My Framer Site

making tequila is

letting nature
unfold itself

Don Fulano Tequilas are crafted by Enrique Fonseca and Sergio Mendoza  

at the legendary LaTequileña - in the heartland of Tequila - one of the highest rated and

most awarded tequila distilleries.

Don Fulano Tequilas are crafted by Enrique Fonseca and Sergio Mendoza   at the legendary LaTequileña - in the heartland of Tequila - one of the highest rated and most awarded tequila distilleries.

Don Fulano Tequilas are crafted by Enrique Fonseca and Sergio Mendoza

  at the legendary LaTequileña - in the heartland of Tequila - one of the highest rated and

most awarded tequila distilleries.

Don Fulano

Is Rooted In
The Ground

Its origin lies in the Highlands soils; a quintessential tequila region, where the family cultivates agave.  

Distilled in The

HeartLand
Of The
Apellation

The alchemy happens at La Tequileña Distillery, in the heart of the appelaton, in the place that gives name to the greatest of

mezcals, the town of Tequila.  

The alchemy happens at La Tequileña Distillery, in the heart of the appelaton, in the place that gives name to the greatest of mezcals, the town of Tequila.  

01
AGRICULTURE
The Highlands of Jalisco  
Tequila is an agricultural product and blue agave the quintessence of its greatness. We make all effort to farm the best mature agaves to make our tequilas in a traditional farming method of crop rotation. Maturity is paramount to quality. Being one of few producers who grow their own agave, we walk the fields selecting plant by plant for optimum maturity, harvesting exclusively Maduro and Pinto agaves. Because of this selection it can take us up to 2 years to entirely harvest a single orchard, and once harvested, we will plant at least two cycles of other crops, especially legumes before planting agave again. This restores the soil of its nutrients and the essential nitrogen. A practice we believe to be fundamental for soil health.  
AGAVE MATURATION SCALE
(a)
Tierno
(b)
Entrado
(C)
Sazón
(d)
Maduro
(e)
Pinto
01
AGRICULTURE
The Highlands of Jalisco  
Tequila is an agricultural product and blue agave the quintessence of its greatness. We make all effort to farm the best mature agaves to make our tequilas in a traditional farming method of crop rotation. Maturity is paramount to quality. Being one of few producers who grow their own agave, we walk the fields selecting plant by plant for optimum maturity, harvesting exclusively Maduro and Pinto agaves. Because of this selection it can take us up to 2 years to entirely harvest a single orchard, and once harvested, we will plant at least two cycles of other crops, especially legumes before planting agave again. This restores the soil of its nutrients and the essential nitrogen. A practice we believe to be fundamental for soil health.  
AGAVE MATURATION SCALE
(a)
Tierno
(b)
Entrado
(C)
Sazón
(d)
Maduro
(e)
Pinto
01
AGRICULTURE
The Highlands of Jalisco  
Tequila is an agricultural product and blue agave the quintessence of its greatness. We make all effort to farm the best mature agaves to make our tequilas in a traditional farming method of crop rotation. Maturity is paramount to quality. Being one of few producers who grow their own agave, we walk the fields selecting plant by plant for optimum maturity, harvesting exclusively Maduro and Pinto agaves. Because of this selection it can take us up to 2 years to entirely harvest a single orchard, and once harvested, we will plant at least two cycles of other crops, especially legumes before planting agave again. This restores the soil of its nutrients and the essential nitrogen. A practice we believe to be fundamental for soil health.  
AGAVE MATURATION SCALE
(a)
Tierno
(b)
Entrado
(C)
Sazón
(d)
Maduro
(e)
Pinto
01
AGRICULTURE
The Highlands of Jalisco  
Tequila is an agricultural product and blue agave the quintessence of its greatness. We make all effort to farm the best mature agaves to make our tequilas in a traditional farming method of crop rotation. Maturity is paramount to quality. Being one of few producers who grow their own agave, we walk the fields selecting plant by plant for optimum maturity, harvesting exclusively Maduro and Pinto agaves. Because of this selection it can take us up to 2 years to entirely harvest a single orchard, and once harvested, we will plant at least two cycles of other crops, especially legumes before planting agave again. This restores the soil of its nutrients and the essential nitrogen. A practice we believe to be fundamental for soil health.  
AGAVE MATURATION SCALE
(a)
Tierno
(b)
Entrado
(C)
Sazón
(d)
Maduro
(e)
Pinto

01
AGRICULTURE
The HighLands Of Jalisco

Tequila is an agricultural product and blue agave the quintessence of its greatness. We make all effort to farm the best mature agaves to make our tequilas in a traditional farming method of crop rotation. Maturity is paramount to quality. Being one of few producers who grow their own agave, we walk the fields selecting plant by plant for optimum maturity, harvesting exclusively Maduro and Pinto agaves. Because of this selection it can take us up to 2 years to entirely harvest a single orchard, and once harvested, we will plant at least two cycles of other crops, especially legumes before planting agave again. This restores the soil of its nutrients and the essential nitrogen. A practice we believe to be fundamental for soil health.  
AGAVE MATURATION SCALE
(a)
Tierno
(b)
Entrado
(c)
Sazón
(d)
Maduro
(e)
Pinto
01
AGRICULTURE
The HighLands Of Jalisco

Tequila is an agricultural product and blue agave the quintessence of its greatness. We make all effort to farm the best mature agaves to make our tequilas in a traditional farming method of crop rotation. Maturity is paramount to quality. Being one of few producers who grow their own agave, we walk the fields selecting plant by plant for optimum maturity, harvesting exclusively Maduro and Pinto agaves. Because of this selection it can take us up to 2 years to entirely harvest a single orchard, and once harvested, we will plant at least two cycles of other crops, especially legumes before planting agave again. This restores the soil of its nutrients and the essential nitrogen. A practice we believe to be fundamental for soil health.  
AGAVE MATURATION SCALE
(a)
Tierno
(b)
Entrado
(c)
Sazón
(d)
Maduro
(e)
Pinto
01
AGRICULTURE
The HighLands Of Jalisco

