Soto Mares uses traditional methods to craft his tequila, but what distinguishes his product is the nuances. He uses only pesticide-free, estate-grown blue agave whose cultivation he controls. He oversees the harvest when the agave is 8 to 12 years old, with the leaves cut away to reveal their inner piñas. These agave plant hearts are baked in traditional steam ovens, enabling the sugars’ caramelization. This baking process shapes the tequila’s ultimate flavor before the piñas are mashed, releasing the liquid.

The agave nectar is first fermented and then distilled twice, once in stainless steel and then in copper tanks to draw out any impurities. He filters it through cellulose rather than activated charcoal to produce a crystalline tequila with “brío” that’s not too polished, he explained.

After distillation, all tequila is clear, or blanco. With two months to a year’s age in oak barrels, tequila becomes a reposado (rested), and with one to under three years’ aging in small oak barrels it becomes an añejo (aged). Extra añejo (extra aged) requires three or more years’ aging in oak barrels, which imparts smoothness, flavor and color to the distilled tequila. The variety and newness of oak and the use of any charring also affects the flavor, as does the blending process.

Soto Mares prefers new French oak barrels with a medium char to achieve his desired flavor profile.

After the agave nectar is drained, Soto Mares turns over the residue, called bagaso, to Tequila, Jalisco-based, Norma Macias, whose local company, Papel de Agave, handcrafts the paper for his labels. He designed a special oven to speed drying of the paper.

“Her company is very small, employing women from her town to empower them and become financially stable,” he explained.

The quality and purity of the water used in making tequila is critical, he stressed. His water comes only from two deep artesian wells.

For 20 years, Soto Mares created his own tequila in small quantities at a distillery in Arandas in the highlands of Jalisco, home to the sweetest blue agave plants and the best quality tequilas, producing only a few thousand bottles for his friends and family. He expects to ramp up production in the near future, drawing on additional blue agave he grows on nearby estates.

In a chance encounter at the Del Mar Races several years ago, Soto Mares shared a glass of his special tequila with an appreciative new acquaintance, who dubbed the tequila “The Bad Stuff” and eventually persuaded him to market it in the U.S.

Soto Mares never intended to sell his tequila but kept refining his methods to bring out the aromatic “crème brûlée” notes he prefers.

“All I wanted to do was create the best tequila on the planet. The process makes it distinctive, our attention to detail. It’s the equivalent of the fine cognac of tequila. I designed it to appeal to the Scotch and Cognac palettes,” he said, explaining he uses only special bottles made of recycled glass.

Critics and competitions seem to bear him out. In the Made in Mexico Competition, The Bad Stuff won gold and best of class awards in the extra añejo category against 67 tequila brands currently sold. He also took home the best of show award.

Soto Mares, also a professional consultant in tequila formulation for family-owned tequila making firms, is one of only a handful of maestro catadores, or master tequila sommeliers, honored by the Guadalajara-based Academia Mexicano de Catadores de Tequila for his contributions in conducting educational seminars and tastings and providing training in how to evaluate and taste tequilas. He also served as the Academia’s director within the state of California.

Although Soto Mares never planned to become a tequilero, he has created his own niche

“I’ve lived life on my own terms — and enjoy life."

Source: The San Diego Union Tribune

https://www.sandiegouniontribune.com/lifestyle/sd-fo-tequila-distiller-20171226-story.html

12/26/2017

San Diego Master Distiller Carries on Family Tequila Tradition With Launch of “The Bad Stuff” Extra Anejo Tequila

Tue, 17 Oct 2017 22:47:09 GMT

Local launch takes place at the Charles Kenneth Speakeasy in Carlsbad where Felipe Soto Mares’ grandfather once sold bootleg tequila during prohibition.

For Felipe Soto Mares, tequila is in his blood. Or, at least, tequila-making. The 65-year-old San Diegan is set to launch his gold-medal tequila, The Bad Stuff, Oct. 10, at the Charles Kenneth Speakeasy in Carlsbad – the place Soto Mares’ grandfather once sold his bootleg tequila during prohibition.

Soto Mares is a Maestro Catador (Master Sommelier), Master Distiller and the former director of La Academia Mexicana del Tequila for California. He’s crafted whiskey, tequila and rum. The road to becoming one of the top tequila makers in North America was long, with many twists.

