Fortaleza selects and harvests only the ripest Agave for their tequila. Using 150-year-old methods and traditional equipment, the Agaves are slowly cooked in a brick oven over 2 days. Once cooled, the sweet juice is extracted with a 2-ton tahona wheel (large round volcanic stone) that crushes the cooked Agave under its weight. Fermentation of the Agave juice takes 4 days and occurs in open-air wooden tanks, using both natural and a special yeast strain that has been in the family for generations. Fortaleza is distilled twice in two 100-year-old copper pot stills and the Reposado is rested in American oak barrels for up to 11 months (age is specified on the label). Bottled in hand-blown bottles, Fortaleza is as close as you’re going to get to what Tequila tasted like 100 years ago.
Appearance: Light amber.
Nose: Lemon peel, buttery caramels with notes of sage.
Taste: Baked apples, earthy vanilla and honeyed sweetness.
Finish: Rich and oily with cinnamon spice and subtle vegetal notes.
Overall: The freshness of Tequila meets the aged complexity of whisky.