Tequila is an agricultural product and blue agave the quintessence of its greatness. We make all effort to farm the best mature agaves to make our tequilas in a traditional farming method of crop rotation. Maturity is paramount to quality. Being one of few producers who grow their own agave, we walk the fields selecting plant by plant for optimum maturity, harvesting exclusively Maduro and Pinto agaves. Because of this selection it can take us up to 2 years to entirely harvest a single orchard, and once harvested, we will plant at least two cycles of other crops, especially legumes before planting agave again. This restores the soil of its nutrients and the essential nitrogen. A practice we believe to be fundamental for soil health.  
AGAVE MATURATION SCALE
(a)
Tierno
(b)
Entrado
(c)
Sazón
(d)
Maduro
(e)
Pinto
01
AGRICULTURE
The HighLands Of Jalisco

Tequila is an agricultural product and blue agave the quintessence of its greatness. We make all effort to farm the best mature agaves to make our tequilas in a traditional farming method of crop rotation. Maturity is paramount to quality. Being one of few producers who grow their own agave, we walk the fields selecting plant by plant for optimum maturity, harvesting exclusively Maduro and Pinto agaves. Because of this selection it can take us up to 2 years to entirely harvest a single orchard, and once harvested, we will plant at least two cycles of other crops, especially legumes before planting agave again. This restores the soil of its nutrients and the essential nitrogen. A practice we believe to be fundamental for soil health.  
AGAVE MATURATION SCALE
(a)
Tierno
(b)
Entrado
(c)
Sazón
(d)
Maduro
(e)
Pinto

01
AGRICULTURE
The Highlands of Jalisco  
Tequila is an agricultural product and blue agave the quintessence of its greatness. We make all effort to farm the best mature agaves to make our tequilas in a traditional farming method of crop rotation. Maturity is paramount to quality. Being one of few producers who grow their own agave, we walk the fields selecting plant by plant for optimum maturity, harvesting exclusively Maduro and Pinto agaves. Because of this selection it can take us up to 2 years to entirely harvest a single orchard, and once harvested, we will plant at least two cycles of other crops, especially legumes before planting agave again. This restores the soil of its nutrients and the essential nitrogen. A practice we believe to be fundamental for soil health.  
AGAVE MATURATION SCALE
(a)
Tierno
(b)
Entrado
(c)
Sazón
(d)
Maduro
(e)
Pinto
01
AGRICULTURE
The Highlands of Jalisco  
Tequila is an agricultural product and blue agave the quintessence of its greatness. We make all effort to farm the best mature agaves to make our tequilas in a traditional farming method of crop rotation. Maturity is paramount to quality. Being one of few producers who grow their own agave, we walk the fields selecting plant by plant for optimum maturity, harvesting exclusively Maduro and Pinto agaves. Because of this selection it can take us up to 2 years to entirely harvest a single orchard, and once harvested, we will plant at least two cycles of other crops, especially legumes before planting agave again. This restores the soil of its nutrients and the essential nitrogen. A practice we believe to be fundamental for soil health.  
AGAVE MATURATION SCALE
(a)
Tierno
(b)
Entrado
(c)
Sazón
(d)
Maduro
(e)
Pinto
01
AGRICULTURE
The Highlands of Jalisco  
Tequila is an agricultural product and blue agave the quintessence of its greatness. We make all effort to farm the best mature agaves to make our tequilas in a traditional farming method of crop rotation. Maturity is paramount to quality. Being one of few producers who grow their own agave, we walk the fields selecting plant by plant for optimum maturity, harvesting exclusively Maduro and Pinto agaves. Because of this selection it can take us up to 2 years to entirely harvest a single orchard, and once harvested, we will plant at least two cycles of other crops, especially legumes before planting agave again. This restores the soil of its nutrients and the essential nitrogen. A practice we believe to be fundamental for soil health.  
AGAVE MATURATION SCALE
(a)
Tierno
(b)
Entrado
(c)
Sazón
(d)
Maduro
(e)
Pinto
01
AGRICULTURE
The Highlands of Jalisco  
Tequila is an agricultural product and blue agave the quintessence of its greatness. We make all effort to farm the best mature agaves to make our tequilas in a traditional farming method of crop rotation. Maturity is paramount to quality. Being one of few producers who grow their own agave, we walk the fields selecting plant by plant for optimum maturity, harvesting exclusively Maduro and Pinto agaves. Because of this selection it can take us up to 2 years to entirely harvest a single orchard, and once harvested, we will plant at least two cycles of other crops, especially legumes before planting agave again. This restores the soil of its nutrients and the essential nitrogen. A practice we believe to be fundamental for soil health.  
AGAVE MATURATION SCALE
(a)
Tierno
(b)
Entrado
(c)
Sazón
(d)
Maduro
(e)
Pinto

02
COOKING
Low Pressure
Once the selected blue agave piñas arrive to our distillery they are unloaded in the agave patio. The ripe Maduro and Pinto agaves are halved or quartered depending on their size, carefully loaded and layered inside our steam hornos, where we steam cook them at a low pressure between 28 and 32 hours. The previously dry and fibrous agave turns rich golden, moist and beautifully sweet. By slowly steaming the agave at a low pressure and letting it rest for another 12 hours, we're continue the process of breaking down complex sugars into mono and Disaccharides, which the plant already started in the fields. These simpler resulting sugars are now accessible and fermentable. The cooked agaves are then sent in a conveyer belt to our self-engineered Screwpress where the agave juice is gently squeezed out of the fibers.  
03
FERMENTATION
Open with & without bagasse  