Soto Mares’ grandfather began the family business out of necessity. Originally a Freemason and bureaucrat working for the Mexican government in Mexico, he fled with his family to the U.S. in the mid 1920s during the Cristero War and found himself struggling to support a wife and five children in California. He decided to try his hand at distilling the local blue agave – not so good for making tequila – “but good for making hooch,” Soto Mares said.

After being visited by the Revenuers and being driven out of L.A. because he was encroaching on another bootlegger’s turf, he moved back to Mexico, but not before having an associate distribute his bootleg tequila. The Charles Kenneth Speakeasy was one of his clients.

“I am going back to the speakeasy to launch of The Bad Stuff in my adopted home,” Soto Mares said.

Soto Mares learned the skill of master tequila making from his uncle, who had learned from his father.

But first, he had to learn to drink the stuff.

“I was 16 years old. The first thing I did was shoot the stuff like they did on TV. With a slap to the head my uncle admonished me,” Soto Mares admitted.

It was years later that Soto Mares learned the nuance of the agave-based spirit. In 1994, his uncle asked him: “Felipe, are you ready?”

“For what?”

“To learn to make tequila?”

Soto Mares quit his job in San Diego and packed his things. He spent six months at the small hacienda outside of Guadalajara learning from his uncle. His first batch was bad. His uncle told him so.

“He spit it out,” Soto Mares said.

Soto Mares wandered back into the field to find the right agave to harvest and had an epiphany.

“I was so nervous sweat got in my eye,” he said.

He remembered what his uncle told him about harvesting the agave at just the right time.

“Look for the tears of the agave.”

He put his finger to the tear and tasted it. Sweet. It’s this sweetness that gives the agave the ability to caramelize, the unique quality in The Bad Stuff.

Soto Mares’ second batch passed his uncle’s taste test. He spent the next 20 years perfecting his formula and is proud to finally release it to the public, with his business partners George Molsbarger, David Warshawsky, and Darren Enenstein.

Today, when Soto Mares looks at the label of his bottle of tequila, he sees four spirits.

“Tequila, Grandfather Roberto's spirit, Uncle Roberto's spirit and mine: a gift from us to those who would embrace our heritage,” he said.

The Bad Stuff competed in the Made in Mexico Competition against 67 tequila brands currently on the market. It received in the Extra Añejo category a Gold and Best of Class, it also received Best of Show. The Bad Stuff is an Extra Añejo that is aged at least three years in new medium-charred French Oak barrels and is made from fully matured Tequilana weber blue agave.

In Nightclub & Bar magazine, Robert Plotkin said, “This exquisite, museum-grade tequila has a generous bouquet laced with the bakery fresh aromas of vanilla, cinnamon and allspice. The palate is frontloaded with spice, but then slowly gives way to a thoroughly satisfying warm, peppery glow. The body is buttery and the finish sublime.

The Bad Stuff is made in the colonial town of Arandas, Jalisco. It is considered the Highlands, at an elevation of 5,873 feet, where some of the finest tequilas are made. The water source for the tequila is a large artesian well.

Soto Mares will unveil The Bad Stuff, share stories of his family’s tequila-making tradition, and explain how the tequila got its name, Oct. 10, from 7-8:30 p.m. at The Charles Kenneth Speakeasy, a secret downstairs venue, at The Land & Water Company Restaurant, 2978 Carlsbad Blvd, Suite 110, Carlsbad.

In addition to The Charles Kenneth Speakeasy, The Bad Stuff is available at Mille Fleurs restaurant in Rancho Santa Fe, Masters Kitchen and Cocktail in Oceanside, Mission Bar and Grille, Mister A’s, The Mission Bay Yacht Club, Texas Liquor, Holiday Wine Cellar in Escondido, and Old Town Liquor.

Media Contact: Barbara Metz

Office 858-677-0720, Cell 858-735-7966

metzpr@gmail.com

10/3/2017

Find Your Niche: The Bad Stuff Tequila Insights on The Critical Mass Radio Show

Sat, 09 Sep 2017 07:00:00 GMT

Discover the story behind The Bad Stuff Tequila, as well as the brand’s marketing strategy.

The Bad Stuff Tequila has been making a name for itself in the marketplace. Its history goes back three generations, starting during prohibition with the current maker's grandfather. The Bad Stuff Tequila brand has a unique artisanal process which results in an extraordinary flavor profile. The story of Felipe Soto-Mares family is the basis behind the creation of a brand message for their clients.

