Dano's Hand Crafted Tequila

hand-crafted in small batches at one of the oldest tequila distilleries in Mexico

A process that
dates back to 1840
Explore
100% Agave Tequila - Dano's Tequila
Hacienda de Reyes, the second oldest distillery in Mexico

Our Story

Dano's Tequila began with Dano, who had been infusing 100% agave tequila with pineapple and jalapeño, creating a smooth, easy to drink tequila that turned friends into fans and gained a local following in Dano's hometown of Steamboat, Colorado. When Dano and local friend, Chris, went to Mexico they had the great fortune of meeting with Hacienda de Reyes, a family owned distillery since 1840 who had been bottling their own Blanco, Reposado and Anejo tequila made using the traditional craft method. Read More

Our Process

Step 1

THE PIÑA

We use only mature blue weber agave at least 8 years old and measured for degrees brix (sugar content AND sweetness). Harvested by jimadors at the peak of ripeness and hand trimmed with coas, creating our piñas, the heart of the agave plant. The best tequila starts with the best agave.
Step 2

The Horños

Our perfect piñas are slow steamed for 26 hours in horños, converting the natural agave carbohydrates and starches into the fermentable agave sugars for the fermentation process. Horño is the traditional, old world 'time tested' cooking method. The temperature and the cooking time play a key factor in the quality of the juices and honey, making a special tequila. This oven cooking takes longer and is more labor and time intensive, but you can easily taste the difference. Slower cooking of the agave hearts won't caramelize the sugars as much, so it tends to create a sweeter, smoother drink with less bitterness in the finish. Also, draining off the 'bitter honey' at the start of the cooking process helps make for a sweeter, cleaner tasting tequila. Cooking in a horño, takes the flavors of the oven and imparts them within the profile of the tequila. Our horños add fruit and cooked agave tones, and increase the intensity of the toasted sugar and sweetness to the palate and finish. The world's best quality tequila is made using horños.
Step 3

Fermentation

Once cooked, our agave piñas are milled for sugar extraction. The cooked piñas are crushed in order to release the juice, or “aguamiel,” that will be fermented. We use the traditional method of crushing the piñas with a “tahona,” a giant grinding wheel within a circular pit to separate the fiber from the juices. Once the piñas are minced they are washed with spring water and strained to remove the juices. During the fermentation process the sugars are transformed into alcohol. The yeast that grows naturally on the agave leaves is used to accelerate and control the fermentation.
Step 4

Distillation

Our tequila is distilled using only copper stills. Master Distiller Don Raul Reyes Barajas, has many years of experience, passed down for generations, in creating perfectly balanced tequila with uniquely smooth taste profiles. Our tequila is double distilled to create the purest, most crystalline Blanco Tequila. Tequila simply tastes better distilled in copper stills.
Step 5

Aging

Our tequilas are hand made in small batches using traditional craft processes. Our Reposado and Añejo are aged in virgin white oak barrels. We do not use old whiskey barrels, so all you taste are sweet agave flavors. Our Reposado is aged for 9 months to achieve its golden color and our Añejo is aged for between 12 to 18 months maturing to a deep amber.

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