Casa Noble Tequila
‘Noble Home,’ a well suited name.
by Michele Elyzabeth
“We have come together because I love Tequila,” Carlos
Santana said. “Passion, dedication and integrity is
what attached me to Casa Noble Tequila. I feel at home. Casa
Noble and my family have the same origin, Jalisco, Mexico.
My family roots date back to the 1700’s in Jalisco. My
father is a Huichol Indian. When I visited the distillery, I
immediately felt spiritually connected to the Hermosillo
family and Casa Noble. Together we celebrate the gift of
life and all of the blessings that come with it. Together we
can all make a difference in the world.”
Contrary to what you have been led to believe, Tequila
(which is also the name of a city that the spirit is named
after) does not come from cactus, but from blue agave plants
growing in the red volcanic soil of the Mexican state of
Jalisco.
Each plant takes between 8 to 10 years before reaching
maturity. It has become a significant source of income for
the country, which counts over 300 million plants harvested
annually.
Depending on the regions, the liquor will have a different
taste. Blue Agaves in the highlands produce a sweeter and
fruitier flavor than the Blue Agaves of the lowlands, which
have a more herbaceous and earthier flavor. However, one
thing is for sure, if it reads Tequila on the bottle, you
can be certain that it is authentic.
The Mexican government requires the liquor to come from the
state of Jalisco or from the limited regions of Guanajuato,
Michoacán, Nayarit, and Tamaulipas. Only these spirits are
allowed to be called “Tequila.” The strict rules of the
Regulatory Council of Mexico originally did not permit
flavored tequilas to carry the appellation. The rules were
changed in 2004.
The first production emerged during the 16th century near
the city of Tequila, although the Aztec had long been making
fermented beverage from the agave plant. Technically Tequila
is made at a 38–40% alcohol content which represents (76–80
proof). There are many styles of tequilas, but the popular
one which is known today was first produced in the 19th
century in Guadalajara, Mexico. Although some tequilas have
remained family owned, most well-known tequila brands are
owned by large multinational corporations. Over 100
distilleries in Mexico make over 900 brands of tequila and
over 2,000 brand names have been registered.
How is tequila made? After harvesting, the piñas are placed
in ovens where they are slowly baked to transform the starch
into sugar. The piñas are either shredded or mashed under a
large stone wheel. The pulp fiber left behind is reused as
compost or animal feed, but can even be burnt as fuel or
processed into paper. The extracted agave juice is poured
into either large wooden or stainless steel vats for several
days to ferment, resulting in a wort, with low alcohol
content. This wort is then distilled a first time to produce
“ordinario,” then a second time to produce clear
“silver” tequila. Finally, the tequila is either bottled as
silver tequila, or it is kept in wooden barrels to age,
where it develops a lighter flavor and amber color.
Casa Noble’s roots can be traced to the mid-1700s, as
a hacienda surrounded by a vast land where only one thing
was found: Blue Agave. Years later, it became one of the
most industrially developed facilities of the region; its
lands hold close to one million agave plants.
By the early 1900s, although the beverage known as
“vino mezcal” or “vino tequila” was
unfiltered and undiluted, it became popular. Tequila was
kept in wood barrels carried by mules and sold to the
cantinas in Mexico City and nearby Guadalajara.
With 3,000 acres, Casa Noble is a distillery and an agave
grower. Casa Noble only uses agave from its own fields
located in the hills near the city of Tequila in the state
of Jalisco. Once the piñas have been harvested (which is
still done by hand) they are transported to Casa Noble
distillery in Tequila where the hearts will be processed in
their centuries-old traditional ovens with thick stone walls
and steam cooked for 36 hours.
After the hearts of the agave are cooled, shredded, and
squeezed to extract the sweet juice, it is set to rest for
five days in a natural fermentation. This is customary of
the best tequilas producing fuller body, greater aroma and
lasting taste. Casa Noble uses white French oak barrels from
Limousin, which they believe impart the special
characteristics of their tequila. The initial tasting tests
begin after distillation, a tradition that has been handed
down in his family for generations. The Master Distiller and
his assistants use tequila snifters specially designed to
swirl, sniff and taste to detect the correct notes and
balance of the tequila. Once he determines the tequila meets
the rigorous Casa Noble profile, it is set apart to be
caked. It takes 364 days for Casa Noble Reposado, the oldest
possible age for this type of tequila, and five years for
Casa Noble Añejo, the oldest tequila in the market, the
Master Distiller has completed his artistry and approves
Casa Noble to be bottled.
Traditionally, tequila is distilled twice, but Casa Noble is
distilled three times with great care to make sure they
obtain a distillation showcasing the best characteristics,
the purest tequila and the highest-quality product. The
distillation is completed in small stills with more even
heat throughout to insure the aromatic essence of the
tequila.
Recommended: The best “Silver” or
“Blanco” Casa Noble Crystal. They believe it is
superior to all silver tequilas. It is simply in a class by
itself. Contained in a beautiful hand blown glass decanter,
adorned with an exquisite pewter engraved label and top. It
is the perfect Blanco.
Casa Noble’s Reposado
This exquisite tequila is matured in French white Oak
barrels for three hundred sixty four days. Smooth, sensuous
and full bodied, this tequila rivals the best spirits in the
world. It is contained in a beautiful hand blown cobalt blue
decanter. It is a perfect marriage of agave and the oak.
Casa Noble Anejo begins as carefully selected Blue Agave
plants, which have met the strict requirements for water and
sugar content. Employing only traditional methods and
slow-cooked for thirty-eight hours in stove ovens. Then,
using only the core and hearts of the agaves, they extract
their sweet nectar. Casa Noble Anejo is a very complex
tequila that is the result of a dedication to crafting only
the highest quality tequila.
Casa Noble Organic Margarita
. 2oz Casa Noble Crystal Tequila
.1 oz Fresh Lime Juice (or juice of 1 whole lime)
¾ oz La Sierra Agave Nectar
Garnish-Lime wheel and Optional Kosher salt Rim
Combine all the ingredients in a shaker with ice, shake, and
strain and serve up or on the rocks. Garnish with a lime
wheel. To salt rim-moisten rim of glass with lime gently
roll in a plate of kosher salt.
Mojito Lamaica
2 oz. Casa Noble Crystal Tequila
2 oz. of Hibiscus Simple Syrup
3 leaves of fresh mint
½ oz. of fresh lime juice
½ oz of Fresh Lemon Juice
1 lime wheel
Fill cocktail shaker with a double rocks glass with ice and
sprigs of mint. Add the tequila, hibiscus syrup and lime and
lemon and shake vigorously. Strain into the glass, garnish
with a lime wheel and serve.
http://www.casanoble.com/