This brand shares it's unique artisanal process and story by creating a brand message for their clients that is one of a kind. The product is also introduced and distributed in a non-traditional manner, making it even more special to get your hands on. David Warshawsky joined us to share the story behind The Bad Stuff Tequila, as well as the brand's marketing strategy.

Read the full story or listen to the full podcast .

Richard (Ric) Franzi, MBA, The Critical Mass Radio Show

The Critical Mass Radio Show is the brainchild of our host Richard Franzi, who has conducted over 1,500 interviews and created over 1,300 podcasts since the program's inception in March 2009. Richard is the author of 3 business books, a keynote speaker, host of this radio show/podcast and the leader of an executive learning community in Orange County.

Source: The Critical Mass Radio Show

Podcast: http://podcast.criticalmassforbusiness.com/e/episode-1031-critical-mass-radio-show-september-5-2017-david-warshawsky

9/5/2017

Article: https://www.criticalmassforbusiness.com/2017/09/find-niche-insights-david-warshawsky-ceo-general-manager-bad-stuff-tequila-critical-mass-radio-show/

9/11/2017

Smoothest Sip: Bad Stuff Extra Añejo Tequila

Tue, 20 Jun 2017 07:00:00 GMT

Aspen Sojourner’s 2017 Food & Wine Classic Superlatives

The annual summit of all-star chefs, sommeliers, industry leaders, and culinary obsessed consumers lived up to its infamous reputation yet again. Celebrating its 35th anniversary, the #FWClassic took over town (and Instagram) from June 15–18, when more than 5,000 attendees feasted on a full schedule of seminars, tastings, parties, and more parties.

Aspen Sojourner's editor-in-chief, Cindy Hirschfeld, and digital editor, Katie Shapiro, share their top moments from their overstuffed reporters’ notebooks.

Smoothest Sip: Bad Stuff Extra Añejo Tequila

Served at the annual Thursday night party on the rooftop deck at Dancing Bear, it’s made from Tequilana weber blue agave and goes down way too easily (a bottle is $200).

Source: Aspen Sojourner

Cindy Hirschfeld & Katie Shapiro

https://www.aspensojo.com/eat-and-drink/2017/06/aspen-sojourner-s-2017-food-wine-classic-superlatives

6/20/2017

Glorious Spirits Best Tequila Añejo

website@sitemodify.com (Website Editor) — Thu, 17 Sep 2015 07:00:00 GMT

In a blind competition, industry executives rate each entry on 5 essential characteristics

In our Made In Mexico blind competition, industry executives rate each entry on 5 essential characteristics: Appearance, Aromatics, Flavor, Mouthfeel and Finish.

Each of these subsets have varying ultimate scores, with Aromatics and Flavor scoring the highest possible points. Scores are then tabulated by Jack Robertiello and Robert Plotkin, Competition co-Hosts.

Best in Show and Best in Class medals are not always awarded. That determination is based-upon consistently high scores from each judge. In 2015, we did, indeed, determine a BEST IN SHOW, BEST TEQUILA BLANCO and BEST TEQUILA ANEJO

Source: Glorious Spirits 2015 Competition Results

Glorious Spirits | Made In Mexico

9/17/2015

Unusual Name Choice Yet For An Absolutely Elegant Extra Añejo

Tue, 04 Aug 2015 07:00:00 GMT

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

https://www.barandrestaurantexpo.com/food-drink/new-tequila-sensations-debut-us

8/4/2015

The Bad Stuff News & Events

TBS Gold At NY World Wine & Spirits Competition

The Bad Stuff XII Takes Gold At 2022 NYWSC

The Bad Stuff scored HUGE at SDSF

The Bad Stuff Scored HUGE At SDSF

Robb Report: The Bad Stuff Doce XII Leads The Pack

Robb Report The Bad Stuff "Doce XII, a superb 12-year-old silky-smooth bottle..."

