Fortaleza Añejo Tequila – 100% estate grown Blue Agave Tequilana Weber, aged in wood oak barrels for 2-3 years. Our Añejo label contains a drawing, which is a view of our estate.
At Tequila Los Abuelos, they are committed to producing the finest Tequila possible. Their Tequila is made using traditions established centuries ago, from 100% stone milled agave, entirely produced on their estate. They are located in the town of Tequila, Jalisco, Mexico, first populated in the 1530’s by their Spanish forefathers. The land is nestled in rich valley at 4,000 feet of altitude, in the foothills of the 9,560-foot tall, Volcan de Tequila. Here is where their blue agaves grow for seven to eight years, caressed with the warmth of the Mexican sun, nourished by the summer rains, and protected from the harsh and cold winter winds.
Our Tequila is produced entirely within the walls of their estate, using centuries old, traditional methods, which although are very labor intensive, create a tequila, which is unequaled in taste and smoothness. Using the age-old brick oven, with its meter thick walls, they cook our agave for thirty six hours. Then they crush or mill the agave as my Tartarabuelo did over 135 years ago in the stone mill called the Tahona. The crushed agave is then washed with the pure mountain water from the Volcan de Tequila to separate the pulp from the woody fibers to create an agave juice called mosto. The woody fibers of the agave, called bagazo, are removed at this time, and taken to the fields to use as compost. The agave mosto is then naturally fermented for five days in small wood vats, and then double distilled using small, labor-intensive copper pot stills. Their glass bottle is hand-blown in Tonala, Jalisco by artisan glassmakers and our bottle tops, artisan designed to represent the harvest agave, or Pina, are hand-made by our workers.