Don Fulano 20th Aniversario Sherry Cask Anejo (700ml / 44.4%)

Limited one-time release in celebration of the 20th anniversary of Don Fulano - Only 9000 globally, 90 for Australia. Created from a blend of three different Tequila batches, then aged in Oloroso and Amontillado sherry casks. Being a limited release, sherry finish, and higher proof release, this is to be savoured over time, and in special company

Batch 1: Planed in May 2008, distilled in 2014, matured in Ex Burgandy French Oak

Batch 2: Planed in May 2014, distilled in 2021, matured in 500 L First-fill Amontillado Sherry Butts

Batch 3: Planed in June 2014, distilled in July 2021, matured in 500 L First-fill Oloroso Sherry Butts

Blended & finished: Blended April 2023 and finished in First-fill Oloroso & Amontillado Sherry Butts. Bottled July 2023

AROMA: Rich in notes of dried fruit, cooked agave, and citrus
TASTE: Velvety mouthfeel with touches of pepper and heat, toasted almonds with salt, prominent cooked agave and dried mangos. Finish: flavours and aromas unfold over time, allowing the spirit to rest in the glass for a few moments is suggested
ENJOY: Sipping mezcal is enjoyed slowly and with friends. Makes premium cocktails.

The mission at Don Fulano has always been to produce exceptional tequila. They employ a truly unique dual distillation process; an old style double column still and also a traditional copper pot still, using heat to eliminate any unwanted alcohols. The two distillates are then blended. Anywhere between 12-16% of the distillate comes from the column still, this process is used exclusively by Don Fulano and allows them to consistently create tequilas of the highest quality.

Referred to as ‘the orchard of Jalisco’ due to its vast and exuberant vegetation, Atotonilco is in the highlands and the first town you come to when travelling up from Guadalajara in the south and it is here that the Fonseca family grow and harvest their premium blue agave.

Dedicated to agriculture, the Fonseca family were major suppliers of all basic crops, grains, and fruits, but by the 1960’s their main focus had shifted to agave as they began to supply many of the tequila producers throughout the highlands.