Fermentation is the heart of the tequila-making process and yeast is the key player. It’s also where one has least control; once fermentation starts, one can only hope for the best. That is why we make sure our agaves are fully ripe when they arrive and undergo a slow cooking and a gentle extraction. We fill our open fermentation tanks with the mosto and, in a portion of it we also include the bagasse or fibers.
By having selected our agave for optimum maturity, ensuring that the necessary enzymes are present, our fermentations are going to be completely natural without addition of any accelerants or external nutrients. The result is a low alcoholic wine between 6 and 9% alcohol by volume, with all the richness and complexity that will result in a great Tequila.
04
DISTILLATION
Copper Alembic & Coffey Still
To make a great spirit we have to start from a great wine. By heating our copper stills using steam to a slow boil, we work the alchemy to produce a steady trickle of precious spirit, separating all its individual components to keep only the essence. For Don Fulano we're going to use a combination of distillation techniques to achieve the depth and character of the products that we are looking for.
A double distillation in copper alembics to create a rich, deeper artisanal product which will constitute between 80 and 85% of the final blend, while a low proof distillation in a double column copper Coffey still is going to create a delicate product of beautiful elegance, which will balance the profile, accounting for between 15 and 20% of the final blend.
02
COOKING
Low Pressure
Once the selected blue agave piñas arrive to our distillery they are unloaded in the agave patio. The ripe Maduro and Pinto agaves are halved or quartered depending on their size, carefully loaded and layered inside our steam hornos, where we steam cook them at a low pressure between 28 and 32 hours. The previously dry and fibrous agave turns rich golden, moist and beautifully sweet. By slowly steaming the agave at a low pressure and letting it rest for another 12 hours, we're continue the process of breaking down complex sugars into mono and Disaccharides, which the plant already started in the fields. These simpler resulting sugars are now accessible and fermentable. The cooked agaves are then sent in a conveyer belt to our self-engineered Screwpress where the agave juice is gently squeezed out of the fibers.  
03
FERMENTATION
Open with & without bagasse  

Fermentation is the heart of the tequila-making process and yeast is the key player. It’s also where one has least control; once fermentation starts, one can only hope for the best. That is why we make sure our agaves are fully ripe when they arrive and undergo a slow cooking and a gentle extraction. We fill our open fermentation tanks with the mosto and, in a portion of it we also include the bagasse or fibers.
By having selected our agave for optimum maturity, ensuring that the necessary enzymes are present, our fermentations are going to be completely natural without addition of any accelerants or external nutrients. The result is a low alcoholic wine between 6 and 9% alcohol by volume, with all the richness and complexity that will result in a great Tequila.
04
DISTILLATION
Copper Alembic & Coffey Still
To make a great spirit we have to start from a great wine. By heating our copper stills using steam to a slow boil, we work the alchemy to produce a steady trickle of precious spirit, separating all its individual components to keep only the essence. For Don Fulano we're going to use a combination of distillation techniques to achieve the depth and character of the products that we are looking for.
A double distillation in copper alembics to create a rich, deeper artisanal product which will constitute between 80 and 85% of the final blend, while a low proof distillation in a double column copper Coffey still is going to create a delicate product of beautiful elegance, which will balance the profile, accounting for between 15 and 20% of the final blend.
02
COOKING
Low Pressure
Once the selected blue agave piñas arrive to our distillery they are unloaded in the agave patio. The ripe Maduro and Pinto agaves are halved or quartered depending on their size, carefully loaded and layered inside our steam hornos, where we steam cook them at a low pressure between 28 and 32 hours. The previously dry and fibrous agave turns rich golden, moist and beautifully sweet. By slowly steaming the agave at a low pressure and letting it rest for another 12 hours, we're continue the process of breaking down complex sugars into mono and Disaccharides, which the plant already started in the fields. These simpler resulting sugars are now accessible and fermentable. The cooked agaves are then sent in a conveyer belt to our self-engineered Screwpress where the agave juice is gently squeezed out of the fibers.  
03
FERMENTATION
Open with & without bagasse  

Fermentation is the heart of the tequila-making process and yeast is the key player. It’s also where one has least control; once fermentation starts, one can only hope for the best. That is why we make sure our agaves are fully ripe when they arrive and undergo a slow cooking and a gentle extraction. We fill our open fermentation tanks with the mosto and, in a portion of it we also include the bagasse or fibers.
By having selected our agave for optimum maturity, ensuring that the necessary enzymes are present, our fermentations are going to be completely natural without addition of any accelerants or external nutrients. The result is a low alcoholic wine between 6 and 9% alcohol by volume, with all the richness and complexity that will result in a great Tequila.
04
DISTILLATION
Copper Alembic & Coffey Still
To make a great spirit we have to start from a great wine. By heating our copper stills using steam to a slow boil, we work the alchemy to produce a steady trickle of precious spirit, separating all its individual components to keep only the essence. For Don Fulano we're going to use a combination of distillation techniques to achieve the depth and character of the products that we are looking for.
A double distillation in copper alembics to create a rich, deeper artisanal product which will constitute between 80 and 85% of the final blend, while a low proof distillation in a double column copper Coffey still is going to create a delicate product of beautiful elegance, which will balance the profile, accounting for between 15 and 20% of the final blend.
02
COOKING
Low Pressure
Once the selected blue agave piñas arrive to our distillery they are unloaded in the agave patio. The ripe Maduro and Pinto agaves are halved or quartered depending on their size, carefully loaded and layered inside our steam hornos, where we steam cook them at a low pressure between 28 and 32 hours. The previously dry and fibrous agave turns rich golden, moist and beautifully sweet. By slowly steaming the agave at a low pressure and letting it rest for another 12 hours, we're continue the process of breaking down complex sugars into mono and Disaccharides, which the plant already started in the fields. These simpler resulting sugars are now accessible and fermentable. The cooked agaves are then sent in a conveyer belt to our self-engineered Screwpress where the agave juice is gently squeezed out of the fibers.  
03
FERMENTATION
Open with & without bagasse  

Fermentation is the heart of the tequila-making process and yeast is the key player. It’s also where one has least control; once fermentation starts, one can only hope for the best. That is why we make sure our agaves are fully ripe when they arrive and undergo a slow cooking and a gentle extraction. We fill our open fermentation tanks with the mosto and, in a portion of it we also include the bagasse or fibers.
By having selected our agave for optimum maturity, ensuring that the necessary enzymes are present, our fermentations are going to be completely natural without addition of any accelerants or external nutrients. The result is a low alcoholic wine between 6 and 9% alcohol by volume, with all the richness and complexity that will result in a great Tequila.
04
DISTILLATION
Copper Alembic & Coffey Still
To make a great spirit we have to start from a great wine. By heating our copper stills using steam to a slow boil, we work the alchemy to produce a steady trickle of precious spirit, separating all its individual components to keep only the essence. For Don Fulano we're going to use a combination of distillation techniques to achieve the depth and character of the products that we are looking for.
A double distillation in copper alembics to create a rich, deeper artisanal product which will constitute between 80 and 85% of the final blend, while a low proof distillation in a double column copper Coffey still is going to create a delicate product of beautiful elegance, which will balance the profile, accounting for between 15 and 20% of the final blend.

