A lot of what we know about tequila today is due to the forefathers of Fortaleza Tequila. It all started with Don Cenobio, founder of La Perseverancia, in 1873. Amongst many achievements he was the first to introduce steam as a method of cooking agaves, and the identification of the special characteristics of the Blue Weber agave – the only species of agave used in tequila production.
The accolades continue with Francisco Javier’s (Don Cenobio’s grandchild) efforts in establishing the denomination of origin for tequila after a trip to Japan in 1960 – Read more here.
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, after which it was converted in to a museum. In 1999, Guillermo (Don Javier’s grandson) began the process of restoring the famous distillery.
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
“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”
AROMA: Aromas of fruit, baked fully-ripened agave, green olive, and earth are invitingly present.
TASTE: Slightly brighter and a touch more rustic than the regular blanco, the accents of butter, olive, earth, black pepper, and vegetal qualities in the flavor are enhanced because it comes straight from the small copper pot still, without adding water prior to bottling.
ENJOY: Sipping tequila for the true aficiando