Fortaleza Añejo, 70cl 40 %

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Color, aromas and taste.

Color

Amber

Amber

Aromas

Cask/Oak barrel
Cooked Agave
Caramel
Vanilla
Cocoa
Agave nutrition

Taste

Intensity: 20.00%

Bitterness
Intensity: 20.00%

Sourness
Intensity: 10.00%

Umami
Intensity: 40.00%

Sweetness
Intensity: 10.00%

Saltiness

Food pairings

Beef
Pork
Lamb
Chicken
Duck
Barbeque
Baked fruits
Ice cream
Chocolate desserts

Product awards & recognitions

Product awards & recognition

Brand awards & recognition

Caramel, vanilla, butterscotch and cooked agave aromas practically jump from the glass in this highly-praised and perfectly-aged añejo. This tequila is so rich and complex that some people are even able to detect pineapple, peach, orange blossom, nutmeg, and raisin in 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 common flavours that people identify.

cocktail The aged flavours on this Añejo are perfect to combine with rich flavoured foods like beef, chocolate mousse or vanilla icecream.

Brand and creators

Guillermo Ericksoon Sauza , the owner

Two generations, Guillermo and William Sauza

The brand of Tequila Fortaleza

Launched in 2005, Tequila Fortaleza is a relatively new brand for the market, but they have over 140 years of history behind the brand. Produced & bottled on the family's own estate in Tequila, Jalisco, Mexico using traditional processes started by Guillermo's "Tatarabuelo" Don Cenobio back in 1873. Don Cenobio was the first person to export "mezcal de tequila" to the United States with the name of "Tequila", implemented the use of steam to cook the agave instead of a pit (as mezcal is produced nowadays) and stated that Blue Agave Tequilana Webber is the best for Tequila production. As the family business passed over from father to son, many contributions to the industry were made over the years, one of the greatest contributions was helping to establish "Appellation d'origine contrôlée". In 1976 the business was sold, but the family kept the land with the Hacienda and the distillery, and in 1999 Don Guillermo began the process of getting the old small distillery working again. After several years of rennovation and hard work, Don Guillermo got the old distillery up and running, making Tequila the same way his ancestors did 100 years before – with a small brick oven to cook the agave, a tahona to squeeze the juices, wood tanks for fermentation, and the original copper pots for double distillation.

Production details

The Agaves come from the heartland of Tequila Valley in Jalisco, after growing for at least 8 years they are harvested by a specially trained "jimador".