Produced by distillery La Fortaleza/Los Abuelos (NOM 1493) in Tequila, Jalisco, Fortaleza is made by fifth generation master distiller Guillermo Erickson Sauza. The tequila is made using Blue Weber agaves at least 8-years-old grown in the Jalisco Valley cooked in brick ovens (hornos) for 36 hours, aguamiel (sugar) extraction using a mechanical tahona stone wheel, open-air fermentation in wooden tanks for four days using a family yeast strain, 2x-distillation in small copper pot stills to 46% ABV (92 proof) – unlike the regular blanco, reposado, and añejo, which are proofed down to 80 using natural spring water.
With medium-long viscosity in the glass and a creamy/buttery/oily mouthfeel, lote 33-S Still Strength Blanco has a more subtle and an earthy aroma profile than I was expecting with notes of sweet roasted agave, tropical citrus fruits, lighter-than-expected baking spices (cinnamon, nutmeg), herbal notes (fresh basil, light mint), light white pepper, lemongrass and lemon zest, minerality and light salinity, vegetal notes (olive, green & jalapeño peppers).
The flavor profile largely mirrors the nose though on the palate it is much more robust with added notes of punchy black pepper and lemon zest and peel, anise, and a balanced mix of earthy bitterness and robust roasted agave sweetness. The flavors are a nice mix of sweetness, earthiness, bitterness, green/herbal/vegetal notes, and black pepper. The finish is long at 12-13 seconds.
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