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Fortaleza Tequila Blanco

69,90 (€99,86 per l)
Including tax
Contents: 0,7l
Currently out of stock
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Delivery details
Delivery to Germany: Kostenloser Versand
Shipping time: 1-3 working days
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Geschmack Agave, citrus, vanilla, basil, olive
Herkunft Jalisco, Mexico
Alkoholgehalt 40% vol.

More information about Fortaleza Tequila Blanco

Fortaleza is produced by one of the great family names in the history of tequila. Fortaleza is one of the few traditionally made tequilas still produced using the Tahona process to grind the agaves after roasting.


Currently, there are few producers left on the market that do this (credibly and transparently documented). However, many are blends of Tahona and machine-ground agave, as the time and labor required to produce them is extremely high. The result of the production process means that each numbered bottle is unique.

Aroma and flavor

Aromas of citrus and rich cooked agave fill your nose in this unique and very special Blanco tequila. Also present: butter, olive, earth, black pepper and a deeply inviting herbal complexity. Flavors include citrus, cooked agave, vanilla, basil, olive and lime. The finish is long and deep, complex yet easy to drink.

The facts

- Agave: Lowland, Jalisco, Mexico
- Cooking method: Stone/brick oven
- Crushing method: 100% Tahona
- Distillation: Double distilled
- Pot method: Copper
- Fermentation: Outdoor wooden tanks
- Sugar: 100% agave
- Water Source: Natural source
- Bottles: Mouth blown in Mexico

Location: Tequila
Country: Germany
Contents: 0,7 Liter
Smell: Citrus, butter, olives, black pepper, earthy, agave.
Manufacturer: Tequila Fortaleza
Drink type: Spirit
Food companies: Barrel Brothers GmbH, Kellerstrasse 43, 81667 Munich, Germany

Tequila Fortaleza

Tequila Fortaleza began production in 2005. We may be a relatively young company - but have over 140 years of history behind our brand. Our great-great-grandfather Don Cenobio founded his first distillery - La Perseverancia - in Tequila, Jalisco in 1873. Don Cenobio was not only the first person to export "Mezcal de Tequila" to the U.S., shortening the name to just Tequila and introducing the use of steam to cook the agave (instead of an earthen pit). It was also he who determined that blue agave was the best agave for tequila production. What follows is a success story closely linked to the evolution of tequila itself. A few generations later, Don Cenobio's grandson, who incidentally ensured that tequila was a protected beverage that could only be produced in Mexico, bought a piece of land on the highest point of the city - and built a small distillery there, which he christened La...

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