Dano’s Dangerous ultra premium Tequilas feature Fresh Fruit Infused Tequila and ultra premium Blanco, Reposado and Anejo.
- All 100% Agave, hand crafted in small batches at the second oldest Tequila Distillery in the world, using meticulous care.
- Starting with 8 year old, highlands weber blue agave,
- Brix tested for sweetness, steamed in a 180 year old hornos (brick oven) and
- Distilled in copper stills.
Dano’s Fresh Pineapple & Jalapeno Blanco Infusion and ultra premium tequilas are so smooth, we call them Dangerously Smooth…
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LIQUOR STORES
Randy's Wines 230 E Putnam, Cos Cob/Greenwich CT Harbor Point Wine&Spirits 130 Washington Blvd. Stamford CT Beverage Barn 1232 East Main Street Stamford CT Wine & Beyond 360 Connecticut Ave. Norwalk CT Ninety 9 Bottles 9 Bridge Square Westport CT Turnpike Spirit Shop 1838 Black Rock Turnpike Fairfield CT Al's Warehouse # 3 1201 Kings Highway East Fairfield CT Kindred Spirits & Wine 2480 Black Rock Turnpike Fairfield CT Nintey 9 Bottles 4244 Madison Avenue Trumbull CT Al's Warehouse 51 Monroe Turnpike Trumbull CT White Hills Wine & Spirits 206 Leavenworth Road Shelton CT |
RESTAURANTS
Hudson Social 128 Bedford Street Stamford CT Harlan Social 121 Towne Street Stamford CT Bistro Baldanza 1020 Post Road Darien CT Brick Yard Pub 93 Post Road Fairfield CT Saltwater Restaurant&Bar 128 Washington Street Norwalk CT Little Barn 1050 Post Road E Westport CT Geronimo Tequila Bar 2070 Post Road Fairfield CT Local Kitchen & Beer Bar 85 Mill Plain Road Fairfield CT Grace O'Malley's 1494 Post Road Fairfield CT Black Rock Yacht & Athlete 3074 Fairfield Avenue Bridgeport CT Fayerweather Yacht Club 51 Brewster Street Bridgeport CT ChiFrijo 242 Main Street Ansonia CT Blackstone Irish Pub 1678 Meriden Waterbury Tu Southington CT |
Our Story
Dano’s Dangerous Tequila was born from a love of tequila, the creative art of Dano Thompson and the second oldest tequila distillery in the world. During 50 years of seeking out the best surf breaks in Hawaii and Mexico, and the best tequila Mexico has to offer, Dano started infusing Pineapple and Jalapeno into his favorite tequila, creating the smoothest, easiest to drink tequila anyone ever tasted! The journey led Dano to Tequila de Reyes, the second oldest distillery in the world, a small, 4th generation, family run Tequila distillery in Tequila, Jalisco, where the Reyes family, since 1840, has been hand crafting tequila in
small batches, using the sweetest blue agave, brick ovens and copper stills. Here in the historic town of Tequila, the Reyes family crafts Dano’s Tequila Infusion using 100% Agave Azul Blanco Tequila and Fresh Pineapples and Jalapenos as well as the best tasting, ultra premium Blanco, Reposado and Anejo Tequilas, now all distributed worldwide under Dano’s label.
Dano’s Dangerous Tequila was born from a love of tequila, the creative art of Dano Thompson and the second oldest tequila distillery in the world. During 50 years of seeking out the best surf breaks in Hawaii and Mexico, and the best tequila Mexico has to offer, Dano started infusing Pineapple and Jalapeno into his favorite tequila, creating the smoothest, easiest to drink tequila anyone ever tasted! The journey led Dano to Tequila de Reyes, the second oldest distillery in the world, a small, 4th generation, family run Tequila distillery in Tequila, Jalisco, where the Reyes family, since 1840, has been hand crafting tequila in
small batches, using the sweetest blue agave, brick ovens and copper stills. Here in the historic town of Tequila, the Reyes family crafts Dano’s Tequila Infusion using 100% Agave Azul Blanco Tequila and Fresh Pineapples and Jalapenos as well as the best tasting, ultra premium Blanco, Reposado and Anejo Tequilas, now all distributed worldwide under Dano’s label.
The Process
How is it that our Award Winning Tequila tastes so smooth and sweet? It is the special attention to every detail at every step of the process. A process that dates back to 1840 at the 2nd oldest Tequila distillery in the world, overseen by the 4th generation of family craft distillers. A process that uses only the traditional ways of the craft.
Step 1. The Piña- We use only mature blue weber agave at least 8 years old and measured for degrees brix (sugar content/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 (Brick Oven) Steaming- Our perfect pinas are slow steamed for 26 hours in Hornos (Brick Ovens) 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 way 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. 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 old school craft processes at every step. Our Reposado and Anejo 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, our Anejo is aged for 18 months maturing to a deep amber.
How is it that our Award Winning Tequila tastes so smooth and sweet? It is the special attention to every detail at every step of the process. A process that dates back to 1840 at the 2nd oldest Tequila distillery in the world, overseen by the 4th generation of family craft distillers. A process that uses only the traditional ways of the craft.
Step 1. The Piña- We use only mature blue weber agave at least 8 years old and measured for degrees brix (sugar content/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 (Brick Oven) Steaming- Our perfect pinas are slow steamed for 26 hours in Hornos (Brick Ovens) 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 way 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. 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 old school craft processes at every step. Our Reposado and Anejo 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, our Anejo is aged for 18 months maturing to a deep amber.
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