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Bartender Work Program Christian Arizmendi & Tommy Smerik Subscribe Share Past Issues Translate
Here at Tequila Fortaleza, we have created a very unique Bartender Work Program in
conjunction with our friends and neighbors Tequila Arette and Tequila Don Fulano.
We did so in order to feed bartenders' hunger for the artisanal production process that
we use at Destileria La Fortaleza, but also to learn other aspects of tequila production
which are in use at the other distilleries: El Llano and La Tequileña.
The program consists of spending a full week in the beautiful town of Tequila, Jalisco,
being handson in each distillery, and learning each process from the harvesting of the
agave, to loading & unloading the ovens, from working the tahona pit, the fermentation
vats & pot stills all the way to the final stage of bottling. We also learn about the
blending of aged tequilas w/Sergio from Don Fulano.
This past January, we had the pleasure of hosting Christian Arizmendi, agave lover and
currently involved at Mosto in San Francisco, CA and Tommy Smerik, head bartender of
award winning Solaré restaurant in San Diego, CA. This is what they had to say about
our Bartender Work Program:
"I had a life changing experience working the Bartender Work Program. They really teach
you every step of handcrafted tequila making. Over the course of five days I got to
experience working hand in hand with the jimador from the Tequila Arette family and
harvesting the piñas early in the morning before the sun starts warming up the body.
This is probably one of the hardest jobs I have ever done, but it was worth every
moment. Waking up really early in the morning to get the cooked piñas from the
beautiful brick oven at the Fortaleza distillery and piling them up before getting them
crushed in the stone pit with the Tahona was inspiring. Working with the beautiful and
fun team at each distillery was a great experience. I also really enjoyed learning about
the fermentation and distillation processes. Being able to work side by side with Sergio
Mendoza at La Tequileña, home of Tequila Don Fulano, and learning about blending aged
tequilas and being able to blend one of my own was an experience I will never forget.
Truly breathtaking. Experiencing the bottling process at Destileria La Fortaleza, filling
each hand blown bottle with that beautiful agave juice, down to putting that amazing
handmade piña inspired cork in the bottle. Amazing. These memories, and the
friendships that I made during this week, will stay with me forever. This experience
taught me a lot and made me respect tequila and the history behind it so much more. I
am proud and lucky to call everybody at Tequila Fortaleza my family."
Christian Subscribe Share Past Issues Translate In March 2016 I was given the opportunity to deepen my knowledge and connect on an
emotional, physical and spiritual level with the pueblo of Tequila. The people who
provided the framework for this experience were the kind and generous people behind
Tequila Fortaleza. During the week long trip we immersed ourselves in every aspect of
the production of tequila. We spent time working hands on in the agave fields with
veteran jimadores and agave cultivators. We milled the steam cooked agaves from the
brick ovens of La Fortaleza, creating a sweet, decadent aguamiel. We blended aged
tequilas under the tutelage of Sergio Mendoza of Tequila Don Fulano, in the historic
Destileria La Tequileña. We bottled the handcrafted spirit we had assisted Fortaleza's
master distiller in producing earlier in the week, and bonded in the community of
workers whose efforts are the only reason we have this amazing spirit called “tequila."
While we spent most of our time observing how things happen at Tequila Fortaleza, we
were given behind the scenes experiences with Tequila Arette and Tequila Don Fulano.
Most of all, were given the gift of a week in Tequila, a week with the hard working
people, the exceptional food and hospitality they offer, and the warm sweet fragrances of
the ovens and stills producing their magic. I can not express in words the full depth of
my gratitude and fondness for the fine people of that most magical of Mexican pueblos
and I can not do enough to recommend this experience to everyone I meet. It was not
easy, but most good things in life are not. I will treasure these experiences for the rest of
my life.
Tommy
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Meet the #TeamFortaleza Saúl "El Pariente" Padilla
Born and raised in the town of Tequila, 27 years old, Saúl has been taking care of Destileria
Fortaleza's animals for the past 7 years. His main concern is that our horses, chickens and
goats are healthy and happy. Everyday he makes sure that horses and goats (not the
chickens) wander free in our agave fields to feed themselves on all the grass that could
affect our plants. So yes, our animals are on our payroll too.
Saúl started to work with animals from a young age and has been around them for as long
as he can remember. So, next time you come to visit us he'll be the one helping you out by
saddling your horse (if you're lucky enough to get them outside their working hours.)
Look forward to learning more about our team in upcoming pieces about #TeamFortaleza.
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Our Featured Bar: Adelitas Cocina y Cantina Denver, CO USA
http://www.adelitasdenver.com/
After spending years managing Mexican themed restaurants and bars around Denver, Colorado Brian Rossi decided that he was going to take his passion for Mexican cuisine and spirits and open his own place. In April of 2013 Adelitas Cocina Y Cantina was born.
Nestled in the Mile High City, Adelitas is a warm and inviting family friendly place with wonderful décor and knowledgeable staff. With a focus on freshly prepared, traditional dishes inspired by Chef (and coowner) Silvia Ayala’s home state of Michoacán. General Manager Sheree Brown says, “We are a scratch kitchen and our main focus is a variety of fresh flavors from all around Michoacan. Our recipes are the recipes that Silvia's grandmother raised her mother on, her mother raised her on, and then she raised her children on. I truly feel that when you eat the food at Adelitas you can truly taste the heart and soul of many generations of Mexico in it.”
When it comes to drinks and cocktails, Bar Manager Chris Wingate says “The thing that makes me proudest about working for Adelitas are the choices that are made when it comes to agave spirits. The owner’s commitment to delicious products and brands who are environmentally and socially conscious is admirable. Adelitas is all about family and neighborhood relationships, even if they are across the border.”
Behind Adelitas and just around the corner sits Palenque Mezcaleria. Open since May of 2016, this is Denver’s first true mezcaleria. Palenque is Brian’s passion project, one that Subscribe Share Past Issues Translate everyone at Adelitas loves and adores as well. Not only do they have have a great selection of mezcales from all over Mexico, but they also serve traditional cuisine from Oaxaca, including tlayudas, Oaxacan cheese, shrimp and mango ceviche, lamb barbacoa, and chapulines!
What really makes Adelitas and Palenque so special, is that all the employees share a passion for agave spirits and the traditional foods of Mexico. So much so, several times a year, Brian will bring a few members of his staff to Mexico to learn more about the amazing culture, history, and flavors that this beautiful country has to offer. From agave to molé, from bustling cities to villages, the staff of Adelitas & Palenque learn from the source. Many of these trips have been a part of our Tequila Fortaleza Industry Tours. Not only do they get a chance to visit some amazing cities and towns in Jalisco such as Guadalajara, Tlaquepaque, Tonala, and Tequila, but they visit our Destilería Fortaleza, as well as those of our friends Tequila Arette and Tequila Don Fulano. They have also embarked on our addon trips to Oaxaca and Mexico City.
Adelitas and Palenque are both great places to eat, drink, learn about delicious agave spirits, admire original Mexican artwork or talk about the Broncos game. Please visit and enjoy everything that they have to offer! Subscribe Share Past Issues Translate