Yep. Too fast, hot, too high alcohol, ph, infection, can all affect taste. Bread yeast is pretty easy to work with and gives good clean results if kept happy. Never shaken or oxygenated any ferment and the layer of co2 on the ferment helps keep infections at bay. Ph is a huge factor in finishing and taste. Citric acid and pickling lime can be your friends.
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I found this intriguing:
I picked up some blue agave “nectar”, limes and more bread yeast. Interested to tweak/simplify and see what happens. Not afraid to fortify it with orange liquer and a bit more tequila, like they did. Sounds good to me!