Fortaleza Reposado Tequila

Long Island Lou's headline is the review: the best reposado he's ever had. Fortaleza is the tequila of Guillermo Erickson Sauza, great-great-great-grandson of Don Cenobio Sauza, who founded Sauza in 1873; the family sold the brand but kept La Fortaleza, the original distillery in the town of Tequila, and Guillermo restored Don Cenobio's equipment and released Fortaleza in 2005 at NOM 1493. The Reposado is 100% Tequila Valley blue Weber agave cooked in a stone-and-brick oven, crushed by a two-ton volcanic tahona, fermented with airborne yeast in open wooden tanks, double-distilled in copper pots with spring water, rested six to nine months in American oak, and bottled at 40% ABV in a hand-blown bottle with a hand-painted agave-piña stopper — additive-free. Long Island Lou: parmesan and olive brine, citrus, butter, caramel, cooked agave, and anise on the nose; medium oils, buttery and earthy with cinnamon, vanilla, and spice — bold and complicated, smooth and natural. Malt Review tasted it beside the Blanco and Winter Blend; Wine Spectator puts Fortaleza on the Mount Rushmore of tequila producers. Honest note: allocated and hunted, and the rare reposado where the barrel seasons rather than covers — the tahona funk is all still there. Neat, in a copita, or a reposado Margarita that ruins other reposado Margaritas. Fortaleza, rested.

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