During the 1920s, 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 opportunities. Mares harvested the local blue agave, fermented and distilled it, and then drove to speakeasies of San Diego and Los Angeles, selling his tequila to support their family. The Mares Family and Soto Family married and the craft of making Tequila was passed down. Two generations later Felipe Soto Mares, a master tequila maker, perfected this recipe, and in 2015, The Bad Stuff was born. Today, The Bad Stuff Tequila continues to innovate recipes and add to their portfolio which features a 12yr (Doce) Extra Añejo, 5yr (Cinco) Extra Añejo, 3yr Extra Añejo, and a speciality Reposado and Blanco.