Feature
Fortaleza Tequila
Low Quality/Mass-Produced Tequila
Agave
100% blue agave from the Tequila Valley
Often mixed with other sugars or agave from various regions
Harvesting
Hand-harvested agave plants
Mechanically harvested
Cooking
Slow-cooked in traditional brick ovens for up to 36 hours
Cooked in large industrial autoclaves for speed
Crushing
Tahona-crushed agave
Mechanically crushed
Fermentation
Natural yeast in small wooden vats
Industrial fermentation with added yeast and chemicals
Distillation
Copper pot stills
Large column stills
Annual Production
Limited quantities to maintain quality
Mass-produced for high volume and low cost
Nose (Blanco)
Citrus, floral notes, fresh agave
Often harsh, with chemical or artificial notes
Palate (Blanco)
Crisp, clean taste with hints of sweet agave, lemon, slight peppery finish
Lacks complexity, often rough with artificial sweetness
Finish (Blanco)
Smooth, lingering, with a touch of pepper
Short, often unpleasant with a rough aftertaste
Nose (Reposado)
Butterscotch, caramel, vanilla, gentle oakiness
Mild oak, often with artificial caramel notes
Palate (Reposado)
Harmonious blend of sweet agave, oak, and a hint of spice
Unbalanced, with overpowering artificial flavors
Finish (Reposado)
Balanced, with a warm, smooth oak and spice aftertaste
Short, with a harsh or artificial aftertaste
Nose (Añejo)
Dried fruit, toasted nuts, dark chocolate
Mild, with artificial vanilla or caramel notes
Palate (Añejo)
Rich caramel, baked agave, hint of cinnamon
Unbalanced, often overly sweet with artificial flavors
Finish (Añejo)
Luxurious, long-lasting with deep caramel and subtle spice notes
Short, with an unrefined or artificial finish