02
COOKING
Low Pressure

Once the selected blue agave piñas arrive to our distillery they are unloaded in the agave patio. The ripe Maduro and Pinto agaves are halved or quartered depending on their size, carefully loaded and layered inside our steam hornos, where we steam cook them at a low pressure between 28 and 32 hours. The previously dry and fibrous agave turns rich golden, moist and beautifully sweet. By slowly steaming the agave at a low pressure and letting it rest for another 12 hours, we're continue the process of breaking down complex sugars into mono and Disaccharides, which the plant already started in the fields. These simpler resulting sugars are now accessible and fermentable. The cooked agaves are then sent in a conveyer belt to our self-engineered Screwpress where the agave juice is gently squeezed out of the fibers.  
03
FERMENTATION - WATER
Open with & without bagasse  
Fermentation is the heart of the tequila-making process and yeast is the key player. It’s also where one has least control; once fermentation starts, one can only hope for the best. That is why we make sure our agaves are fully ripe when they arrive and undergo a slow cooking and a gentle extraction. We fill our open fermentation tanks with the mosto and, in a portion of it we also include the bagasse or fibers. By having selected our agave for optimum maturity, ensuring that the necessary enzymes are present, our fermentations are going to be completely natural without addition of any accelerants or external nutrients. The result is a low alcoholic wine between 6 and 9% alcohol by volume, with all the richness and complexity that will result in a great Tequila.
04
DISTILLATION
Copper Alembic & Coffey Still

To make a great spirit we have to start from a great wine. By heating our copper stills using steam to a slow boil, we work the alchemy to produce a steady trickle of precious spirit, separating all its individual components to keep only the essence. For Don Fulano we're going to use a combination of distillation techniques to achieve the depth and character of the products that we are looking for. A double distillation in copper alembics to create a rich, deeper artisanal product which will constitute between 80 and 85% of the final blend, while a low proof distillation in a double column copper Coffey still is going to create a delicate product of beautiful elegance, which will balance the profile, accounting for between 15 and 20% of the final blend.
02
COOKING
Low Pressure

Once the selected blue agave piñas arrive to our distillery they are unloaded in the agave patio. The ripe Maduro and Pinto agaves are halved or quartered depending on their size, carefully loaded and layered inside our steam hornos, where we steam cook them at a low pressure between 28 and 32 hours. The previously dry and fibrous agave turns rich golden, moist and beautifully sweet. By slowly steaming the agave at a low pressure and letting it rest for another 12 hours, we're continue the process of breaking down complex sugars into mono and Disaccharides, which the plant already started in the fields. These simpler resulting sugars are now accessible and fermentable. The cooked agaves are then sent in a conveyer belt to our self-engineered Screwpress where the agave juice is gently squeezed out of the fibers.  
03
FERMENTATION - WATER
Open with & without bagasse  
Fermentation is the heart of the tequila-making process and yeast is the key player. It’s also where one has least control; once fermentation starts, one can only hope for the best. That is why we make sure our agaves are fully ripe when they arrive and undergo a slow cooking and a gentle extraction. We fill our open fermentation tanks with the mosto and, in a portion of it we also include the bagasse or fibers. By having selected our agave for optimum maturity, ensuring that the necessary enzymes are present, our fermentations are going to be completely natural without addition of any accelerants or external nutrients. The result is a low alcoholic wine between 6 and 9% alcohol by volume, with all the richness and complexity that will result in a great Tequila.
04
DISTILLATION
Copper Alembic & Coffey Still

To make a great spirit we have to start from a great wine. By heating our copper stills using steam to a slow boil, we work the alchemy to produce a steady trickle of precious spirit, separating all its individual components to keep only the essence. For Don Fulano we're going to use a combination of distillation techniques to achieve the depth and character of the products that we are looking for. A double distillation in copper alembics to create a rich, deeper artisanal product which will constitute between 80 and 85% of the final blend, while a low proof distillation in a double column copper Coffey still is going to create a delicate product of beautiful elegance, which will balance the profile, accounting for between 15 and 20% of the final blend.
02
COOKING
Low Pressure

Once the selected blue agave piñas arrive to our distillery they are unloaded in the agave patio. The ripe Maduro and Pinto agaves are halved or quartered depending on their size, carefully loaded and layered inside our steam hornos, where we steam cook them at a low pressure between 28 and 32 hours. The previously dry and fibrous agave turns rich golden, moist and beautifully sweet. By slowly steaming the agave at a low pressure and letting it rest for another 12 hours, we're continue the process of breaking down complex sugars into mono and Disaccharides, which the plant already started in the fields. These simpler resulting sugars are now accessible and fermentable. The cooked agaves are then sent in a conveyer belt to our self-engineered Screwpress where the agave juice is gently squeezed out of the fibers.  
03
FERMENTATION - WATER
Open with & without bagasse  
Fermentation is the heart of the tequila-making process and yeast is the key player. It’s also where one has least control; once fermentation starts, one can only hope for the best. That is why we make sure our agaves are fully ripe when they arrive and undergo a slow cooking and a gentle extraction. We fill our open fermentation tanks with the mosto and, in a portion of it we also include the bagasse or fibers. By having selected our agave for optimum maturity, ensuring that the necessary enzymes are present, our fermentations are going to be completely natural without addition of any accelerants or external nutrients. The result is a low alcoholic wine between 6 and 9% alcohol by volume, with all the richness and complexity that will result in a great Tequila.
04
DISTILLATION
Copper Alembic & Coffey Still

To make a great spirit we have to start from a great wine. By heating our copper stills using steam to a slow boil, we work the alchemy to produce a steady trickle of precious spirit, separating all its individual components to keep only the essence. For Don Fulano we're going to use a combination of distillation techniques to achieve the depth and character of the products that we are looking for. A double distillation in copper alembics to create a rich, deeper artisanal product which will constitute between 80 and 85% of the final blend, while a low proof distillation in a double column copper Coffey still is going to create a delicate product of beautiful elegance, which will balance the profile, accounting for between 15 and 20% of the final blend.
02
COOKING
Low Pressure

