Fortaleza Anejo Tequila

Guillermo Sauza calls the Añejo his crème brûlée — eighteen months in American oak, and the Tasting Panel scored it 95. 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 Añejo 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, aged eighteen months in American oak, and bottled at 40% ABV in a hand-blown bottle with a hand-painted agave-piña stopper — additive-free. The Tasting Panel: a clean entry with restrained oak, peach and brown sugar bathing in agave with a hint of earth, jasmine and ginger in a seamless, succulent profile. Cream Wine: banana, ginger-nut biscuit, butterscotch, cream, and sea salt on the finish. Long Island Lou ranks the Blanco, Reposado, and Añejo all at the top of his favorites. Honest note: the añejo purists cite when they say aged tequila should still taste of agave — the oak never wins. Neat, in a copita, slowly. Fortaleza, aged.

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