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The Bad Stuff Extra Anejo Tequila
The Bad Stuff is a California-based tequila brand founded by Felipe Soto Mares, Darren Enenstein and Susy Enenstein, made at the Soto Mares family's own distillery, Compañía Tequilera de Arandas, NOM 1460, in Arandas in the southern Highlands of Jalisco, from a family recipe the brand dates back 93 years. Soto Mares has more than 25 years of tequila making behind him and holds catador status at the Mexican tequila academy. The agave is estate-grown blue Weber from pesticide-free Highlands fields, hand-selected by the jimador, steam-cooked in autoclaves, crushed on a roller mill, fermented in stainless steel, and double distilled in copper alembic stills. The Extra Añejo is the brand's signature bottle: rested a minimum of three years in new French oak and bottled at 40% ABV. The brand describes it as peppery and spice-laden, and tasters on Tequila Matchmaker, where it has more than sixty ratings, log vanilla first and most often, then butter, caramel, cooked agave, oak and cinnamon, with allspice, nutmeg and butterscotch behind. It is a dessert pour, the kind that lands next to a cognac rather than a blanco.
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