Don Fulano

Don Fulano is a range of Highland tequila made by fifth generation agave farmers and distillers. The family grows its own agave in the Highlands of Jalisco, and workers walk the fields to choose each plant at the right maturity. Only Maduro and Pinto agaves are harvested.

The tequilas are crafted by Enrique Fonseca and Sergio Mendoza at La Tequileña distillery, in the heart of Tequila town. Don Fulano describes its approach as low intervention, using just three ingredients: hand-selected mature agave, proprietary yeast and natural spring volcanic water.

The range we carry covers every stage of age. Don Fulano Blanco (40%) shows cooked agave, grilled pineapple and butterscotch, while Fuerte is a 50% blanco the producer calls "The Original Overproof". Browse more styles in our blanco tequila range.

Don Fulano Reposado is described by the producer as a marriage of mature highland agave and French Limousin oak, with notes of cooked agave, aniseed, fruit compote and dark chocolate. Compare it with other reposado tequila.

For older tequila, the Añejo is aged in French Limousin and Nevers casks that previously held wine, the Imperial Extra Añejo is the oldest in the range, and the 750ml Anniversario is a limited edition añejo marking 20 years of Don Fulano. See all aged styles in our añejo tequila collection.

History

Don Fulano is the product of fifth generation agave farmers and distillers. Their story begins in Atotonilco, in the Highlands of Jalisco, where the family's great-grandfathers began cultivating agave 140 years ago. The family still grows its own agave in the Highland soils.

The brand itself was born in 2002, bringing together agriculture, craft and patient maturation. Production takes place at La Tequileña, in the heartland of Tequila, where the tequilas are crafted by Enrique Fonseca and Sergio Mendoza.

The process starts with ripe agave steamed at low pressure in ovens, then rested for around 12 hours so the sugars can break down further. The juice is extracted with a self-engineered screwpress and fermented in open tanks, both with and without the agave fibre, to make a low alcohol agave wine of about 6 to 9%. Distillation uses steam-heated copper: double distillation in copper alembic stills makes up 80 to 85% of the blend, and a double column copper Coffey still makes up the rest.

Aged expressions mature mainly in dark European oak that previously held French wine, including Limousin and Nevers casks, across several sites at different altitudes. After blending, each batch rests for three to six months before bottling.

The name plays on tequila tradition: "Don" signals respect for a maker, while "Fulano" plays on the idea of someone unknown. Read more in our Don Fulano feature.

How to drink it

Don Fulano suggests a different occasion for each expression, so it helps to match the bottle to the moment. A tasting pour of 30 to 45 ml is plenty to explore the flavour.

Blanco: the producer describes it as a great aperitif and a strong base for cocktails. The producer suggests it in a Don Daisy. Try a small measure neat first to pick up the cooked agave, grilled pineapple and grassy notes.

Fuerte: at 50% it can be sipped neat or used in a cocktail, and the producer features it in its Don Cynar recipe. Add a few drops of water if you are sipping it neat to open up the aroma.

Reposado: Don Fulano says it works on its own, with food or in a cocktail, and features it in the El Pinto. Its aniseed and dark chocolate notes suit a slow tasting pour.

Añejo: suggested to close a dinner or alongside chocolate. The producer also uses it in the Pavón Old Fashioned.

Imperial Extra Añejo and Anniversario: the producer presents Imperial as one to sip on its own, and the Anniversario, also an añejo, suits the same approach. Use a small tulip or tequila glass at room temperature so the oak and fruit notes come through.

However you serve it, enjoy Don Fulano responsibly.

More from this origin and style:

Clase Azul · Blanco Tequila · Anejo Tequila