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.