This blanco is wonderfully supple with butterscotch flavors that come from the 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 which is 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 stone mill called the Tahona. The crushed agave is then washed with the pure mountain water from the Volcán de Tequila to separate the pulp from the woody 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, and 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. (David Driscoll, K&L Spirits Buyer)
By: Steve Greer
K&L Staff Member
The Forteleza line-up is fantastic but the Bianco shows the purity of the spirit with tons of depth. Vegetative, roasted herbs, spice, orange peel and coriander shows this is a sipper to be enjoy.
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