Fortaleza Tequila Blanco 70cl

Fortaleza is a bit of a cult object among agave drinkers, and the reason is stubbornness. Guillermo Erickson Sauza — great-great-grandson of Don Cenobio Sauza, the man who first exported tequila to the US — rebuilt his family's old methods from scratch when he relaunched the brand. That means a two-ton volcanic-stone tahona crushing the roasted agave, brick-oven cooking, open-air wooden fermentation vats and double distillation in copper pots. Nothing rushed, nothing added.

This is the Blanco, unaged, which is where you meet the make head-on with no barrel to hide behind. It's distilled down in the Tequila valley in Jalisco, 100% blue Weber agave, and it tastes like a proper argument for why the lowland style has its devotees.

The nose is vivid — bright lime and citrus, rich cooked agave, a savoury streak of green olive and black pepper, even a little earthy, buttery weight. The palate follows through with cooked agave, more citrus, a whisper of vanilla and a herbal basil-and-olive edge. It finishes clean and herbal, additive-free honesty from start to end. At 40% it's got presence without heat.

If you've only ever known blanco tequila as a margarita base, this will recalibrate you. It's good enough to sip — and good enough to make the best margarita you'll drink all year.

How to Serve

Neat in a copita at room temperature to get the full tahona character, or over a single large ice cube if you want it crisp. It also makes a superb margarita or Tommy's — don't waste it on anything overly sweet.

Where to Drink It

Tayēr + Elementary, for agave in expert hands. Swift in Soho, for a properly balanced margarita. Black Rock in Shoreditch, for a spirit-first crowd.

Food Pairings

Made for ceviche — the lime and pepper mirror the dish exactly. Or try it with grilled fish tacos and plenty of coriander.