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Our Terroir
It all begins in the birthplace of tequila: Jalisco, specifically
in Arandas, a town in the fertile Highlands.

What makes this land so special?
The fact that it is the perfect place to grow agave: the right altitude, the acid
soil and the ideal climate –warm days and cold nights. And, above all,
the respect we have for both the agave and the land; we are very careful
when using fertilizers and coexist peacefully with the native flora and fauna.
Baluarte
Blanco
Reposado

Process
Jima
Jima
When the agaves are mature, the leaves are cut
off from the cores and then they are
unearthed…
When the agaves are mature, the leaves are cut off from the cores and then they are unearthed. This process is called jima and is performed by the skilled harvesters of the region, known as jimadores, who prepare the agave cores for the oven.
Cooking
Cooking
After the agave cores are ready, they are slowly
cooked in traditional masonry ovens…
After the agave cores are ready, they are slowly cooked in traditional masonry ovens. We let them steam for 24 hours and we leave them to rest another 24 hours inside the oven. This allows the flavors and aromas to come out more vividly, and it gives a very distinctive, rich, caramelized touch.
Grinding
Grinding
Once the cores are cooked and all the sugar is
caramelized, they are ground in the milling
area…
Once the cores are cooked and all the sugar is caramelized, they are ground in the milling area and then pressed to release the juice and further enhance the flavors of the cooked agave and the fruity scents that our terroir provides.
Fermentation and Distillation
Fermentation
and Distillation
After the fermentation process is completed,
in which only natural yeast is added, the tequila is
distilled in copper-column stills…
After the fermentation process is completed, in which only natural yeast is added, the tequila is distilled in copper-column stills three times to ensure the outcome is the purest blanco: soft to the palate and ideal for sipping.
After the fermentation process is completed,
in which only natural yeast is added, the tequila is
distilled in copper-column stills…
After the fermentation process is completed, in which only natural yeast is added, the tequila is distilled in copper-column stills twice to obtain an authentic reposado: rich and aromatic.
Aging
Aging
Our tequila is aged in white American oak
barrels for over six months…
Our tequila is aged in white American oak barrels for over six months, which provide a fuller body and woody scents to obtain a premium taste.
Packing and Labeling
Packaging
and Labeling
A stylish bottle and a gorgeous, colorful cylinders:
The perfect packaging for a superb
tequila…
A stylish bottle and a gorgeous, colorful cylinder: the perfect packaging for a superb tequila. In the last stage of our process we make sure of carefully bottling the finest of tequilas and highlighting the value and the art involved in its production by placing the bottles in cylinders with unique, richly-colored designs that symbolize different aspects of the Mexican culture and legacy. We manually label and uniquely number each bottle, and then pack it in small batches, thus providing not only a premium tequila, but also a refined experience.
Packaging and Labeling
Packaging
and Labeling
A stylish bottle and a gorgeous, colorful cylinders:
The perfect packaging for a superb
tequila…
A stylish bottle and a gorgeous, colorful cylinder: the perfect packaging for a superb tequila. In the last stage of our process we make sure of carefully bottling the finest of tequilas and highlighting the value and the art involved in its production by placing the bottles in cylinders with unique, richly-colored designs that symbolize different aspects of the Mexican culture and legacy. We manually label and uniquely number each bottle, and then pack it in small batches, thus providing not only a premium tequila, but also a refined experience.
TASTING NOTES
Baluarte Blanco
One of the greatest virtues of tequila is its aromatic richness and intrigacy
Agave Tequilana Weber Region Arandas, Jalisco Cooking Traditional masonry oven
Distillation Triple distillation in copper-column stills. Tasting notes A great body with clear and brilliant, silver shades; fragrant cooked agave scents with fresh herbal hints. It has a sweet flavor with overtones of vanilla, caramel and herbal notes from the freshly cut agave plant. It brings a clean finish with a soft aftertaste.
Baluarte Blanco
One of the greatest virtues of tequila is its aromatic richness and intrigacy
Agave Tequilana Weber Region Arandas, Jalisco Cooking Traditional masonry oven
Distillation Double distillation in copper-column stills. Tasting notes Clear and brilliant, with light yellow hues; delicate fruity aromas, pear and cooked pumpkin scents and subtle oaky hints. It has a great balanced flavor: sweet cooked agave with chocolate and honey overtones with a subtle buttery touch.
New York 2011

New York 2011 Double Gold Medal (Best of Show)
World Wine & Spirits Competition

San Francisco 2012

San Francisco 2012 Gold Medal
World Spirits Competition

Chicago 2013

Chicago 2013 Gold Medal
Beverage Testing Institute

92 POINTS
Chicago 2013

Chicago 2013 Gold Medal
Beverage Testing Institute

93 POINTS
Chicago 2013

Chicago 2015 Gold Medal
Beverage Testing Institute

93 POINTS
Chicago 2015

Chicago 2015 Gold Medal
Beverage Testing Institute

93 POINTS
San Francisco 2017
San Francisco 2017 Gold Medal
Packaging Design Award
Winning cylinders were Huichol,
Mariachi, Oaxaca and Sarape.
Designer: TD2 Branding / Rafael Treviño
San Francisco 2017
San Francisco 2017 Gold Medal
Packaging Design Award
Winning cylinders were Huichol,
Mariachi, Oaxaca and Sarape.
Designer: TD2 Branding / Rafael Treviño
choose to toast social drinkers
Agua de
los Dioses
Ingredients: 50 ml Tequila Baluarte Blanco
100 ml club soda
20 ml lime soda
10 ml grenadine
Ice
Preparation:

Put the ice and grenadine in a shaker, then add the tequila, club soda and lime soda. Shake well and pour into a highball glass. Garnish with a slice of lemon or lime.

Salty
Chihuahua
Ingredients: 5 oz grapefruit juice
3 oz Tequila Baluarte Blanco
Sea salt
Preparation:

Rim the glass with grapefruit juice and sea salt. Add the rest of the juice into a shaker with tequila and ice. Shake well for 15 seconds. Add some ice to the glass and then pour the cocktail in.

Cucumber Cocktail
Ingredients: 2 shots Tequila Baluarte Blanco
2 jalapeno slices
3 cucumber slices, peeled
Salt
Lime juice
Preparation:

In a shaker, add the jalapeno and cucumber slices with salt and macerate to extract the flavors. Then add the lime juice, the tequila and crushed ice. Shake well and pour into a salt-rimmed glass. Lastly, garnish with a cucumber slice.

Pomegranate
punch
Ingredients: 3 peeled pomegranates
1 cup Tequila Baluarte Reposado
6 cups water
1 cinnamon stick
1 cup grenadine
Preparation:

Bring the water, grenadine and cinnamon to a boil for five minutes. Then, take it off the heat and add the tequila and pomegranates.

Grave
Bull
Ingredients: 35 ml Tequila Baluarte Reposado
120 ml coffee liqueur
Ice cubes
Preparation:

Mix the tequila and coffee liqueur in a shaker. Add ice and shake well for 15 seconds. Strain in a martini glass with two or three ice cubes.

Pretty
Chili
Ingredients: 1/2 lime, cut in wedges
Lime juice
1/8 red pepper
2 tbsp brown sugar
80 ml Tequila Baluarte Reposado
Preparation:

In a glass, put the lime wedges and the sugar. Add the pepper, finely diced. Pour the lime juice to dissolve the sugar and add the tequila. Fill the glass with ice and mix well. Garnish with a red pepper.

It's time
to share our taste