Fortaleza Blanco Tequila
Reminder: We only ship spirits within California at this time. Limit 2 per customer.
Using the age-old brick oven, with its meter thick walls, the agave is cooked for thirty six hours then crushed or milled the agave as it was done over 135 years ago in the stone mill called the Tahona. The crushed agave is then washed with the pure mountain water from the Volcan 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 naturally fermented for five days in small wood vats, and then double distilled using small, labor-intensive copper pot stills. The glass bottle is hand-blown in Tonala, Jalisco by artisan glassmakers and the distinctive bottle tops, artisan designed to represent the harvest agave, or Pina, are hand-made by Fortaleza’s workers.