This is how Tequila was made 150 years ago; Fortaleza Tequila Blanco Still Strength has been drawn straight from the still. No watering down no adulteration and no additives – just enhanced flavour old school techniques attention to detail and fiery Mexican passion.
A tropical explosion laced with black pepper green olive buttery kale dried herbs pesto lime vanilla cream caper brine and fire. Essential sipping for tequila fanatics.
Don Cenobio set up his first distillery in Tequila in 1873. He was the first person to export Tequila to the United States and highlighted the Blue Agave as the highest quality material with which to make it. With huge market demand for Tequila the traditional methods employed by Don Cenobio are deemed too inefficient by most and are largely being forgotten. But Guilllermo Sauza – Don Cenobio’s great-great-grandson – has resurrected them. His tequilas are made by cooking the finest blue agave for around 30 hours in small steam-powered brick ovens; they’re then crushed using a volcanic stone tahona to release the pulp nectar. This is fermented in open-air wood tanks distilled in two original copper pots and bottled in hand-blown Mexican glass topped with an agave heart stopper. The result is one of the world’s leading Tequilas.
SKU No.: 2633711
Style No.: 680936
Alcohol by volume (ABV): 46%
Volume: 700ml
This is how Tequila was made 150 years ago; Fortaleza Tequila Blanco Still Strength has been drawn straight from the still. No watering down no adulteration and no additives – just enhanced flavour old school techniques attention to detail and fiery Mexican passion.
A tropical explosion laced with black pepper green olive buttery kale dried herbs pesto lime vanilla cream caper brine and fire. Essential sipping for tequila fanatics.
Don Cenobio set up his first distillery in Tequila in 1873. He was the first person to export Tequila to the United States and highlighted the Blue Agave as the highest quality material with which to make it. With huge market demand for Tequila the traditional methods employed by Don Cenobio are deemed too inefficient by most and are largely being forgotten. But Guilllermo Sauza – Don Cenobio’s great-great-grandson – has resurrected them. His tequilas are made by cooking the finest blue agave for around 30 hours in small steam-powered brick ovens; they’re then crushed using a volcanic stone tahona to release the pulp nectar. This is fermented in open-air wood tanks distilled in two original copper pots and bottled in hand-blown Mexican glass topped with an agave heart stopper. The result is one of the world’s leading Tequilas.
SKU No.: 2633711
Style No.: 680936