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.

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