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April 24, 2020

Review: Dano’s Dangerous Anejo Tequila

by Jeff Ellingson

Dano’s Dangerous Anejo Tequila recently took home a Double Gold Medal and Best in Class Award at the 2020 San Francisco World Spirits Competition.  This was no small feat as they competed against 135 tequilas.  After years of infusing his favorite tequila with fresh pineapple and jalapeno Danny Thompson was convinced by friends to bottle his own.  On a trip to Mexico with Chris Timmerman they drank 200 different varieties of tequila from all the different distilleries before selecting Hacienda de Reyes, a small family owned distillery since 1840 to craft their tequila.  Dano’s Anejo is made from 100% Blue Agave grown in the Highland region for a minimum 8 years and measured for brix content before harvesting.  The pinas are slow steam cooked for 26 hours in a 180 year old brick oven.  Once cooled the pinas are crushed by a traditional tahona.  The extracted juice is fermented in open air wooden vats.  4th generation Master Distiller Raul Reyes Barajas double distills the spirit in copper stills and ages the tequila for 18 months in virgin white oak barrels.  Most anejo tequila is aged for as little as 12 months.  Dano’s Anejo is bottled with zero additives.   The aroma leads with vanilla, oak, and roasted agave,  Additional time in the glass brings out banana, caramel and dark chocolate.  The sweet vanilla and steamed agave entry is joined by cinnamon building to a caramel vanilla citrus agave peak.  It fades with banana and caramel.  The semi-dry finish leaves oak, agave, vanilla, citrus, and whole banana taste.  Believe the hype, Dano’s Anejo is a very tasty tequila crafted for those who like to sip and savor their tequila.

El Hefe Old Fashioned

2 Oz. Dano’s Anejo Tequila

.25 Oz. Agave Nectar

Dash Angostura Bitters

Dash Aztec Chocolate Bitters

Stir With Ice in a Rocks Glass
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Garnish With Orange Peel and Cinnamon Stick

NOM: 1507

Region: Highland

40% Alcohol

Score: 92

Award: Gold Medal

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