FORTALEZA BLANCO tequila
One of the best blanco in the market.Here is where our blue agaves grow for seven to eight years, caressed with the warmth of the Mexican sun, nourished by the summer rains, and protected from the harsh and cold winter winds.Visit us and you will feel like you stepped back in time……to the days in 1856 when Don Cenobio, my Great-Great Grandfather, in Spanish called “Tatarabuelo,” arrived in the town of Tequila. Don Cenobio, the first to export Tequila to the United States in 1860’s, started his own brand in 1870’s. His son Don Eladio, my Great-Grandfather or “Bisabuelo,” continued the tradition of making tequila until his death where he passed the tradition to his son, Don Javier, my Grandfather or “Abuelo.”My Abuelo built the business to become the number one tequila producer in the world and then he sold it to Pedro Domecq Mexico in 1976. Fortunately, my Abuelo, left us with our lands and a small distillery named “LA FORTALEZA,” which means Fortitiude. It was built over a century ago, and was shut down and turned into a tourist museum in 1968 because its traditional process was too “inefficient.” In 1999, we decided to restore our old distillery to produce the finest tequila, using long abandoned, artisan methodology. In 2002, after 34 years as a tourist museum, LA FORTALEZA distilled its first liter of our authentic handcrafted Tequila! This product will be available in Mexico only under the label name "Los Abuelos
I have recently been focusing on tequila produced in the traditional way, cooked in brick/stone ovens, and crushed with a Tahona. This Fortaleza is the best tasting Blanco I have tasted!
I will only say that this is the best blanco tequila I have ever had. I have been selling & drinking tequila for many years, and in my opinion, this is the best.
My whole review should be "buy it, because" but I have more. Highly Recommended.
Made by one of the great family names in the history of tequila, both the spirit and the town in Mexico, Fortaleza is one of a few traditionally produced tequilas still made using the tahona process to mill the agave after it is roasted. There are only 6 or 7 products on the market currently that do this anymore and several of those are blends of both tahona and machine milled agave as the time and labor required can be prohibitive in producing any quantity of spirit. The result of the process to produce this means that each numbered batch is slightly different from the last one, leading some to seek out certain lots as the best of the best.
In aroma Fortaleza is among the most agave rich blancos, as you can smell the caramelized agave along with citrus notes and some cheesy, funky fermentation aroma from the yeast used, which manages to survive the distillation, which then occurs in copper pot stills. The result is a tequila that is rich in agave and fruit and white pepper alongside some creamy butteriness in the mouth and some slight oiliness but is never thick or clinging. Finish is nicely done as it fades to some residual sweetness from the sugars of the agave.
This can't be more highly recommended by myself. There are only a few other tequila lines across all expressions that can meet the quality and artisanship that Fortaleza has in every bottle.
I am reviewing Lote 40 which is what was received in September 2016.