Fuenteseca Tequila

Fuenteseca Tequila presents the mastery of agave cultivation and tequila distillation using agave cultivated in various soil types, distilled in assorted still types, and rested in an array of vessels, be they of stainless steel or a collection of wooden casks from around the world… harmonizing to create incomparable spirits in a series of limited bottlings.

Distilled in the late winter of 2006, this unique expression of tequila was crafted with two-thirds distilled in a modified double-copper column still to achieve a lower proof, and the remaining third distilled in an alembic pot still. For the aging process, one-third of the batch was placed in American white oak casks that had previously aged California red wine, while the remaining two-thirds were aged in used dark French oak barrels. These casks were then aged for a full 11 years at an elevation of 3,800 feet in a cool, subterranean barrel room. 

Fuenteseca Tequila presents the mastery of agave cultivation and tequila distillation using agave cultivated in various soil types, distilled in assorted still types, and rested in an array of vessels, be they of stainless steel or a collection of wooden casks from around the world… harmonizing to create incomparable spirits in a series of limited bottlings.

In a bid to craft the world's most extensively aged tequila, Master Distiller Enrique Fonseca utilized copper double-column stills for distillation. Sourced from agaves planted mostly in 1984 and harvested at the end of 1993, the distillation process crossed into the early days of the new year, with the tequila being barreled in February 1994. Initially aged for 10 years in a dry, earthen-floored aging room in Atotonilco el Alto, the casks were then moved to a cooler, higher altitude environment in Chapingo, Jalisco, to mature for an additional 11 years. The tequila was bottled in 2014, with the majority of it aged in 180L Canadian white oak barrels previously used for Canadian rye whiskey, except for one barrel, which had aged California white wine, marking a pioneering effort in tequila production. The nose is moderately spicy, rounded with notes of butterscotch with a taste is of oaky vanilla, but the agave still comes through nicely- leaving a soft, long finish, with hints of coconut.  

Fuenteseca Tequila presents the mastery of agave cultivation and tequila distillation using agave cultivated in various soil types, distilled in assorted still types, and rested in an array of vessels, be they of stainless steel or a collection of wooden casks from around the world… harmonizing to create incomparable spirits in a series of limited bottlings.

62% of this expression’s tequila was column-distilled, then aged in European barrels that were previously used to age wine. 38% of the tequila in this lot was distilled in an Alembic pot still, then aged in French Oak barrels. The result is a smooth, rich, and complex flavour profile.

Fuenteseca Tequila presents the mastery of agave cultivation and tequila distillation using agave cultivated in various soil types, distilled in assorted still types, and rested in an array of vessels, be they of stainless steel or a collection of wooden casks from around the world… harmonizing to create incomparable spirits in a series of limited bottlings.

Three-quarters of the bottling made in a double-copper column still with removed plates to achieve a lower distillation proof and the remaining quarter made in an alembic pot still. Half of the run was then stored in American white oak previously used to age California
red wine, and the remaining half barreled in used dark French Oak. The casks were then stored for 7 years at 3,800' elevation in a cool-climate subterranean barrel room.

The tequila offers spicy sweet oak, caramel, vanilla, with hints of black pepper, apricots, and baking spices, culminating in a spicy-sweet extra añejo finish with pronounced oak and a sweet dry aftertaste.

Fuenteseca Tequila presents the mastery of agave cultivation and tequila distillation using agave cultivated in various soil types, distilled in assorted still types, and rested in an array of vessels, be they of stainless steel or a collection of wooden casks from around the world… harmonizing to create incomparable spirits in a series of limited bottlings.

Master Distiller Enrique Fonseca's innovative approach involves distilling three-quarters of the batch in a modified double-copper column still and the rest in an alembic pot still, followed by aging a quarter of the distillate in American white oak casks previously used for California red wine and the remainder in used dark French Oak. This process culminates in a nine-year maturation in a damp-climate cellar, once an early 20th-century water cistern, ensuring a slow, cool aging with minimal wood interaction. The result is a limited series of tequila with a rich amber color, and notes of espresso, vanilla, and cocoa.

The 2018 Cosecha bottling is crafted from over-ripe Highland pinto Blue Weber agave cultivated at an altitude of 5,019 feet in the mineral-rich CALICHE soil of Vista Hermosa, Micohoacán, the southernmost region within the D.O. This unique terroir, saturated with calcium carbonate, imparts a heightened minerality to Tequila Fuenteseca Cosecha 2018, beautifully complementing its pure agave essence, characterized by notes of sweet, cooked yams, and warm baking spices.