Once the selected blue agave piñas arrive to our distillery they are unloaded in the agave patio. The ripe Maduro and Pinto agaves are halved or quartered depending on their size, carefully loaded and layered inside our steam hornos, where we steam cook them at a low pressure between 28 and 32 hours. The previously dry and fibrous agave turns rich golden, moist and beautifully sweet. By slowly steaming the agave at a low pressure and letting it rest for another 12 hours, we're continue the process of breaking down complex sugars into mono and Disaccharides, which the plant already started in the fields. These simpler resulting sugars are now accessible and fermentable. The cooked agaves are then sent in a conveyer belt to our self-engineered Screwpress where the agave juice is gently squeezed out of the fibers.  
03
FERMENTATION - WATER
Open with & without bagasse  
Fermentation is the heart of the tequila-making process and yeast is the key player. It’s also where one has least control; once fermentation starts, one can only hope for the best. That is why we make sure our agaves are fully ripe when they arrive and undergo a slow cooking and a gentle extraction. We fill our open fermentation tanks with the mosto and, in a portion of it we also include the bagasse or fibers. By having selected our agave for optimum maturity, ensuring that the necessary enzymes are present, our fermentations are going to be completely natural without addition of any accelerants or external nutrients. The result is a low alcoholic wine between 6 and 9% alcohol by volume, with all the richness and complexity that will result in a great Tequila.
04
DISTILLATION
Copper Alembic & Coffey Still

To make a great spirit we have to start from a great wine. By heating our copper stills using steam to a slow boil, we work the alchemy to produce a steady trickle of precious spirit, separating all its individual components to keep only the essence. For Don Fulano we're going to use a combination of distillation techniques to achieve the depth and character of the products that we are looking for. A double distillation in copper alembics to create a rich, deeper artisanal product which will constitute between 80 and 85% of the final blend, while a low proof distillation in a double column copper Coffey still is going to create a delicate product of beautiful elegance, which will balance the profile, accounting for between 15 and 20% of the final blend.

02
COOKING
Low Pressure

Once the selected blue agave piñas arrive to our distillery they are unloaded in the agave patio. The ripe Maduro and Pinto agaves are halved or quartered depending on their size, carefully loaded and layered inside our steam hornos, where we steam cook them at a low pressure between 28 and 32 hours. The previously dry and fibrous agave turns rich golden, moist and beautifully sweet. By slowly steaming the agave at a low pressure and letting it rest for another 12 hours, we're continue the process of breaking down complex sugars into mono and Disaccharides, which the plant already started in the fields. These simpler resulting sugars are now accessible and fermentable. The cooked agaves are then sent in a conveyer belt to our self-engineered Screwpress where the agave juice is gently squeezed out of the fibers.  
03
FERMENTATION
Open with & without bagasse  

Fermentation is the heart of the tequila-making process and yeast is the key player. It’s also where one has least control; once fermentation starts, one can only hope for the best. That is why we make sure our agaves are fully ripe when they arrive and undergo a slow cooking and a gentle extraction. We fill our open fermentation tanks with the mosto and, in a portion of it we also include the bagasse or fibers. By having selected our agave for optimum maturity, ensuring that the necessary enzymes are present, our fermentations are going to be completely natural without addition of any accelerants or external nutrients. The result is a low alcoholic wine between 6 and 9% alcohol by volume, with all the richness and complexity that will result in a great Tequila.
04
DISTILLATION
Copper Alembic & Coffey Still

To make a great spirit we have to start from a great wine. By heating our copper stills using steam to a slow boil, we work the alchemy to produce a steady trickle of precious spirit, separating all its individual components to keep only the essence. For Don Fulano we're going to use a combination of distillation techniques to achieve the depth and character of the products that we are looking for.
A double distillation in copper alembics to create a rich, deeper artisanal product which will constitute between 80 and 85% of the final blend, while a low proof distillation in a double column copper Coffey still is going to create a delicate product of beautiful elegance, which will balance the profile, accounting for between 15 and 20% of the final blend.
02
COOKING
Low Pressure

Once the selected blue agave piñas arrive to our distillery they are unloaded in the agave patio. The ripe Maduro and Pinto agaves are halved or quartered depending on their size, carefully loaded and layered inside our steam hornos, where we steam cook them at a low pressure between 28 and 32 hours. The previously dry and fibrous agave turns rich golden, moist and beautifully sweet. By slowly steaming the agave at a low pressure and letting it rest for another 12 hours, we're continue the process of breaking down complex sugars into mono and Disaccharides, which the plant already started in the fields. These simpler resulting sugars are now accessible and fermentable. The cooked agaves are then sent in a conveyer belt to our self-engineered Screwpress where the agave juice is gently squeezed out of the fibers.  
03
FERMENTATION
Open with & without bagasse  

Fermentation is the heart of the tequila-making process and yeast is the key player. It’s also where one has least control; once fermentation starts, one can only hope for the best. That is why we make sure our agaves are fully ripe when they arrive and undergo a slow cooking and a gentle extraction. We fill our open fermentation tanks with the mosto and, in a portion of it we also include the bagasse or fibers. By having selected our agave for optimum maturity, ensuring that the necessary enzymes are present, our fermentations are going to be completely natural without addition of any accelerants or external nutrients. The result is a low alcoholic wine between 6 and 9% alcohol by volume, with all the richness and complexity that will result in a great Tequila.
04
DISTILLATION
Copper Alembic & Coffey Still

To make a great spirit we have to start from a great wine. By heating our copper stills using steam to a slow boil, we work the alchemy to produce a steady trickle of precious spirit, separating all its individual components to keep only the essence. For Don Fulano we're going to use a combination of distillation techniques to achieve the depth and character of the products that we are looking for.
A double distillation in copper alembics to create a rich, deeper artisanal product which will constitute between 80 and 85% of the final blend, while a low proof distillation in a double column copper Coffey still is going to create a delicate product of beautiful elegance, which will balance the profile, accounting for between 15 and 20% of the final blend.
02
COOKING
Low Pressure

Once the selected blue agave piñas arrive to our distillery they are unloaded in the agave patio. The ripe Maduro and Pinto agaves are halved or quartered depending on their size, carefully loaded and layered inside our steam hornos, where we steam cook them at a low pressure between 28 and 32 hours. The previously dry and fibrous agave turns rich golden, moist and beautifully sweet. By slowly steaming the agave at a low pressure and letting it rest for another 12 hours, we're continue the process of breaking down complex sugars into mono and Disaccharides, which the plant already started in the fields. These simpler resulting sugars are now accessible and fermentable. The cooked agaves are then sent in a conveyer belt to our self-engineered Screwpress where the agave juice is gently squeezed out of the fibers.  
03
FERMENTATION
Open with & without bagasse  

