Don Fulano Tequila with Sergio Mendoza

This Sydney Agave Cartel meeting was held at Low 302 Bar with Sergio Mendoza (via Skype) of Don Fulano Tequila.

Don Fulano Tequila is produced by a family-owned company that has been harvesting agave for four generations. The spirit is made from 100% Blue Agave from the highlands of Jalisco in Mexico, all estate grown, all organic and additive free.

Sydney Agave Cartel with Sergio Mendoza

The name Don Fulano translates to “Don Somebody”, a humble name that does not attribute the spirit to a particular person. The brand, which is new to Australia, has been on the market for 10 years and comes packaged in elegant hand-blown glass bottles which make collectors’ items. The company is committed to the craft and gives 5% of its sales back to the community to educate, research and promote its preservation

Don Fulano use fully mature agave and autoclave at lower temperatures which brings out the herbal and vegetal notes of the highland agave – a process that accentuates the herbal and mint flavours. It is distilled in copper pot stills which gives it character, unlike columns stills which remove impurities as well as character.

Don Fulano Tequila

Don Fulano Blanco Soave is double distilled in copper alembics with only a small percentage of column stills which contributes to its smoothness. The spirit rests for 60 days in stainless steel tanks, with no exposure to wood. This tequila has the characteristics of the highlands agave with fruit aromas, a herbal spectrum with a hint of vanilla.

Lightly coloured, Don Fulano Reposado is aged for 8 months in French oak barrels. The spirit has hints of caramel and chocolate but still retains its herbal notes. This expression is the spiciest of the range with deeper notes of dark chocolate, cherry reserves, fruit and spice.

Don Fulano Añejo has spent three years in ex Cognac barrels which gives it its darker colour. Age, tannins and yeast flavours are dominant with clove, and deeper notes of dark chocolate and black cherries.

Don Fulano Imperial is the signature blend of the master blender. Full flavoured and warming, the spirit is left to rest for five years in a combination of new and used French oak barrels. On the nose, there is an intense cooked agave aroma, with fruits and spice with dark chocolate and vanilla on the palate.

At 50% ABV, Don Fulano Fuerte has the highest alcohol percentage of the range and takes the tequila back to the source ie close to Blanco. The spirit is not aged but left to rest in stainless steel tanks for 60 days. Despite its high alcohol content, this is a very smooth tequila with deeper notes of blue agave, which makes for quality sipping and sophisticated cocktails.

Sergio Mendoza on Skype

When it comes to matching tequila with food, Sergio Mendoza explains that Blanco is usually drunk before lunch in Mexico, Reposado goes with red meat, mole and matured cheese whereas Añejo is best enjoyed after dinner with a dark chocolate dessert.

As for the enjoyment of tequila, he says it gives a “happy high” compared to whisky which gives a more “mellow high” due to years spent ageing in darkness. “In the case of tequila, it’s the energy of approximately 10 years under the sun, of growing in a volcanic soil that is very rich in iron. And you’re drinking the expression of it.”

Don Fulano tasting was presented by Sergio Mendoza via Skype for the Sydney Agave Cartel at Low 302 Bar on Monday 25 March, 2013.