Using the same techniques that his Great grandfather used over 135 years ago, Guillermo Erickson Sauza crafts Forteleza Tequila. After being hand harvested, the agaves are slow roasted for up to 36 hours in brick ovens with meter-thick walls. From there they are crushed on the family’s mill called the Tahona, and then washed with pure mountain water from the Volcan de Tequila. The resulting ‘agave mosto’ is fermented naturally in small wooden vats for 5 days, before being double distilled in small copper pot stills. This process is labor intensive from start to finish. It truly is a labor of love, resulting in one of the finest Tequilas in the world!
Tequila Fortaleza is a remarkable place. Sitting on the outskirts of town, just a short walk down a cobblestone path from some much larger factory distilleries, the distillery is one of only a few that produces only one brand of tequila. Guillermo Sauza (yes, of that Sauza family) has been at the helm here for more than a decade, ensuring production adheres to the traditional methods that have long been abandoned by most tequila distilleries in favor of speedier processes. We had a special opportunity to take the long uphill walk at (it’s really a climb) to the top of the hill that overlooks the agave fields and distillery below for a most incredible view of the entire valley. It was a truly unforgettable tequila experience.