Fortaleza Anejo Tequila, 70 cl

Product Information

Fortalezawird von einem der großen Familiennamen in der Geschichte des Tequilas hergestellt. Fortaleza ist einer der wenigen traditionell hergestellten Tequilas, die noch nach dem Tahona-Verfahren hergestellt werden, um die Agaven nach dem Rösten zu mahlen. Derzeit gibt es nur noch wenige Hersteller auf dem Markt, die dies (glaubhaft und transparent dokumentiert) tun. Viele sind jedoch Mischungen aus Tahona und maschinell gemahlener Agave, da der Zeit- und Arbeitsaufwand für die Herstellung extrem hoch ist. Das Ergebnis des Produktionsprozesses bedeutet, dass jede nummerierte Flasche ein Unikat ist. Si deseas enfriarlo un poco, use cubos de hielo grandes para evitar la dilución o use un juego de piedras de whisky. Tequila production begins with the agave plant, cultivated in Mexico’s desert regions. Early civilizations believed agave was a gift from the gods, which they used as a source for food, fibers and building materials. They would cut off the top of the plant, and the remaining stump filled with a liquid called aguamiel that would ferment into a cloudy, low-alcohol drink.

Fortaleza Reposado offers a nice balance of agave flavor and sweetness combined with the oaky notes from the bourbon barrel. En el paladar, G4 se siente mantecoso y un poco cálido en el primer sorbo, pero se suaviza con un rico sabor a agave, junto con vainilla y una llovizna de pimienta negra.Whether you drink it neat — without ice, lime, or salt — or prefer it mixed in a traditional Margarita, settle in with a glass of your preferred serve, and read on for nine things you should know about Tequila Fortaleza. The Distillery’s 16-Year History Actually Spans Over a Century Fortaleza Tequila Añejo rests in oak barrels for two to three years before being bottled by hand. It has notes of oak, vanilla and honey, along with hints of caramel and citrus, and earned the "Best of the Best Añejo Tequila"Medal at the 2012 Tequila.net awards. En boca, Fortaleza Añejo se siente mantecoso con una textura aceitosa que cubre la boca de una manera muy relajante. Each bottle is hand-blown by artisan glassmakers and topped with a handmade cap designed to resemble the heart of the agave plant making a good token. Karamell-, Vanille-, Butterscotch- und Kochagavenaromen springen in diesem hochgelobten und perfekt gereiften Añejo praktisch aus dem Glas. Dieser Tequila ist so reichhaltig und komplex, dass manche Leute sogar Ananas, Pfirsich, Orangenblüten, Muskatnuss und Rosinen in der Nase wahrnehmen können.

In terms of aging, the four main types of tequila are Blanco (0-59 days), Reposado (60+ days), Añejo (1-3 years), and Extra Añejo (3+ years). Blanco tequilas do not spend time aging in oak, whereas the other three categories do. Every glass bottle across Fortaleza’s range is hand-blown in Mexico and finished with a hand-painted agave piña stopper on top. It Uses an Ancient Method Finish: A nice, LONG finish that lingers on and reminds you how good it is. The tongue tingles from the pepper and slight alcohol heat.

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Tequila may be bottled without maturation or aged in oak barrels. The length of aging determines how it is labeled: Colorless blanco or silver tequila is aged fewer than two months in oak; reposado between two and 12 months; añejo for more than one year. Extra añejo is a category added in 2006 that includes tequila aged at least three years in oak vats under 600 liters. Generally, the longer tequila ages in oak, the smoother and more full-bodied it becomes. I’m J Highland, and for over 30 years, I’ve been deeply immersed in the captivating world of Tequila, Mezcal, and other agave spirits. My education and training include a thorough knowledge of agave spirits creation from planting agaves to bottling, including distillation. El final es largo, dulce y agradablemente cálido, con un poco de especias de roble, vainilla y caramelo.

From the outset, Don Cenobio established himself as a trailblazer in the tequila industry, although in 1873, it wasn’t much of an industry yet outside of Jalisco. It’s widely recorded that Cenobio was the first distiller of “Mezcal de Tequila” to export to the United States. Through the process, he was also at the center of shortening the name to just Tequila. Fortaleza Helped Establish Tequila’s Identity Body: The complexities come out nicely. Wood, pepper and caramel notes compliment the strong agave taste. However, the aging keeps it mild and smooth with only a little bit of heat from the alcohol. Añejo tequila is special in that it spends one to three years aging in oak barrels. In Spanish, the word “añejo” means old, which is a reference to its aging time. Due to its oak aging, Añejo tequilas often show rich flavors of vanilla, cinnamon, and/or sweet spice on the palate.Siete Leguas Añejo es tan bueno como su hermano Siete Leguas Reposado, que es mi Tequila Reposado favorito, pero con más roble, caramelo y vainilla. Tequila’s production standards haven’t always been set in stone. Don Cenobio was the first to implement the use of steam to cook the blue agave. Previous to this, the agave was cooked in earthen pits, similar to how mezcal is made. Tequila’s Protected Origin Has Fortaleza to Thank