The agaves used to produce Don Fulano Tequila are selected on a plant-by-plant basis as ripeness can vary greatly from one plant to the next. Fermentation is achieved through the natural yeasts already present in the agaves, the mash is distilled in copper and stainless steel stills in a distillery that has specialised in the production of tequila for four generations. The different versions are aged in first and second-fill French oak casks for a period of up to five years. They are hand-bottled in bottles produced locally by artisan craftsmen.
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