Tequila Fortaleza Blanco Tequila

This blanco is wonderfully supple, with butterscotch flavors developed over a five day fermentation of the agave. There is no barrel aging, yet it tastes so rich! Guillermo Erickson Sauza, a fifth-generation family member, produces Tequila Fortaleza using traditional techniques. This is a beautifully hand-crafted, stone-milled tequila. Tequila Fortaleza is produced entirely within the walls of their estate, using centuries-old traditional methods which, although very labor intensive, create a tequila unequaled in taste and smoothness. Using an old oven with its meter-thick brick walls, they cook their agave for thirty-six hours. Then they crush (or "mill") the agave as Guillermo's Tatarabuelo did over 135 years ago in a stone mill named The Tahona. The crushed agave is then washed with pure mountain water from the Volcán de Tequila, separating the pulp from the fibers to create an agave juice called "mosto." The woody fibers of the agave, called "bagazo," are removed at this time and taken to the fields to use as compost. The agave mosto is then fermented naturally for five days in small wood vats, then double distilled using small, labor-intensive copper pot stills. The result is authentic tequila, created by people who care about keeping it traditional. This tequila garners our highest possible recommendation.