Aged for 18 months in American oak. Caramel, vanilla, butterscotch and cooked agave aromas practically jump from the glass. So rich and complex that some even detect pineapple, peach, orange blossom and raisin on the nose. Once in your mouth, the full cooked agave experience continues with a thick and oily texture that coats your mouth in a very soothing way. Butterscotch, caramel, toffee, citrus and hazelnuts are often identified.
Varietal / Blend: Tequila
Farming Practices: Conventional
Tequila. A group of tequila producers, led by Don Javier, filed an application for an appellation of origin in 1973, but it wasn’t until 1996 when the world officially recognized 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.
"With a small brick oven, a tahona pit, a few wood fermentation vats, and 2 small copper pot stills, our family produced tequila here until 1968. Because the distillery was not “efficient enough”, and did not produce much tequila, we shut her down and converted her into a museum to show how tequila was made in the “old days”."
Don Javier sold the family business in 1976, but the family kept the land with their hacienda and distillery. In 1999, Don Javier’s grandson, Guillermo, began the process of getting the old distillery up and running again.
The son of Doña Sylvia, Guillermo grew up thinking that he was going to fly around the world in a jet plane with a mariachi band, promoting our family’s tequila.
Heartbroken when his grandfather sold the company, Guillermo still had a love and passion for Tequila – the spirit and the town.
Don Javier and Guillermo, 1968
After several years of renovations and hard work, Don Guillermo got Destileria La Fortaleza up and running again, making tequila in the same way it was made over 100 years ago – with a small brick oven to cook the agave, a tahona to squeeze the juices out of the agave, wood tanks for fermentation, and the 2 original copper pots for distillation.
"Our goal is to make the best tequila that we can, and to this day, we have not changed a single thing.
While our family had always pushed the tequila industry forward, we are looking back. Using traditional and artisanal methods, our goal is to make the best tequila we can. By doing so we honor our great-great grandfather, great grandfather, and grandfather."
"Viva Los Abuelos!! Viva Fortaleza!!
Gracias y Salúd!"