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Don Fulano cultivate the agaves from Highlands, and produces in Tequila.
Don Fulano are farmers.
The industry traditionally recognizes five stages of agave maturity:
Don Fulano only uses the top three stages: Sazón, Maduro, and Pinto. Most producers today? They harvest at Entrado or even Tierno to maximize profit and speed.
Here’s why this matters: When agave reaches proper maturity, it begins an internal enzymatic process—essentially pre-fermentation—that breaks down complex sugar chains. This natural process gives the spirit its richness and complexity. Without it, you’re forcing the entire production process.
Interestingly, a few years ago, the official tequila standard removed the word “mature” from its definition. Don Fulano refuses to follow this race to the bottom.
Most large producers use full jima—cutting the agave down to the white piña core. Why? Because when you buy agave by the kilo from third parties, you want maximum sugar concentration.
But Don Fulano grows their own agave, which gives them freedom to innovate.
They use Jima Media—medium trimming—leaving about 1.5 inches of the leaf base, called the penca.
This preserved portion has lower sugar concentration but is packed with flavor compounds. As Sergio explains:
“A small amount opens up your flavor and aroma spectrum.”
It’s about balance—too much gives bitterness, but the right amount adds complexity you can’t get any other way.
Sergio is emphatic about this:
“Between every agave planting, we plant other crops. For us farmers, this is basic common sense. Unfortunately, this has been lost. People want to plant agave, agave, agave… but this depletes the soil.”
The family maintains 1,000-1,200 hectares of agave fields at any time, but they always let the land rest and recover. This isn’t just about sustainability—it’s about protecting the quality for the next generation. Just as what Carl mentioned with Mezcals from last month.