Our Process

Step 1

The Agave

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 Hornos

Our perfect piñas are slow steamed for 26 hours in hornos, converting the natural agave carbohydrates and starches into the fermentable agave sugars for the fermentation process. Horno 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 horno, takes the flavors of the oven and imparts them within the profile of the tequila. Our hornos 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 hornos.
Step 3


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


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


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.
The Dano’s Difference


We believe that the only way to make a truly great infused tequila is to use fresh ingredients. That's why we're so proud of our fresh fruit infused tequila made with our proprietary method.
We start by selecting perfectly ripe, locally sourced pineapples and jalapeño peppers, which are then cut, deseeded and then infused into our Blanco tequila. We then rest the infusion for just the right amount of time before being lightly filtered and bottled. Leaving a little fresh fruit in the bottle reminds our customers we are the only certified fresh fruit tequila in the world!
This process allows us to maintain as much of the natural flavors as possible—and it results in a delicious tequila that you won't find anywhere else!
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