Don Fulano Añejo

Don Fulano comes from a family that understands agave and aging on a particularly deep level.

The Fonseca family traces its roots through five generations and roughly 140 years of agave farming in Atotonilco in the Highlands of Jalisco.

After years of supplying agave to other producers, Enrique Fonseca acquired La Tequileña distillery (NOM 1146) from Bacardi in 1989.

Don Fulano later emerged as a collaboration between Fonseca and Sergio Mendoza, built around the idea of producing a terroir-driven tequila from the family’s own mature Highland agave.

For this añejo, the barrel program is really where things get interesting.

It is a blend of tequilas matured for a minimum of 30 months in French Limousin and Nevers oak casks that previously held wines from Burgundy and the Loire.

Rather than relying on the more familiar ex-bourbon or whiskey barrels, the Fonsecas make extensive use of European wine casks to create a noticeably different style of aged tequila.

Nose: Oak leads, with caramel, dried fruit, dates, clove, toffee, and layers of baking spice.

Taste: Rich and layered, with oak, honey, dried fruit, nuts, baking spices, raisin, and a light touch of anise.

Finish: Honey and oak linger alongside dried fruit and a peppery spice.

What’s not to like about this one? It’s layered, complex, and clearly showcases just how well the Fonsecas understand maturation.

The oak is prominent, but the wine casks bring considerably more character than the average whiskey barrel. Dried fruits and spice give the profile depth, while enough agave character remains underneath.

When it comes to well-made craft añejo tequila, Don Fulano is an easy recommendation. Considering the lengthy maturation, unique barrel program, and complexity in the glass, it feels reasonably priced for what you’re getting.

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