Episode Details

La Pulga Añejo Tequila review from NOM 1068. Additive-free Añejo tequila made with 100% Blue Weber agave, dual-cooked agave, citrus-yeast fermentation, and aged 18–22 months in American oak. n this episode of Tasting Tequila with Brad, we take a deep dive into La Pulga Spirits Añejo Tequila — an additive-free Añejo crafted with intention, balance, and patience. Produced at NOM 1068 using 100% Blue Weber agave grown at 6,400 feet in the Highlands of Jalisco, this Añejo is aged 18–22 months in second-use American oak barrels, allowing the agave to remain front and center. What makes La Pulga different is the process: • 50/50 dual cook (stone horno + autoclave) • Single-press extraction • Open-air fermentation with proprietary yeast cultured from citrus orchards • Rock music played during fermentation to agitate yeast • Double distilled in pot stills • Oxygenated cold-rest finishing for enhanced mouthfeel On the nose, expect roasted agave and ripe fruit. The palate delivers vanilla, oak, cocoa, and subtle sweetness. The finish is long, smooth, and endlessly rewarding — a true sipping Añejo. I also reference my in-depth interview with Sarah and David Wiley, where we talk about the philosophy behind the brand and why La Pulga refuses shortcuts. If you enjoy additive-free tequila, process-driven brands, and honest tequila reviews — this one’s for you. Let me know in the comments: Do you prefer bold, oak-forward Añejos — or refined, agave-first sipping tequilas? Cheers! #LaPulgaTequila #TequilaAnejo #AdditiveFreeTequila #TequilaReview #TequilaYouTube #HighlandsTequila #NOM1068 #CraftTequila #SipTequila #TequilaNerd #TequilaCommunity #AgaveSpirits #TequilaLife #TastingTequila #TequilaEducation © Tasting Tequila with Brad