The History

During the 1920’s, Roberto Mares Sr. and his family left Mexico due to the Cristero Revolution and fled to the U.S. during Prohibition. With Prohibition came great opportunity. Mares harvested the local blue agave, fermented and distilled it, and then drove to the speakeasies of San Diego and Los Angeles, selling his Tequila to support their family.

The Bad Stuff™ Extra Anejo Tequila is crafted from the finest estates grown tequilana weber blue agave. Our agave is hand selected by our Jimador, then slow baked in traditional steam ovens until they reach a rich caramelization. The rich agave nectar is fermented with a combination of pure artesian water from our onsite wells. We then double distill this rich fermented mosto, first in stainless alembics, with the final distillation being completed in a copper alembic (Pot Still). Our rich peppery, spice ladened Blanco is then poured into our Virgin French Oak barrels and allowed to repose for a minimum of three years.

Felipe Soto Mares & Darren Enenstein

Felipe started distilling small batches of tequila for family and friends in 1994 at his uncle’s ranch in Jalisco, Mexico but his family tradition of making tequila dates back two generations. 

Darren, a serial entrepreneur with a love for car racing, teamed up with Felipe in 2017 and have broadened their circle of loyal Amigos who enjoy The Bad Stuff, in addition to paving the way for new products including a Reposado, Blanco, and even a 12 year tequila!

Felipe and Darren not only share The Bad Stuff with Amigos in numerous states, but also enjoy sharing The Bad Stuff lifestyle through photos and events involving racing, surfing, sailing, and adventure.