Tequila production begins with the agave plant, cultivated in Mexico’s desert regions. Early civilizations believed agave was a gift from the gods, which they used as a source for food, fibers and building materials. They would cut off the top of the plant, and the remaining stump filled with a liquid called aguamiel that would ferment into a cloudy, low-alcohol drink. Producers continued making mezcal with Mexico’s many agave species, but it became clear that one particular plant delivered the best spirits. In 1902, Alsace-born botanist Frédéric Albert Constantin Weber classified this species as Agave tequilana Weber azul, or Weber blue agave. While additives have become common in the industry to standardize aromas and flavors and enhance sweetness, Fortaleza opts for a more authentic approach. Not much too say besides it's probably the BEST BLANCO on the market. So clean, so pure, it's happiness in a bottle Made by Felipe Camarena, G4 is a testament to the mad scientist approach he takes in producing his tequilas. From modifying steamrollers to crush his agave, through to collecting and using rainwater in this tequila, he doesn’t take any shortcuts. The result is an expressive, floral nose and an oily, viscous palate with incredible minerality, cream, agave and spicy white pepper. Alc 40%

Don Cenobio Sauza is know by many as the Father of Tequila. He was one of the earliest and longest lasting tequila distillers, and was responsible for much of the industry an economy in Jalisco and as a result of tequila's rising popularity.This is a smooth, no additive, crisp , reasonably priced Tequila. Fortaleza is top tier tequila that can be enjoyed straight or mixed. It’s a rare find so if you see it , buy it and you won’t regret it Sweet, mineral-rich agave from Jalisco is matured for at least 8 years before harvested. It is then slow-cooked in an old stone oven, with steam injected to help with caramelization and flavor development. Si quedan restos de material se deben quitar con una esponja no abrasiva y abundante agua sin frotar la pieza. Tequila Fortaleza is the American label for Tequila Los Abuelos, due to a Rum with the name "Abuelos" already being distributed in the USA. Like wine and other unique spirits, tequila is produced according to regulations that govern its appellation of origin. Tequila may only be made in the state of Jalisco, which includes the town of Tequila, and parts of the surrounding states of Guanajuato, Michoacán, Nayarit and Tamaulipas. It must be made from blue agave and in accordance with additional rules for ingredients and aging. Spirits made using other agave species or elsewhere in Mexico are classified as mezcal.

Unfortunately, Fortaleza Blanco is produced in small batches, making it somewhat difficult to find. Natural open-air fermentation in wood tanks: Fortaleza ferments its agave juices in wood tanks without the aid of added yeasts. This natural fermentation process adds depth and complexity to the final product. The fermentation length, temperature and yeast affect the development of flavor compounds or congeners that produce a specific tequila style. Some producers add piña fibers called bagasse to the fermentation vessel to enhance the complexity of the spirit. Regulations demand that tequila be double-distilled in pot stills, or produced with a continuous still that has at least two columns. Distilling to proof: Fortaleza does not dilute its Tequila with water after distillation. It is distilled to its desired proof, preserving its authentic character.

Paredes

Tequila Fortaleza launched in 2005, so we are relatively new to the market, but we have over 140 years of history behind our brand. Our great-great-grandfather, Don Cenobio, founded his first distillery – La Perseverancia – in 1873, in the town of Tequila, Jalisco. Not only was Don Cenobio The first person to export “mezcal de tequila” to the United States, shorten the name to just Tequila, and implement the use of steam to cook the agave (instead of an earthen pit), Cenobio also stated that the Blue Agave was the best agave to use for production. His son, Eladio, took over the family business in 1909 when Don Cenobio had passed away. During his time, Don Eladio brought the nectar of the gods to the world, under various names such as Mexican brandy, Mexican whiskey, tequila, and as an aperitif. During the Mexican Revolution, Eladio helped to establish tequila as the national drink of Mexico. He also founded the distillery, La Constancia. Don Eladio died in 1946, and left the family business to his son, Francisco Javier who brought about more changes to the industry and made our family’s tequila the most well-known brand in the world. The single most important thing that Don Javier did for the industry was to help establish the Denomination of Origin for Tequila. Don Javier bought a piece of land in the town of Tequila so he could build a hacienda on the highest point of town, overlooking his rival’s distillery. On this land sat a small distillery, which Don Javier named La Fortaleza. Whether you’re a seasoned enthusiast or just dipping your toes into this world, I invite you to join me as we explore the fascinating realm of these legendary spirits. After 24 hours of cooling, the agave is hand-removed from the oven and stone-crushed, using a traditional tahona. A tahona is a large, 2-ton volcanic stone which crushes the agave fibers, releasing the sugar so that fermentation can occur. Though considered "inefficient" by many, stone-crushing is know to retain the best flavors and contribute to the best end result.