Fermentation is the heart of the tequila-making process and yeast is the key player. It’s also where one has least control; once fermentation starts, one can only hope for the best. That is why we make sure our agaves are fully ripe when they arrive and undergo a slow cooking and a gentle extraction. We fill our open fermentation tanks with the mosto and, in a portion of it we also include the bagasse or fibers. By having selected our agave for optimum maturity, ensuring that the necessary enzymes are present, our fermentations are going to be completely natural without addition of any accelerants or external nutrients. The result is a low alcoholic wine between 6 and 9% alcohol by volume, with all the richness and complexity that will result in a great Tequila.
04
DISTILLATION
Copper Alembic & Coffey Still

To make a great spirit we have to start from a great wine. By heating our copper stills using steam to a slow boil, we work the alchemy to produce a steady trickle of precious spirit, separating all its individual components to keep only the essence. For Don Fulano we're going to use a combination of distillation techniques to achieve the depth and character of the products that we are looking for.
A double distillation in copper alembics to create a rich, deeper artisanal product which will constitute between 80 and 85% of the final blend, while a low proof distillation in a double column copper Coffey still is going to create a delicate product of beautiful elegance, which will balance the profile, accounting for between 15 and 20% of the final blend.
02
COOKING
Low Pressure

Once the selected blue agave piñas arrive to our distillery they are unloaded in the agave patio. The ripe Maduro and Pinto agaves are halved or quartered depending on their size, carefully loaded and layered inside our steam hornos, where we steam cook them at a low pressure between 28 and 32 hours. The previously dry and fibrous agave turns rich golden, moist and beautifully sweet. By slowly steaming the agave at a low pressure and letting it rest for another 12 hours, we're continue the process of breaking down complex sugars into mono and Disaccharides, which the plant already started in the fields. These simpler resulting sugars are now accessible and fermentable. The cooked agaves are then sent in a conveyer belt to our self-engineered Screwpress where the agave juice is gently squeezed out of the fibers.  
03
FERMENTATION
Open with & without bagasse  

Fermentation is the heart of the tequila-making process and yeast is the key player. It’s also where one has least control; once fermentation starts, one can only hope for the best. That is why we make sure our agaves are fully ripe when they arrive and undergo a slow cooking and a gentle extraction. We fill our open fermentation tanks with the mosto and, in a portion of it we also include the bagasse or fibers. By having selected our agave for optimum maturity, ensuring that the necessary enzymes are present, our fermentations are going to be completely natural without addition of any accelerants or external nutrients. The result is a low alcoholic wine between 6 and 9% alcohol by volume, with all the richness and complexity that will result in a great Tequila.
04
DISTILLATION
Copper Alembic & Coffey Still

To make a great spirit we have to start from a great wine. By heating our copper stills using steam to a slow boil, we work the alchemy to produce a steady trickle of precious spirit, separating all its individual components to keep only the essence. For Don Fulano we're going to use a combination of distillation techniques to achieve the depth and character of the products that we are looking for.
A double distillation in copper alembics to create a rich, deeper artisanal product which will constitute between 80 and 85% of the final blend, while a low proof distillation in a double column copper Coffey still is going to create a delicate product of beautiful elegance, which will balance the profile, accounting for between 15 and 20% of the final blend.

05
MATURATION
Dark European Oak Casks  
Don Fulano is aged primarily in ex-wine European dark oaks like French limousine and Nevers which previously held wines from Burgundy, Bordeaux, and the Loire Valley in France, as well as other European oaks from Spain and eastern Europe, which allow us to go much deeper into aging, getting all the complexities that the process of maturation brings, without losing the essence of our spirit and its terroir. We also use multiple maturation locations at different altitudes, under different climates and cellar characteristics to gain deeper complexity, allowing us to blend in ways never before seen in tequila production.  
06
BLENDING
Dark European Oak Casks  

Each expression of Don Fulano parts from a map of character which defines the region where the agave comes from, the altitude and kind of soil, the time of harvest, fermentations with or without bagasse, distillation techniques and aging, including time spent and type of barrel used. By finding products within our library of tequilas that meet the characteristics of each expression, we form the base of each new batch. This is just the beginning of an exciting process of triangular tastings where a panel will taste base along with previous batches of the same expression, blending different style of tequilas from our library to complement the fruit, vegetal, mineral, spice, citrus and floral elements of the final product. Once the tasting panel approves a batch it is profiled in the vatting room left to marry between 3 to 6 months, before being bottled.  
05
MATURATION
Dark European Oak Casks  
Don Fulano is aged primarily in ex-wine European dark oaks like French limousine and Nevers which previously held wines from Burgundy, Bordeaux, and the Loire Valley in France, as well as other European oaks from Spain and eastern Europe, which allow us to go much deeper into aging, getting all the complexities that the process of maturation brings, without losing the essence of our spirit and its terroir. We also use multiple maturation locations at different altitudes, under different climates and cellar characteristics to gain deeper complexity, allowing us to blend in ways never before seen in tequila production.  
06
BLENDING
Dark European Oak Casks  

Each expression of Don Fulano parts from a map of character which defines the region where the agave comes from, the altitude and kind of soil, the time of harvest, fermentations with or without bagasse, distillation techniques and aging, including time spent and type of barrel used. By finding products within our library of tequilas that meet the characteristics of each expression, we form the base of each new batch. This is just the beginning of an exciting process of triangular tastings where a panel will taste base along with previous batches of the same expression, blending different style of tequilas from our library to complement the fruit, vegetal, mineral, spice, citrus and floral elements of the final product. Once the tasting panel approves a batch it is profiled in the vatting room left to marry between 3 to 6 months, before being bottled.  
05
MATURATION
Dark European Oak Casks  
Don Fulano is aged primarily in ex-wine European dark oaks like French limousine and Nevers which previously held wines from Burgundy, Bordeaux, and the Loire Valley in France, as well as other European oaks from Spain and eastern Europe, which allow us to go much deeper into aging, getting all the complexities that the process of maturation brings, without losing the essence of our spirit and its terroir. We also use multiple maturation locations at different altitudes, under different climates and cellar characteristics to gain deeper complexity, allowing us to blend in ways never before seen in tequila production.  
06
BLENDING
Dark European Oak Casks  

