Episode Details

They DON’T Tell You This About Tequila Filtration… (It Changes Everything) Tequila filtration and resting explained. In this video, we break down how filtration methods like carbon filtration, chill filtration, and membrane filtration impact tequila flavor, aroma, and overall quality. Most tequila brands don’t talk about this—but it can completely change what ends up in your glass. After distillation, tequila still contains particles, fatty acids, and compounds that affect texture and taste. Filtration removes these—but depending on how it’s done, it can either preserve complexity or strip away flavor. We also dive into the resting process, where tequila sits in stainless steel or glass to smooth out harsh notes. This step allows oxygen to naturally break down aggressive compounds—similar to letting wine breathe. Some producers even speed this up with oxygenation, but that comes with trade-offs. If you’ve ever wondered why two tequilas made the same way taste completely different… this is why. Topics Covered: • Tequila filtration explained (microns, particle size) • Carbon vs paper vs membrane filtration • Chill filtration and “grasa” • How filtration affects flavor and aroma • Tequila resting vs aging • Oxygenation and its impact on taste • Why higher proof tequila avoids chill filtration If you’re into additive-free tequila, traditional methods, and real tequila education—this is for you. Subscribe for more deep dives, reviews, and interviews from inside the tequila world. #tequila #tequilareview #additivefreetequila #agave #tequilaeducation #drinkbetter #craftspirits #highprooftequila © Tasting Tequila with Brad