Important critics and aficionados proclaim The Bad Stuff Tastes better. The Judges of major spirits contests have concurred, awarding The Bad Stuff gold time and time again. 

Our luxurious 93-year-old tequila recipe has already generated over $140,000 in 12-month gross sales, and we believe this is just the beginning of our impact on the $5 billion global tequila market.

The tequila market boasts what we think to be a generally bland flavor profile. The market demand for premium tequila has grown steadily over the past decade, gaining traction over other premium spirits, yet we don’t believe the makers of tequila are growing with it. 

There simply doesn’t appear to us to be the commitment to heritage, tradition or environment that modern consumers of premium tequila expect and deserve.

Born during the Prohibition and perfected in the years since, The Bad Stuff is a tequila steeped in tradition. Our signature product is an Extra Añejo tequila, aged three years and crafted from the finest estates-grown Tequilana Weber blue agave. 

Our commitment to our craft does not stop at honoring our family heritage. It extended our stewardship of the environment: Our distillery is one of the first to use wood chips for steam generation of power, leaving behind a low carbon footprint. Additionally, we use no pesticides on our locally grown, natural agave.

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Overall, the global tequila market was worth approximately $5 billion in 2020, with the U.S. being the largest consumer of tequila. 

The trend of the past decade has shown consumers casting aside low- and medium-grade spirits in favor of high-end, premium products. In terms of revenue within this spirits market, tequila is expected to register the fastest CAGR in upcoming years (11.6%).

On-trade means "on premise", as in accounts / locations where alcohol can be consumed on licensed premise (bars, restaurants, etc.). Off-trade means "off premise", where alcohol cannot be consumed on the location, must be purchased and consumed elsewhere (liquor stores, etc.).

Not only is The Bad Stuff good enough to still be served at some of the original Southern California establishments where it found a home during the Prohibition—including the Carlsbad Speakeasy and the Captain Charles Kenneth—but it’s also won numerous present-day awards.

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• The Robb Report

  • The 9 Best New Tequilas You Should Be Drinking Right Now

• Made in Mexico & Blind Taste competition

  • Gold Medal

  • Best in Class

  • Best of Show

• San Diego Spirits and Cocktail

  • Gold Medal (the only extra añejo to receive a medal)

• Distilled: San Diego Spirit & Cocktail Competition

  • Gold Medal

  • Best of Class

  • Best of Division

• San Francisco World Spirits Competition

  • Gold Medal

• San Diego International Spirits Challenge

  • Double Gold Medal

• SIP Awards

  • Gold

  • Innovation Award

Marketing executive and tequila connoisseur of the Aspen Food & Wine Tasting Festival Jonathan Brawn called it “creme brulee in a glass”, and Robert Plotkin, a renowned critic, judge and mixologist from Bar Media, referred to our product as “museum-grade tequila”.  

These testimonials may not be representative of the experience of other customers and are not a guarantee of future performance or success.

In perfecting our 93-year-old tequila recipe, we’ve fostered a deep relationship with the family ownership of our distillery partner, Compañia Tequilara de Arandas, where we hold a long-term contract.

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Our agave is grown in pesticide-free fields and then hand selected by our jimador. Once the perfect leaves are picked, we bake them in traditional steam ovens until they reach a rich caramelization. 

Finally, after aging our tequila in new French oak barrels for three years, our maestro catador completes a complex blending process to perfect our delicious Extra Añejo tequila.

We currently have distributors in several key areas of the U.S., and we provide direct-to-consumer online sales to almost every state across the country. One bottle of The Bad Stuff Extra Añejo sells for $199 on average. 

Through these sales channels, we have brought in 12-month gross sales in excess of $140,000 with distributors earning at least a 24.1% profit per bottle and retailers earning anywhere from 28% to 42% profit. Extra Añejo tequila typically garners 7.7-10.16x the cost of goods sold, meaning our gross margins are strong.

We believe the generations-old history of our product, paired with our commitment to stewardship of the environment in which we work, is what sets us apart. We have demonstrated our commitment to the craft and gained a loyal grassroots following because of it.

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Our maestro catador Soto Mares is always looking ahead, creating and refining new blends for future distribution. An incredible 12-year tequila, The Bad Stuff Doce, is complete and a production bottle and label design are underway. We have created what we believe to be the best reposado tequila out there. 

We plan to continue growing through word of mouth and via our new digital marketing campaign, with the announcement of our new product lines having already caught the attention of our customers.

We are a deeply experienced team balancing entrepreneurial backgrounds with mastery in the distillation and blending of tequila. 

Our maker and director, Felipe Soto Mares, has been crafting tequila for more than 25 years and has his Catador status at La Acadamia Mexicana del Tequila.

Our director Darren Enenstein co-founded and managed a successful company prior to The Bad Stuff, which he sold. Our other director, Susy Enenstein, has a Masters in Chemical Engineering and an extensive analytical background, which she uses to help refine our process.

We deliver an award-winning, critic-delighting, connoisseur-worthy tequila that we believe is unlike any other on the market. As we venture into fresh territory with our upcoming product lines, now is the time to join our legacy by investing in The Bad Stuff.