The Bad Stuff

Jalisco (Los Altos Southern)
Nom 1460

Recent Ratings

See how The Bad Stuff ranks in our community.

Pepe Matz
Tequila Wizard
709 ratings

Bryce Taylor (Austin Tequila Connoisseurs)
Tequila Phenom
346 ratings

The nose is slightly musty / wet cement The agave is there and then it turns hot. It has a spicy & vegetal finish. This could do well in an agave forward cocktail based on its strength of flavors. I’m sampling a 50ml bottle.

Bryce Taylor (Austin Tequila Connoisseurs)
Tequila Phenom
346 ratings

Nose: Light Agave and some baking spices. Sweetness from cooked agave and French oak. Highland Fruity / Floral Notes Taste: Baking Spices right up front then some cooked agave and French Oak sweetness. The alcohol provides a pleasant tingle with a nice pepper finish. This is a nice Reposado that’s a good balance of spice and sweetness with a nice finish.

Craig Macadang
Tequila Honey Badger
1399 ratings

Craig Macadang
Tequila Honey Badger
1399 ratings

Nathan Bennett
Tequila Badass
454 ratings

Seattle Juan
Tequila Honey Badger
1324 ratings

I had to pour this out after a couple of small sips. I honestly thought the Adictivo was better overall.

Simon Gutierrez
Tequila Phenom
332 ratings

Senior Rick Mendell
Tequila Savant
285 ratings

A slight funk on the nose blows off after a few minutes. The mid palate has all of the agave characteristics. Also some chocolate notes. The finish is a bit hot. And left me disappointed. It’s called the Bad Stuff, so they may have set the bar low. It’s very drinkable, but in this tasting, I was a bit surprised it couldn’t score higher. I will retaste again.

Latest News

Keep up with what's happening with The Bad Stuff

Long Island Lou Tequila
Feb 25, 2021

The Bad Stuff- It's A Good Sweetness

Lou reviews batch 4 of the Extra Añejo and Reposado products from this brand, and gets into the production details behind them.

Nightclub & Bar
Aug 04, 2015

New Tequila Sensations Debut in the US

There’s a mystique and romance surrounding tequila that few products enjoy. The import has captivated the imagination of the American drinking public, making it the fastest growing category of spirits in the country. As aficionados grow more discerning, d