Don Fulano Imperial Decanter - neue Ausstattung

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

Special Features:

Extended maturation and a finish in Oloroso sherry casks shape Don Fulano Imperial. This Extra Añejo ages for at least five years and brings together tequilas matured in European oak casks and Oloroso sherry casks. It is the oldest expression in Don Fulano's regular range. This version contains 0.7 litres at 40% alcohol and is offered without additional packaging.

Cooked agave remains discernible alongside the cask influence. Figs and dark berries complement coffee, dried tobacco leaves and aged leather, while cloves and nutmeg add spicy accents. This combination of fruit, mature notes and agave makes Imperial a tequila to savour neat.

Tasting Notes:

• Nose: On the nose, coffee and raisins mingle with pronounced oak and spicy agave. Cinnamon and cloves are accompanied by gentle nutmeg.
• Palate: Fruity dark chocolate, sweet maraschino cherries and spicy leather notes initially take centre stage on the palate. Softer vanilla notes and sweet nuts emerge behind them.
• Finish: The very long finish begins with sweet agave before moving into dark cocoa and cooked fruit.

Distillery/Bottler:

Don Fulano was founded in 2002, drawing on a family tradition of agave cultivation and distillation spanning five generations. Its roots lie in Atotonilco in the highlands of Jalisco. Enrique Fonseca and Sergio Mendoza oversee production at La Tequileña distillery in the town of Tequila.

The family grows its own blue agaves and harvests each plant according to its maturity. Between successive agave plantings, the land undergoes at least two growing cycles of other crops, particularly legumes, to replenish soil nutrients. At the distillery, the agaves are cooked with low-pressure steam and then left to rest for twelve hours. A specially developed screw press subsequently extracts the juice from the fibres.

Don Fulano uses open fermentation vessels, in which some of the agave juice ferments together with the fibres. Its distillation approach combines tequilas distilled twice in copper pot stills with distillates from a copper Coffey column still. For its aged expressions, the house uses different storage locations and climatic conditions. A tasting team compares new blends with earlier batches; once approved, the blended tequilas rest together for a further three to six months before bottling.

Facts: