In this exclusive interview, Chef John des Rosiers, founder of Cambio Tequila, joins Tasting Tequila with Brad to break down the secrets behind one of the most unique additive-free tequilas being made today. We dive deep into the science and philosophy behind tequila production, including: • Why French oak barrels create better tequila aging • The difference between American oak vs French oak • How barrel aging shapes Blanco, Reposado, Añejo, and Extra Añejo tequila • The art of blending tequila from multiple barrels • Why tequila should always taste like agave first • The story behind the Cambio Urban Cowboy Bespoke program • How tequila producers experiment with different barrel types like Madeira, Sherry, and Bordeaux • Why traditional tequila production is making a comeback Chef John also shares his perspective on the future of tequila, the rise of additive-free tequila, and why consumers are finally demanding higher quality agave spirits. If you love learning about how tequila...