Product Overview
This is a beautiful artisan hand-crafted, stone milled tequila. Tequila Fortaleza is produced entirely within the walls of our estate, using centuries old traditional methods which although are very labor intensive, create a tequila which is unequaled in taste and smoothness. Using our old oven with its meter thick brick walls, we cook our agave for thirty-six hours. Then we crush or mill the agave as my Tatarabuelo did over 135 years ago in our stone mill called the Tahona. The crushed agave is then washed with the pure mountain water from the Volc√°n de Tequila to separate the pulp from the woody fibers to create an agave juice called mosto. The woody fibers of the agave, called bagazo, are removed at this time and taken to the fields to use as compost. The agave mosto is then fermented naturally for five days in small wood vats, and then double distilled using small, labor-intensive copper pot stills. Our glass bottle is hand-blown in Tonala, Jalisco by artisan glassmakers, and our bottle tops, designed by an artisan to represent the harvested agave, or Pina, and are hand-made by our workers.
