Using traditional production methods, this 100% stone crushed agave Reposado is double distilled in traditional copper pots at Destilería Fortaleza, owned by the legendary Sauza family.
Aged for 6 months in American white oak barrels, this is a rich and delicately spicy reposado with a distinct and flawless character.
Fortaleza harvest mature agave plants which are grown in the surrounding heartlands of the Tequila Valley. Their substantial traditional brick oven has metre-thick walls and 15-ton capacity, meaning it takes around 4 hours to load the agave piñas by hand. These are then slowly steam-cooked for 36 hours, powered by a vintage boiler which dates back to 1903.
The agave is then unloaded by hand and crushed by the traditional tahona stone mill to release the pulp and juices. The agave is then rinsed to separate the pulp from the fibres, producing the sweet agave nectar known as mosto.
After a 5-day fermentation process, the mosto is transferred to wooden vats, ready when the fermented must reaches around 5% ABV.
The fermented mosto muerto is then double-distilled in Destilería Fortaleza’s handmade vintage copper stills. After that, it’s filtered before being transferred to rest in charred American oak barrels for 6 months.
100% Blue Weber Agave, natural spring water from the Tequila Valley, rested in charred American white oak barrels.
Thanks to its resting time in American oak, this is a reposado of flawless character. This rich spirit is designed as a neat sipping tequila, or perfect for a twist on punchy cocktails like an Old Fashioned or the Martinez.
Tequila, Jalisco, Mexico
Citrus, caramel, butter and agave sweetness
Citrus, cooked agave, green apple and cinnamon spice
Toasted oak leads to a satisfyingly rich and delicately spiced finish