Each expression of Don Fulano parts from a map of character which defines the region where the agave comes from, the altitude and kind of soil, the time of harvest, fermentations with or without bagasse, distillation techniques and aging, including time spent and type of barrel used. By finding products within our library of tequilas that meet the characteristics of each expression, we form the base of each new batch. This is just the beginning of an exciting process of triangular tastings where a panel will taste base along with previous batches of the same expression, blending different style of tequilas from our library to complement the fruit, vegetal, mineral, spice, citrus and floral elements of the final product. Once the tasting panel approves a batch it is profiled in the vatting room left to marry between 3 to 6 months, before being bottled.  
05
MATURATION
Dark European Oak Casks  
Don Fulano is aged primarily in ex-wine European dark oaks like French limousine and Nevers which previously held wines from Burgundy, Bordeaux, and the Loire Valley in France, as well as other European oaks from Spain and eastern Europe, which allow us to go much deeper into aging, getting all the complexities that the process of maturation brings, without losing the essence of our spirit and its terroir. We also use multiple maturation locations at different altitudes, under different climates and cellar characteristics to gain deeper complexity, allowing us to blend in ways never before seen in tequila production.  
06
BLENDING
Dark European Oak Casks  

Each expression of Don Fulano parts from a map of character which defines the region where the agave comes from, the altitude and kind of soil, the time of harvest, fermentations with or without bagasse, distillation techniques and aging, including time spent and type of barrel used. By finding products within our library of tequilas that meet the characteristics of each expression, we form the base of each new batch. This is just the beginning of an exciting process of triangular tastings where a panel will taste base along with previous batches of the same expression, blending different style of tequilas from our library to complement the fruit, vegetal, mineral, spice, citrus and floral elements of the final product. Once the tasting panel approves a batch it is profiled in the vatting room left to marry between 3 to 6 months, before being bottled.

05
MATURATION
Dark European Oak Casks  

Don Fulano is aged primarily in ex-wine European dark oaks like French limousine and Nevers which previously held wines from Burgundy, Bordeaux, and the Loire Valley in France, as well as other European oaks from Spain and eastern Europe, which allow us to go much deeper into aging, getting all the complexities that the process of maturation brings, without losing the essence of our spirit and its terroir. We also use multiple maturation locations at different altitudes, under different climates and cellar characteristics to gain deeper complexity, allowing us to blend in ways never before seen in tequila production.  
06
BLENDING - MARRIAGE
Dark European Oak Casks  

Each expression of Don Fulano parts from a map of character which defines the region where the agave comes from, the altitude and kind of soil, the time of harvest, fermentations with or without bagasse, distillation techniques and aging, including time spent and type of barrel used. By finding products within our library of tequilas that meet the characteristics of each expression, we form the base of each new batch. This is just the beginning of an exciting process of triangular tastings where a panel will taste base along with previous batches of the same expression, blending different style of tequilas from our library to complement the fruit, vegetal, mineral, spice, citrus and floral elements of the final product. Once the tasting panel approves a batch it is profiled in the vatting room left to marry between 3 to 6 months, before being bottled.  
05
MATURATION
Dark European Oak Casks  

Don Fulano is aged primarily in ex-wine European dark oaks like French limousine and Nevers which previously held wines from Burgundy, Bordeaux, and the Loire Valley in France, as well as other European oaks from Spain and eastern Europe, which allow us to go much deeper into aging, getting all the complexities that the process of maturation brings, without losing the essence of our spirit and its terroir. We also use multiple maturation locations at different altitudes, under different climates and cellar characteristics to gain deeper complexity, allowing us to blend in ways never before seen in tequila production.  
06
BLENDING - MARRIAGE
Dark European Oak Casks  

Each expression of Don Fulano parts from a map of character which defines the region where the agave comes from, the altitude and kind of soil, the time of harvest, fermentations with or without bagasse, distillation techniques and aging, including time spent and type of barrel used. By finding products within our library of tequilas that meet the characteristics of each expression, we form the base of each new batch. This is just the beginning of an exciting process of triangular tastings where a panel will taste base along with previous batches of the same expression, blending different style of tequilas from our library to complement the fruit, vegetal, mineral, spice, citrus and floral elements of the final product. Once the tasting panel approves a batch it is profiled in the vatting room left to marry between 3 to 6 months, before being bottled.  
05
MATURATION
Dark European Oak Casks  

Don Fulano is aged primarily in ex-wine European dark oaks like French limousine and Nevers which previously held wines from Burgundy, Bordeaux, and the Loire Valley in France, as well as other European oaks from Spain and eastern Europe, which allow us to go much deeper into aging, getting all the complexities that the process of maturation brings, without losing the essence of our spirit and its terroir. We also use multiple maturation locations at different altitudes, under different climates and cellar characteristics to gain deeper complexity, allowing us to blend in ways never before seen in tequila production.  
06
BLENDING - MARRIAGE
Dark European Oak Casks  

Each expression of Don Fulano parts from a map of character which defines the region where the agave comes from, the altitude and kind of soil, the time of harvest, fermentations with or without bagasse, distillation techniques and aging, including time spent and type of barrel used. By finding products within our library of tequilas that meet the characteristics of each expression, we form the base of each new batch. This is just the beginning of an exciting process of triangular tastings where a panel will taste base along with previous batches of the same expression, blending different style of tequilas from our library to complement the fruit, vegetal, mineral, spice, citrus and floral elements of the final product. Once the tasting panel approves a batch it is profiled in the vatting room left to marry between 3 to 6 months, before being bottled.  
05
MATURATION
Dark European Oak Casks  

Don Fulano is aged primarily in ex-wine European dark oaks like French limousine and Nevers which previously held wines from Burgundy, Bordeaux, and the Loire Valley in France, as well as other European oaks from Spain and eastern Europe, which allow us to go much deeper into aging, getting all the complexities that the process of maturation brings, without losing the essence of our spirit and its terroir. We also use multiple maturation locations at different altitudes, under different climates and cellar characteristics to gain deeper complexity, allowing us to blend in ways never before seen in tequila production.  
06
BLENDING - MARRIAGE
Dark European Oak Casks  

Each expression of Don Fulano parts from a map of character which defines the region where the agave comes from, the altitude and kind of soil, the time of harvest, fermentations with or without bagasse, distillation techniques and aging, including time spent and type of barrel used. By finding products within our library of tequilas that meet the characteristics of each expression, we form the base of each new batch. This is just the beginning of an exciting process of triangular tastings where a panel will taste base along with previous batches of the same expression, blending different style of tequilas from our library to complement the fruit, vegetal, mineral, spice, citrus and floral elements of the final product. Once the tasting panel approves a batch it is profiled in the vatting room left to marry between 3 to 6 months, before being bottled.

