While  the “dangerous” moniker might grab attention, and perhaps evoke images of bandidos and wild nights, the real story behind Dano’s Dangerous Tequila is fairly sedate. It’s about discipline, legacy, and meticulous technique. And for all of its precision and attention to detail, the brand has remained relatively under the radar—by design. It’s not fronted by a pop icon or packaged for social media stardom. Instead, it has built a following among bartenders, tequila purists, and discerning drinkers who appreciate the craftsmanship behind each bottle.

In a spirits market currently saturated with gimmicks, Dano’s takes a different approach. No stunts. No additives. Just premium, handcrafted tequila made the traditional way—at one of Mexico’s oldest operating distilleries.

Produced in the heart of Tequila, Jalisco, Dano’s is made at a 180-year-old, family-run hacienda using time-honored, sustainable techniques. The estate, steeped in tradition, is female-owned and has been in the same family for four generations. That continuity shows up in the process—rigorous, patient, and focused on quality from start to finish. There are no modern shortcuts here. 

It all starts with 100% blue Weber agave, grown on the estate and allowed to mature for a minimum of seven to eight years. At peak ripeness, the agave is hand-harvested by experienced jimadors using traditional tools—no machinery involved. From there, the piñas (agave hearts) are slow-roasted in centuries-old clay ovens, known as hornos, for 26 hours. This gentle steaming process transforms the agave’s natural starches into rich, fermentable sugars.

Once roasted, the agave is crushed using a tahona—a massive volcanic stone wheel that extracts the sweet juice without scorching or oxidizing it. This juice, along with fiber, is then washed and naturally fermented in open-air tanks, allowing wild airborne yeasts to initiate fermentation. It’s a method that requires more time and care, but yields more nuanced flavor.

Distillation takes place in copper pot stills, done slowly and at low temperatures to preserve the complexity of the agave. The result is a clean, smooth tequila with no additives, artificial sweeteners, or coloring—a rarity, even among premium brands.

The lineup includes a crisp Blanco, a balanced Reposado aged for six to nine months in virgin white oak barrels, and an Añejo aged for 18 months. These barrels are used only for tequila—not repurposed from whiskey or bourbon—so the spirit maintains its pure agave profile without being masked by residual flavors.

In addition to its core lineup, Dano’s has gained attention for its delicious fruit-infused tequilas, which might actually seem like the gimmicks I’ve just claimed the brand not to employ.  BUT, these infusions are authentic—no, syrups or extracts. The Coffee Reposado combines real, roasted Arabica coffee beans with aged tequila, delivering a complex, dessert-like finish with hints of vanilla from the oak. And the Pineapple Jalapeño infusion is made with real, hand-cut fruit—never flavoring or syrup—and strikes a balance between sweetness and heat. So yummy is this one, that the Jacksonville Jaguars have made it part of their gameday experience at EverBank Stadium in Florida. Their custom “Dangerous Jagsrita” cocktail, is made with Pineapple Jalapeño. A tamer version, the “Jagsrita” is made with Dano’s Blanco. Each has been a hit with fans. (Recipes below.)

In a category where shortcuts are become more common, Dano’s Dangerous Tequila is doing things the hard way—on purpose. Every decision, from field to bottle, reflects a commitment to tradition and transparency. And in a marketplace crowded with flashy newcomers, that quiet integrity is what sets it apart.

"Our tequila is crafted at one of Mexico’s oldest haciendas, using time-honored methods passed down for generations,” says Micaela Piccolo, Chief Marketing Officer, Dano’s Dangerous Tequila. “But at Dano’s, we build on that foundation with bold infusions and fearless innovation—creating a tequila that respects where it comes from, while daring to taste like nothing else."

Whether you prefer to sip it neat, mix it into a refined cocktail, or explore the infused expressions, Dano’s is for anyone looking to step beyond the usual labels and experience something clean, bold, and handcrafted. This is a bottle worth reaching for.

Jagsrita 

2 oz Dano’s Blanco Tequila

1 oz Fresh Lime Juice

1/2 oz Simple Syrup 

1/4 oz Blue Curaçao

Shake with ice, strain over fresh ice into a rocks glass. Garnish with a lime wheel or wedge.

 

Dangerous Jagsrita

2 oz Dano’s Pineapple Jalapeño Tequila

1 oz Fresh Lime Juice

1/2 oz Simple Syrup

1/4 oz Blue Curaçao

Shake with ice, strain over fresh ice into a rocks glass (or add 1 slice of fresh jalapeño for extra kick). Garnish with a Jalapeño slice and lime wheel.

For a store locator, click here.

To purchase online, click here.

For additional cocktail ideas and recipes, click here.

Photos courtesy of Dano’s Dangerous Tequila