Produced at distillery Tequileña (NOM 1146) in the town of Tequila in the Jalisco Valley by one of the masters of tequila barrel aging and blending, Enrique Fonseca, and his nephew and blender, Sergio Mendoza, Don Fulano Añejo is made with mature Blue Weber agave from Fonseca’s own estate in Atotonilco cooked in a low-pressure autoclave for 28-32 hours. The aguamiel is extracted using a screw press and the sugars are open stainless steel tank fermented using proprietary yeast sourced from agave for 72-96 hours. The tequila is a blend of 2x-distilled copper pot (80%) and Coffey column still (20%) distillates. The añejo is a blend of tequilas aged in French Limousin and Forêt de Nevers oak barrels that previously held Burgundy, Bordeaux, & Loire (probably Cabernet Franc) red wines for a minimum of 30 months.
The lote (batch) under review is 12DFA23 and this review is based on nearly six months of multiple separate tastings using Denver & Liely Mezcal and Riedel Ouverture Tequila Flute glasses.
COLOR: Amber gold
AROMA PROFILE: Creamy tropical citrus fruit & dried berries, roasted agave, fruity butterscotch, robust baking spices (cinnamon, cardamom, nutmeg, allspice, cloves), vanilla, honeyed jalapeño peppers without the seeds, light black pepper, & oak – The aromas blossom fully the longer it aerates in the glass.
PALATE: Blast of roasted agave & baking spices with black pepper, prominent oak, tropical citrus fruits & dried berries, herbal notes, & a finish of honeyed butterscotch, a hint of dark chocolate, leather, anise, & vanilla.
FINISH: 7-8 seconds
MOUTHFEEL: Medium-long viscosity in the glass & medium on the palate.
VALUE: Masterclass in barrel aged tequila that shows what aromas & flavors can come from wood aging & expert blending.
ALWAYS ON SHELF/BUY AGAIN? Yes – When it goes on sale, I stock up.
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