The processes used to produce Fortaleza Blanco are deeply rooted in tradition, respect for timing, and attention to detail. These make it one of the world's finest tequilas. Steam cooking takes approximately 30 hours, fermentation takes over three days—in open wooden vats, from which the must emerges at 6°C—and milling takes approximately three hours. Milling is done using mechanically moved volcanic stone tahona presses. The bagasse is gradually separated and bathed in spring water three times, further separating the pulp from the bagasse, the discarded fiber used to season the fields. Double distillation takes place in a small, antique copper potstill, followed by charcoal filtration. Excellent for mixing Margaritas, Palomas, or Tequila Sunrises, or for creating signature cocktails.

70 cl

40% ABV.