The Bad Stuff Scored HUGE At 2021 Tequila & Spirits Magazine Tasting

The Bad Stuff scored HUGE At 2021 Tequila & Spirits Magazine Tasting

2021 Concours D’ Spirits

2021 Concours D’ Spirits:

Gold For The Bad Stuff's

La Mala Reposado

Santé International Wine & Spirits Competition

La Mala Reposado Scored 92 Points At The Santé International Wine & Spirits Competition

National Tequila Day: The Spirits Business Panel Praises The Bad Stuff Extra Añejo

National Tequila Day: The Bad Stuff XA Praised As Top Expression In Ultra‐Premium Extra Añejo Category

Plata Gold At 2021 Distilled SD S&C Festival

La Mala Plata Gold At San Diego Distilled Spirits & Cocktail Festival

The Bad Stuff Sponsors Online World Surf Championship - E-Pro Global Final

E PRO Global Final, Surf Web Series Sponsored By The Bad Stuff

The Bad Stuff's Reposado Is Awarded Gold

Reposado Awarded Gold At 2021 San Diego International Wine & Spirits Challenge

The Bad Stuff's Blanco Is A Tequila Aficionado 2021 Brand Of Promise Nominee

A modern vintage tequila. Really old school and a perfect example of a tequila from Arandas

Featured Cocktail: Agave Wild

Today's Cocktail: Agave Wild

Extra Añejo 2021 SIP Awards Gold & Consumers' Choice Award

Extra Añejo Honored By The 2021 SIP Awards International Competition

Extra Añejo & Reposado Awarded Double Gold 2021 SF World Spirits Competition

The Bad Stuff Extra Añejo & Reposado Awarded Double Gold At 2021 SF World Spirits Competition

Cinco De Mayo Tequila Dinner Featuring ...

Join Us For Casa Chapala Cinco De Mayo Tequila Dinner Featuring The Bad Stuff

Date And Time

Baddest Cocktail Recipe Awards At Masters Cocktail and Kitchen On April 27

"Baddest Cocktail Recipe Contest" Awards

Join The Bad Stuff Team At

Masters Cocktail and Kitchen On April 27

The Spirits Business 2021 Gold Medal Recipient!

The Bad Stuff XA Is The Spirits Business 2021 Gold Medal Recipient!

Tequila Aficionado Magazine - La Mala Reposado Review

Tequila Aficionado Magazine

La Mala Reposado Review

Reposado Awarded Gold Medal At 2021 San Diego Int Wine & Spirits Challenge

La Mala Reposado Awarded Gold Medal At The 2021 San Diego International Wine & Spirits Challenge!

Pairing The Bad Stuff & Top Influencers

Featured Cocktails: Influencers Edition

Tequila Aficionado 2021 Brand Of Promise Award

The Bad Stuff's La Mala Reposado Nominated for Tequila Aficionado's 2021 Brand of Promise Award!

Bad Stuff is Robb Report Top 9 Tequilas to Buy

Bad Stuff is Top 9 Tequilas to Buy

The Bad Stuff

The Bad Stuff

Win a SIGNED Bottle of The Bad Stuff

Doing Good & Drinking Well: Support the Pepper Road Crew and get your own bottle of The Bad Stuff Tequila!

Here's how to join:

Auction Event Dates:

Felipe Soto Mares Profile in Agave Spirits Vol 9

Profiles in Agave Spirits Vol 9, Now Available!

Featured Cocktail: The Bad Apple

Today's Mixology Challenge: The Bad Apple

Innovating the Industry: Consumers Choose The Bad Stuff at The 2020 SIP Awards

The 2020 SIP Awards has revolutionized the spirits industry once again!

“At first we didn’t know how COVID-19 would impact our event, but time was not on our side and we needed to find a way to have consumers evaluate spirits safely.”

﻿ ﻿

- SIP Awards Founder & CEO Pouya Hashemi.

﻿

- SIP Awards Director of Events, Cher Holmes ﻿ ﻿ ﻿ ﻿ ﻿ ﻿

About the SIP Awards

Double Gold at The San Diego International Wine & Spirits Challenge

Scoring the highest in its category, The Bad Stuff Extra Añejo Tequila is awarded Double Gold.

Brand of Promise: The Bad Stuff Extra Añejo Tequila Review

Ladies and gentlemen, we have been waiting with baited breath for The Bad Stuff Tequila.

Alex quickly takes a sip. “Sorry, I didn’t wait for you on that one. I couldn’t resist ”, he laughs. Sometimes, Alex can’t help himself.

“This stuff is BAD - The Bad Stuff!”

The Bad Stuff is worth every penny...This is NOT your typical Extra Añejo

San Francisco World Spirits Competition: The Bad Stuff Gets Gold

The Bad Stuff wins the Gold Medal in its Extra Añejo Tequila category.

Phil Rosenthal’s Favorite Tequila

The Cask Cartel drank some very unique Tequila this week with Phil Rosenthal & Tom Caltabiano at the Infusery.

- SIP Awards Director of Events, Cher Holmes