05
MATURATION
Dark European Oak Casks  

Don Fulano is aged primarily in ex-wine European dark oaks like French limousine and Nevers which previously held wines from Burgundy, Bordeaux, and the Loire Valley in France, as well as other European oaks from Spain and eastern Europe, which allow us to go much deeper into aging, getting all the complexities that the process of maturation brings, without losing the essence of our spirit and its terroir. We also use multiple maturation locations at different altitudes, under different climates and cellar characteristics to gain deeper complexity, allowing us to blend in ways never before seen in tequila production.  
06
BLENDING
Dark European Oak Casks  

Each expression of Don Fulano parts from a map of character which defines the region where the agave comes from, the altitude and kind of soil, the time of harvest, fermentations with or without bagasse, distillation techniques and aging, including time spent and type of barrel used. By finding products within our library of tequilas that meet the characteristics of each expression, we form the base of each new batch. This is just the beginning of an exciting process of triangular tastings where a panel will taste base along with previous batches of the same expression, blending different style of tequilas from our library to complement the fruit, vegetal, mineral, spice, citrus and floral elements of the final product. Once the tasting panel approves a batch it is profiled in the vatting room left to marry between 3 to 6 months, before being bottled.  
05
MATURATION
Dark European Oak Casks  

Don Fulano is aged primarily in ex-wine European dark oaks like French limousine and Nevers which previously held wines from Burgundy, Bordeaux, and the Loire Valley in France, as well as other European oaks from Spain and eastern Europe, which allow us to go much deeper into aging, getting all the complexities that the process of maturation brings, without losing the essence of our spirit and its terroir. We also use multiple maturation locations at different altitudes, under different climates and cellar characteristics to gain deeper complexity, allowing us to blend in ways never before seen in tequila production.  
06
BLENDING
Dark European Oak Casks  

Each expression of Don Fulano parts from a map of character which defines the region where the agave comes from, the altitude and kind of soil, the time of harvest, fermentations with or without bagasse, distillation techniques and aging, including time spent and type of barrel used. By finding products within our library of tequilas that meet the characteristics of each expression, we form the base of each new batch. This is just the beginning of an exciting process of triangular tastings where a panel will taste base along with previous batches of the same expression, blending different style of tequilas from our library to complement the fruit, vegetal, mineral, spice, citrus and floral elements of the final product. Once the tasting panel approves a batch it is profiled in the vatting room left to marry between 3 to 6 months, before being bottled.  
05
MATURATION
Dark European Oak Casks  

Don Fulano is aged primarily in ex-wine European dark oaks like French limousine and Nevers which previously held wines from Burgundy, Bordeaux, and the Loire Valley in France, as well as other European oaks from Spain and eastern Europe, which allow us to go much deeper into aging, getting all the complexities that the process of maturation brings, without losing the essence of our spirit and its terroir. We also use multiple maturation locations at different altitudes, under different climates and cellar characteristics to gain deeper complexity, allowing us to blend in ways never before seen in tequila production.  
06
BLENDING
Dark European Oak Casks  

Each expression of Don Fulano parts from a map of character which defines the region where the agave comes from, the altitude and kind of soil, the time of harvest, fermentations with or without bagasse, distillation techniques and aging, including time spent and type of barrel used. By finding products within our library of tequilas that meet the characteristics of each expression, we form the base of each new batch. This is just the beginning of an exciting process of triangular tastings where a panel will taste base along with previous batches of the same expression, blending different style of tequilas from our library to complement the fruit, vegetal, mineral, spice, citrus and floral elements of the final product. Once the tasting panel approves a batch it is profiled in the vatting room left to marry between 3 to 6 months, before being bottled.  
05
MATURATION
Dark European Oak Casks  

Don Fulano is aged primarily in ex-wine European dark oaks like French limousine and Nevers which previously held wines from Burgundy, Bordeaux, and the Loire Valley in France, as well as other European oaks from Spain and eastern Europe, which allow us to go much deeper into aging, getting all the complexities that the process of maturation brings, without losing the essence of our spirit and its terroir. We also use multiple maturation locations at different altitudes, under different climates and cellar characteristics to gain deeper complexity, allowing us to blend in ways never before seen in tequila production.  
06
BLENDING
Dark European Oak Casks  

Each expression of Don Fulano parts from a map of character which defines the region where the agave comes from, the altitude and kind of soil, the time of harvest, fermentations with or without bagasse, distillation techniques and aging, including time spent and type of barrel used. By finding products within our library of tequilas that meet the characteristics of each expression, we form the base of each new batch. This is just the beginning of an exciting process of triangular tastings where a panel will taste base along with previous batches of the same expression, blending different style of tequilas from our library to complement the fruit, vegetal, mineral, spice, citrus and floral elements of the final product. Once the tasting panel approves a batch it is profiled in the vatting room left to marry between 3 to 6 months, before being bottled.

THE WORK OF FIVE GENERATIONS

AN AUTHENTIC
VINO DE MEZCAL

Don Fulano is entirely made from three ingredients - hand-selected mature

agave, proprietary yeast, and natural spring volcanic water - in a low intervention

process, free of additives.  

THE WORK OF FIVE GENERATIONS

AN AUTHENTIC
VINO DE MEZCAL

Don Fulano is entirely made from three ingredients - hand-selected mature agave, proprietary yeast, and natural spring volcanic water - in a low intervention process, free of additives.  

THE WORK OF FIVE GENERATIONS

AN AUTHENTIC
VINO DE MEZCAL

Don Fulano is entirely made from three ingredients - hand-selected mature agave, proprietary yeast, and natural spring volcanic water - in a low intervention process, free of additives.  