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More information about Fortaleza Tequila Reposado
The reposado from Fortaleza! Fortaleza is produced by one of the great family names in the history of tequila. Fortaleza is one of the few traditionally produced tequilas that are still made using the tahona process to grind the agave after roasting.
There are currently only a few producers on the market who still do this (credibly and transparently documented). However, many are blends of tahona and machine-ground agave, as the time and labor required for production is extremely high. The result of the production process means that each numbered bottle is unique.
Aromas and taste
Aromas of citrus, caramel, butter, cooked agave and sage are the beginning of a pleasantly balanced and very unique taste experience. Fortaleza Reposado has its own unmistakable character and is not like any other tequila.
Flavors include cooked agave, citrus, vanilla, apple, earth and cinnamon. The finish is long and rich, delicately spicy and has an oily texture that makes it a pleasure to drink.
The facts:
- Agave: Lowland, Jalisco, Mexico
- Cooking method: Stone/brick oven
- Crushing method: 100% Tahona
- Distillation: Double distilled
- Pot type: Copper
- Fermentation: Outdoor wooden tanks
- Sugar: 100% agave
- Water source: Natural spring
- The Fortaleza reposado matures for different lengths of time. From 2 to 7 months (depending on the batch number)
- Bottles: Mouth-blown in Mexico
| Contents: | 0,7 Liter |
| Beverage type: | Spirit |
| Odor: | Citrus fruits, caramel, butter |
| Barrel aged: | YES |
| Country: | Germany |
| Place: | Tequila |
| Manufacturer: | Tequila Fortaleza |
| Food companies: | Barrel Brothers GmbH, Kellerstrasse 43, 81667 Munich |
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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