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Fortaleza Añejo Tequila

Fortaleza Añejo Tequila

  • Tequila
  • Mexico, 750ml
DESCRIPTION
PRODUCER
ACCOLADES

A highly-praised and perfectly-aged añejo. Caramel, vanilla, butterscotch and cooked agave aromas. In the mouth, the full cooked agave experience continues with a thick and oily texture that soothingly coats your mouth. Butterscotch, caramel, toffee, citrus, and hazelnuts flavours. 

  • Distillery: Fortaleza
  • Type: Añejo Tequila
  • Region: Tequila township, Jalisco, Mexico
  • Alcohol: 40%
  • Volume: 750ml
  • Goes with: Neat or over ice, premium soda

Tequila Fortaleza is made the way tequila was made 150 years ago. The Fortaleza use of old-world machinery and processes creates a very unique tequila experience. Fortaleza Añejo is a prized treat for any tequila lover.

Fortaleza launched in 2005, but Guillermo Sauza's family have been making tequila for five generations going back to Don Cenobio who is said to have been the first person to export “mezcal de tequila” to the United States, shorten the name to simply 'Tequila', use steam to cook the agave rather than an earthen pit, and specify Blue Agave as the best to use. Quite a legacy!

Fortaleza Tequila Reposado is 100% estate grown Blue Agave Tequilana Weber, and aged in oak barrels for 6-9 months. The drawing on the label represents the traditional method of production, a Tahona or stone mill, with a horse pulling it as it was done over a century ago. The house is located in the town of Tequila, Jalisco, Mexico, first populated in the 1530’s by Spanish forefathers, nestled in rich valley at 4,000 feet of altitude, in the foothills of the 9,560-foot tall, Volcan de Tequila. Here blue agaves grow for seven to eight years, caressed with the warmth of the Mexican sun, nourished by the summer rains, and protected from the harsh and cold winter winds. The Tequila is produced entirely within the walls of Fortaleza's estate, using centuries old, traditional methods, which are very labour intensive but create a tequila unequalled in taste and smoothness.

Using the age-old brick oven, with its meter thick walls, the agave is cooked for thirty six hours. Then it is crushed or milled , as it was 135 years ago, in the stone mill called the Tahona. The crushed agave is then washed with the pure mountain water from the Volcan de Tequila to separate the pulp from the woody fibres to create an agave juice called mosto. The woody fibres of the agave, called bagazo, are removed at this time, and taken to the fields to use as compost. The agave mosto is then naturally fermented for five days in small wood vats, and then double distilled using small, labour-intensive copper pot stills. The glass bottle is hand-blown in Tonala, Jalisco by artisan glassmakers and the bottle tops are artisan designed to represent the harvest agave, or Pina, and are hand-made by our workers.

  • 90/100 Points - Tequila Matchmaker Panel
  • "Best of the Best" - 2012 Tequila.net Awards - Best Lowland Añejo Tequila

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