The fermented mosto muerto is finally double distilled in the distillery’s handmade vintage copper stills, before being filtered and bottled at 40%. Presented in a hand-blown in Tonala, Jalisco by artisan glassmakers, the labour-intensive blend is unequaled in taste and smoothness. This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. Guillermo Sauza's family have a rich tequila-making history, with Don Cenobio a key figure in establishing tequila as we understand it today.

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Citrus oils and cooked agave jump out on the nose along with a hint of creaminess and a touch of pepper. Fortaleza’s signature Blanco is made with 100% stone crushed Blue Weber agave, and double-distilled for an extra smooth finish in this deceptively complex, yet easy to drink tequila. The agave is then rinsed to separate the pulp from the fibres, producing the sweet agave nectar known as mosto. The Guillermo Sauza family boasts a rich heritage spanning five generations, making them stalwarts in the world of tequila.

Guillermo Sauza's dedication to tequila production shines through in this exceptional example of the spirit. As for the liquid within, expect a honey/caramel start and viscous mouthfeel, notes of cinnamon, just skirting a faint bitterness into a peppery finish, all unified by a tinge of witch hazel and funk.The aim at Fortaleza is to make Tequila using the methods of a century ago – small brick oven, tahona, fermentation in wood and copper pots – and the result is a blanco Tequila of uncommon complexity and character, with the unmistakable agave character amplified in this cask strength bottling. Aromas of citrus and rich cooked agave fill your nose in this unique and very special blanco tequila. The agave hearts are stone crushed before being fermented in open-air wooden tanks, the water source is a natural spring water from the Tequila and every bottle is hand-blwon in Mexico - this is artisan with a capital "a".

First tried this over ice in a little tequila bar in Crete, has been my goto ever since, just perfect.This mosto is then transferred to wooden vats for a 5-day fermentation process, ready when the fermented must reaches around 5% ABV. Serving Suggestions: The exuberance of this distillate carries it far beyond traditional margarita and paloma territory to twists on any number of classic cocktails, including negronis and imaginative highballs. Tequila Fortaleza Blanco - that is quality and tradition combined through a loving, detailed production process. In fact, their great-great-grandfather, Don Cenobio, founded his first distillery in 1873, in the town of Tequila, Jalisco, and was the first person to export “mezcal de tequila” to the United States, implementing the use of steam to cook the agave and discovering that Blue Agave was the best for production.

Facebook sets this cookie to show relevant advertisements to users by tracking user behaviour across the web, on sites that have Facebook pixel or Facebook social plugin. Depending on how busy Royal Mail is, you’ll usually receive your physical vouchers in 2-3 working days. Try it you wont be disappointed, and if you can get your hands on a reposado, that is also fantastic ! Using 150-year-old methods and traditional equipment, the agaves are slowly cooked in a brick oven over 2 days.Fortaleza is distilled twice in two 100-year-old copper pot stills and the Blanco is rested in stainless steel tanks for a couple of days before spring water is added. Pineapple chunks and mango continue onto the opulent palate, where a whisper of earthiness and a pinch of anise carry through to an elegant, persistent finish. This tequila is made using 100% agave, but what sets it apart is the traditional method of crushing the plant with stones before it is fermented in open-air tanks and double-distilled in copper pots. Google Analytics is a marketing tool that allows us to see how our site is used, for example how many visitors we get and which pages are viewed most.