Don Fulano Tequila Anejo

Volume: 0.7 litres | Alcohol content: 40% | Chill filtration: No | Colouring: No

Special Features:

Don Fulano Añejo brings together tequilas matured for different lengths of time. They spend at least 30 months in French oak casks from Limousin and Nevers that previously held wine. These include casks previously used for wines from Burgundy and the Loire Valley. The result combines pronounced maturation notes with agave character, without allowing the wood to overshadow the finer aromas.

Cooked agave is accompanied by dried peaches, cardamom, cloves, roasted macadamia nuts and tobacco. Allspice adds to the spicy character. Honey and caramelised nuts also emerge in the long finish, accompanied by a light menthol freshness. The tequila is bottled without colouring or chill filtration.

Tasting Notes:

• Nose: On the nose, rich dark fruit notes meet a delicate floral fragrance of jasmine and honeysuckle.
• Palate: The palate remains delicate, with dried fruit forming the foundation. Peppery agave, sweet banana and maple syrup are joined by ground coffee and a sweet almond note.
• Finish: The very long finish is marked by dry spice and the peppery character of agave.

Distillery/Bottler:

Behind Don Fulano is the Fonseca family, with five generations of experience growing agave. Their roots lie in Atotonilco in the highlands of Jalisco; the brand was established in 2002. Enrique Fonseca and Sergio Mendoza shape the tequilas at La Tequileña distillery in the town of Tequila. Don Fulano thus combines its own highland agave cultivation with processing in the Tequila Valley.

Selection begins in the field: only agaves at the Maduro and Pinto stages of maturity are harvested. As each plant is selected individually according to its ripeness, harvesting a single field can take up to two years. Before agave is planted again, at least two growing cycles of other crops, particularly legumes, help replenish the soil's nutrients.

At the distillery, the agave hearts are steamed at low pressure and then left to rest for a further twelve hours. A specially developed screw press extracts the juice, which is fermented in open vessels, partly with agave fibres. Don Fulano combines spirits distilled twice in copper pot stills with distillates from a copper Coffey column still. Production uses ripe agaves, a proprietary yeast culture and natural spring water of volcanic origin. After selection and blending, the approved batches rest together for a further three to six months before bottling.

Facts: