"Don Fulano" is Mexican Spanish for a gentleman of unknown identity — a wry name for a brand backed by one of tequila's most distinguished families. The Fonsecas began cultivating agave in the highlands around Atotonilco over 140 years ago, and five generations later Enrique Fonseca remains one of the largest agave landowners in all of Jalisco. In the 1980s the family acquired the historic La Tequileña distillery (NOM 1146) in the town of Tequila — and when the local industry offered little support, Enrique flew to Europe instead, studying wine as a spirit base in France and distillation in Scotland. Created in 2000 with Sergio Mendoza, Don Fulano puts all of that to work: 100% estate-grown mature highland agave, natural fermentation with wild and cultivated yeast, distillation split roughly 80% copper pot and 20% column, volcanic spring water, no additives, and no charcoal filtration. The range runs Blanco, the Fuerte — released in 2002 as the first cask-strength tequila ever made — a Reposado aged up to two years, an Añejo aged a minimum of 30 months, and the Imperial Extra Añejo, five years old and finished in Oloroso sherry casks. One of the last true family estates in tequila, and an insider's favorite for good reason.

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