The Bad Stuff Extra Anejo Tequila
The Bad Stuff Extra Anejo Tequila is a 750mL extra anejo bottled at 40% ABV (80 proof) — the Reserva Especial of maestro tequilero Felipe Soto-Mares, made from estate-grown 100% Tequilana Weber blue agave in the highlands of Arandas, Jalisco, and aged at least three years in new, medium-charred French oak. "The bad stuff" is old slang for the best of the best, and for two decades this was a family-and-friends pour before it ever carried a label. It is available to order online at Del Mesa Liquor.
- ABV: 40% (80 proof)
- Size: 750mL
- Agave: 100% Tequilana Weber, estate-grown, Highlands of Arandas, Jalisco
- Distillery: NOM 1460, Compania Tequilera de Arandas (brand-stated)
- Age: At least 3 years (36 months) in new medium-charred French oak
- Production: Steam-oven baked agave; artesian well water; double distilled, finishing in a copper alembic
A Family Pour From Arandas, Twenty Years in the Making
Felipe Soto-Mares learned to make tequila in 1994 at the family hacienda in Atequiza, taught by his uncle Roberto Mares — carrying on a tradition that began with his grandfather Roberto Mares Sr., who made agave spirits through the Prohibition era. Soto-Mares spent over fifteen years refining this extra anejo for family and friends — estate agave baked in traditional steam ovens, fermented with water from deep artesian wells, double distilled with the final run in copper — before an acquaintance's verdict at the Del Mar races gave it a name and pushed it to market: the bad stuff, meaning the best of the best. Three-plus years in new French oak does the rest. See other small-house tequilas in our tequila collection and across our spirits collection.
Tasting Notes
Per the producer's official notes: a nose loaded with spice, giving way to nutmeg, allspice, caramelised roasted agave and vanilla; a rich palate of agave oils opening to pepper, smoke, wood and tobacco; and a crisp finish with slight earth tones.
How to Enjoy
Neat, rested in the glass — three years in new French oak and a copper-finished distillation deserve a slow pour, not a mixer. More extra anejos are in our tequila collection.
Frequently Asked Questions
Why is it called The Bad Stuff?
In the slang Felipe Soto-Mares grew up with, "the bad stuff" means the best of the best — the pour kept back for family. An acquaintance at the Del Mar races used the phrase about this tequila and persuaded him to bring it to market under that name.
How long is The Bad Stuff Extra Anejo aged?
At least three years — a minimum of 36 months — in new, medium-charred French oak barrels. Note the brand also bottles older Cinco (5-year) and Doce (12-year) expressions; this listing is the 3-year Reserva Especial.
Where does the agave come from?
Estate-grown Tequilana Weber blue agave from the highlands of Arandas, Jalisco — producer copy places the fields at roughly 7,000 feet of elevation.
The family reserve that outgrew the family — order The Bad Stuff Extra Anejo Tequila online from Del Mesa Liquor in San Diego, CA.