Fortaleza Blanco, 70cl 40 %

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Color, aromas and taste.

Color

Transparent

Transparent

Aromas

Candied lemon peel
Cooked Agave
Butteriness
Honey mango
Pepper
Spices
Stonefruit
Dried herbs

Taste

Intensity: 30.00%

Bitterness
Intensity: 10.00%

Sourness
Intensity: 20.00%

Umami
Intensity: 20.00%

Sweetness
Intensity: 20.00%

Saltiness

Food pairings

Chicken
Turkey
Seafood
Fish
Vegetables
Avocado
Fresh cheese
Sorbete
FruitCake

Baked fruits

Product awards & recognitions

Product awards & recognition

Brand awards & recognition

Aromas of citrus, and rich cooked agave fill your nose in this unique and very special Tequila Blanco. Also present: butter, olive, earth, black pepper, and a deep inviting vegetal complexity. Flavors include citrus, cooked agave, vanilla, basil, olive, and lime. The finish is long and deep, complex yet easy to drink. Sweet Salty Peppry Cookt Agave Stonefruit Alcohol

cocktail Best served with white meat, cold & fresh dishes. or any citrusy food.

Cocktails and recipes

Fortaleza Refashioned

Add ingredients to a mixing glass with ice and stir until cold. Pour i...

Brand and creators

The brand of Tequila Fortaleza

Guillermo Ericksoon Sauza , the owner

Two generations, Guillermo and William Sauza

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".