Dano, a resident of Steamboat, Colorado, had been infusing 100% agave tequila with fresh pineapple and jalapeno for a while, but it wasn’t until he met up with Chris Timmerman and they took a fateful trip to Mexico that Dano’s Tequila was born.

While there, they had the great fortune of meeting with Hacienda de Reyes, a family-owned distillery since 1840 that had been bottling their own Blanco, Reposado and Anejo tequila made using the traditional craft method. Together, they worked to develop the Infusion and agreed to distribute the time-honored family tequila under the Dano's label so it could be enjoyed in the U.S.

Since partnering with Dano’s Tequila, Hacienda de Reyes has been completely restored. Our team has grown from 3 to 73 employees, all provided with good pay and health care benefits. A real success story for the historic town of Tequila.

A commitment to Sustainability is a commitment to meeting the needs of the present without compromising the ability of future generations to meet theirs.

Dano’s is a true Farm to Table Tequila. We harvest our own, blue weber agave grown locally in the highlands, just minutes from the distillery.

Even when the entire mature agave plant (pina) is harvested at the end of its lifespan, it leaves behind a family of baby plants or pups, that grow out of its horizontal roots, able to sustain high biomass growth and carbon-storage on a long-term basis.

There are several types of leaf fibers that can be utilized depending on what part of the plant they come. We utilize every part of the agave bi-products and leaf fibers - by either reintroducing back into the soil as fertilizer to grow the next generation of perfect pinas, or to provide local farmers with feed for their livestock.

Every bottle of Dano’s Tequila is made using recycled glass. Every cork we use is made using recycled materials. Every oak barrel used to age Dano’s Reposado & Anejo tequilas is broken down into smaller staves that are cut and tapered for a smaller barrel. The barrel maker repurposes the larger charred barrel staves to make smaller, novelty barrels that he and his family can sell to tourists, cycling back into the community’s economy.

It is also a local custom for Mexicans to purchase a blanco tequila, put it into one of these repurposed barrels, and age the liquid themselves for the holidays or give as a gift.