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The Bad Stuff Plata 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. The agave is estate-grown blue Weber from pesticide-free Highlands fields, hand-selected by the jimador and steam-cooked in autoclaves, and the Plata, which the brand calls La Mala, is the one bottle in the range that skips the barrel entirely. It is fermented in open vats and run through two distillations, the first to a 30% ordinario in stainless steel and the second to 55% in the copper alembic, then brought to 40% ABV and bottled clear. Tasters on Tequila Matchmaker log cooked and raw agave first, then a green, savory side of cut grass, bell pepper, olive and jalapeño with white pepper, and on the palate a touch of chocolate, lime and cinnamon under the vegetal agave. It is a blanco with more edge than Highlands sweetness suggests, built for a sharp margarita or a paloma.
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