The fermentation length, temperature and yeast affect the development of flavor compounds or congeners that produce a specific tequila style. Some producers add piña fibers called bagasse to the fermentation vessel to enhance the complexity of the spirit. Regulations demand that tequila be double-distilled in pot stills, or produced with a continuous still that has at least two columns.

The beautiful hacienda of Herradura now boasts an almighty distillery to produce enough spirit to meet the demand for its Tequilas. The Plata is aged for 45 days in American oak barrels. A nose of marzipan, cooked agave, orange, lime and pine sap leads onto a palate full of vanilla, orange oils, honeyed agave and pencil shavings. Alc 40% Finally, the tequila is aged in used American oak barrels, which have been re-chipped and re-charred, lending the tequila depth and complexity. Si quedan restos de material se deben quitar con una esponja no abrasiva y abundante agua sin frotar la pieza. Tequila Fortaleza is the American label for Tequila Los Abuelos, due to a Rum with the name "Abuelos" already being distributed in the USA. 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.

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Flavors include citrus, cooked agave, vanilla, basil, olive, and lime. The finish is long and deep, complex yet easy to drink. I sit, holding glassware that contains a spirit as clear as the glass itself, between two coconut-growing palm trees in the continental United States’ only tropical region capable of supporting such flora: southern Florida. Overhead the breeze is indicated by the swaying evergreen leaves, though it’s hardly felt, and the sand beneath my feet (a pet peeve on most occasions) is offering a cool and welcome respite from the heat of the midmorning sun. Se recomienda proteger el piso durante la instalación para evitar rayado por escombros, arena, andamios y herramientas.

Spain lifted the ban for good in 1792, and in 1795 gave a license for the production of tequila to Jose María Guadalupe de Cuervo, maker of what is now the world’s best-selling tequila, Jose Cuervo. This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. Made by legendary distiller Carlos Camarena, Ocho made waves when it was launched because it was the first-ever single-field Tequila to be produced. These single-field vintage releases are limited – once they’re gone, they’re gone, to be replaced by a new vintage from a different field later. This particular Tequila, from the field Las Presas, or The Dams, is all tropical characters of guava, melon and pineapple, mingling with the unmistakable agave and pepper character that come with Ocho products. Alc 40% 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.Fortaleza Tequila Blanco - 100% estate grown Blue Agave Tequilana Weber, distilled and stored in stainless steel tanks. Blanco never touches wood. Our Blanco label contains a drawing of our distillery. Producers continued making mezcal with Mexico’s many agave species, but it became clear that one particular plant delivered the best spirits. In 1902, Alsace-born botanist Frédéric Albert Constantin Weber classified this species as Agave tequilana Weber azul, or Weber blue agave. A tequila labeled simply “gold” or “joven” is unaged, possibly with caramel coloring or other sweeteners added. Patron may be a big producer of Tequila, but its production process and the small sizes of its numerous stills mean that it is still able to make its product in relatively small batches. This is a smooth, soft liquid with base notes of toffee and fudge overlaid with a greener vegetal note, lemon peel, some pepper and numbing anise. Alc 40%

Like wine and other unique spirits, tequila is produced according to regulations that govern its appellation of origin. Tequila may only be made in the state of Jalisco, which includes the town of Tequila, and parts of the surrounding states of Guanajuato, Michoacán, Nayarit and Tamaulipas. It must be made from blue agave and in accordance with additional rules for ingredients and aging. Spirits made using other agave species or elsewhere in Mexico are classified as mezcal. Fortaleza stands out in the Tequila industry by adhering to methods that were once common but have become uncommon due to commercial pressures. There are many factors that create a great blanco tequila," explains Jay Turner, senior marketing director of Trinchero Family Estates. "The agave source, the agave crushing method, the agave cooking method, the yeast strain used in fermentation, the fermentation tank, the type of still, the number of times distilled, the water source, and, of course, the master distiller, who utilizes an 'art and science' approach to making a distinctive blanco tequila." La aplicación de la boquilla y el retiro de todos los elementos son sobrantes que pueden rayar la pieza.For those who – like me – are unfamiliar with some of tequila’s particulars, allow me to briefly run down a bit of what makes it unique. Tequila is made by distilling the fermentation of Weber Blue agave plants, a succulent in the lily family. It must contain at least 51% blue agave distillate and by law must come from one of five Mexican states, the most well-known being Tequila, Jalisco in central Mexico. Tequila Fortaleza launched in 2005, so we are relatively new to the market, but we have over 140 years of history behind our brand. Our great-great-grandfather, Don Cenobio, founded his first distillery – La Perseverancia – in 1873, in the town of Tequila, Jalisco. Not only was Don Cenobio The first person to export “mezcal de tequila” to the United States, shorten the name to just Tequila, and implement the use of steam to cook the agave (instead of an earthen pit), Cenobio also stated that the Blue Agave was the best agave to use for production. His son, Eladio, took over the family business in 1909 when Don Cenobio had passed away. During his time, Don Eladio brought the nectar of the gods to the world, under various names such as Mexican brandy, Mexican whiskey, tequila, and as an aperitif. During the Mexican Revolution, Eladio helped to establish tequila as the national drink of Mexico. He also founded the distillery, La Constancia. Don Eladio died in 1946, and left the family business to his son, Francisco Javier who brought about more changes to the industry and made our family’s tequila the most well-known brand in the world. The single most important thing that Don Javier did for the industry was to help establish the Denomination of Origin for Tequila. Don Javier bought a piece of land in the town of Tequila so he could build a hacienda on the highest point of town, overlooking his rival’s distillery. On this land sat a small distillery, which Don Javier named La Fortaleza. After 24 hours of cooling, the agave is hand-removed from the oven and stone-crushed, using a traditional tahona. A tahona is a large, 2-ton volcanic stone which crushes the agave fibers, releasing the sugar so that fermentation can occur. Though considered "inefficient" by many, stone-crushing is know to retain the best flavors and contribute to the best end result. If you prefer a chilled experience, consider adding a large ice ball to your glass, taking care to minimize dilution.