Casa Noble Reposado Tequila, 70 cl

Product Information

PH: Agave is a plant that takes at least 6 to 7 years to mature, and at Casa Noble, we only use agave plants that are 10 to 12 years in maturity to make our Tequila. Over time, the price has been very cyclical. The balance of supply and demand has produced lows of 0.80 pesos a kilo to peaks of 30 plus pesos a kilo. After five years of aging (and hard-earned waiting), Casa Noble founder Jose “Pepe” Hermosillo bids adieu to each bottle by signing and numbering the label. Casa Noble Was One of the First Celebrity-Owned Tequila Brands a b c "Archived copy" (PDF). Archived from the original (PDF) on 2013-12-03 . Retrieved 2013-12-02. {{ cite web}}: CS1 maint: archived copy as title ( link) When añejo tequila is done right, it’s at once rich and flavorful, smooth yet complex. That’s what you get from Casa Noble’s new añejo, a skillful and impressive blend of 12 extra añejos and nine añejos, aged in new French oak for one to five full years (most añejos are aged for a year max) with notes of ripe fruit, vanilla, white chocolate, roasted nuts, and spice. An undertone of sweet cooked agave recalls this tequila’s fresh Blanco roots. The bottle, resembling an agave spear, is also eye-catching to display. I almost thought I had grabbed the wrong bottle when I took a sip, because there’s an immediate smoky flavor that was nowhere to be found in the aroma. It unfolds and lays the groundwork for the rest of the profile, but isn’t overwhelming or unpleasant — instead, it provides a bit of complexity to what comes next.

Jose “Pepe” Hermosillo was born in Guadalajara, Mexico. His father was a salesman in the construction and hospitality businesses and introduced his son to the business world at an early age. His father sadly passed away when Jose was 19, which sparked in him the desire to create something to honor his father and their Mexican heritage. Tequila production begins with the agave plant, cultivated in Mexico’s desert regions. Early civilizations believed agave was a gift from the gods, which they used as a source for food, fibers and building materials. They would cut off the top of the plant, and the remaining stump filled with a liquid called aguamiel that would ferment into a cloudy, low-alcohol drink. Casa Noble maintains its tequila flavors are deeper and more complex than its competitors’ because of the cooking process. Most tequila producers cook the agave for six to eight hours at intensely high temperatures, like a pressure cooker. The agave used at Casa Noble gets slow-cooked in stone ovens for anywhere between 36 and 38 hours, which imparts more complex, smoky, and vegetal characteristics. It Opts for French Oak CasksJM: Tequila is less than 2% of the global spirits market. That estimate is projected to double by 2030 and again by 2040. Can the industry sustain this kind of rapid growth? Will there be enough agave to satisfy demand over the next 15 years? Other agave producers worldwide won’t have the same flavor profiles that Mexican agaves can produce, so I think there is space for these other agave products – they won’t be the same as traditional Tequila. PH: Our partnership with Carlos Santana was incredibly helpful in giving Casa Noble visibility when it first started and opened up doors for us to become a part of Constellation Brands. Becoming part of the Constellation portfolio has helped open distribution pipelines and allowed us to experiment more with cask finishes and innovations. a b c d "Archived copy" (PDF). Archived from the original (PDF) on 2013-12-03 . Retrieved 2013-12-02. {{ cite web}}: CS1 maint: archived copy as title ( link) While Casa Noble grows their agave on this estate, they actually use the separate Tequilera Hacienda La Cofradia distillation facility for their spirits. They do disclose that on the label, and I give them some extra points for this level of transparency. According to sources, Casa Noble represents 90% of the tequila made at the facility and is one of the factors that allows them to maintain the high standards they set.

Don’t be fooled by the “gold” label on gold tequila. These are often referred to as a “Mixto,” where colors and flavors are added prior to bottling. These young tequilas are less expensive and typically used in bars and restaurants for making mixed drinks. Whether you’re at an A-list after party or just chilling at home, nothing beats a “Casamigos and soda” for a refreshing, celeb-approved drink. Each batch is distilled for a minimum of two months in stainless steel barrels, and delivers a nice mix of sweet agave, light citrus and just a hint of vanilla.

Casa Noble has been the winner of many accolades including "double gold winner" of the San Francisco World Spirit Competition in 2007 [2] and 2009 [3] and "best tequila" in Mexico by Academia Mexicana del Tequila. [ citation needed] History [ edit ] Casa Noble is a brand of premium 100% blue agave tequila produced by the Casa Noble Tequila Company. It is a CCOF certified organic tequila. Casa Noble is distributed in the United States by Constellation Brands Inc. The tequila is made from estate-grown agaves cooked in traditional stone ovens; these are naturally fermented and distilled three times. [1] Casa Noble Reposado and Añejo are aged in White French Oak. [1] Añejo tequila can often be recognized by its rich, caramel color, and it must be aged for at least one year (though most are aged three years) to bear the “Añejo” name. This tequila is complex and full-bodied, and is recommended for sipping, though it works great for tequila-oriented takes on classic drinks like a Moscow Mule or Negroni as well. Kristopher DeSoto was on a mission to create a more robust and expressive tequila than the kind usually found on U.S. shelves — and he succeeded. Hiatus uses a ground-to-glass method which combines traditional methods and modern technology, produced by master distiller, Luis Trejo Rodríguez at La Cofradía. The distillery actually sits on the edge of an extinct volcano, whose porous foundation acts as a natural filter for the spring water used to make their tequila.

Tequila may have a wild and crazy reputation, but this unique spirit is created according to strict guidelines, guaranteeing authenticity and consistency. It’s distilled from the fermented juice of the Weber blue agave plant, and comes only from a specified region of Mexico, centered around the western state of Jalisco. PH: While I can’t disclose any information yet, we have some exciting and innovative projects in the works that we hope consumers will appreciate. However, we always keep to our core beliefs of quality, sustainability, and creativity.We like the Maestro Dobel 50, a smooth and complex Extra Añejo Cristalino that’s aged in American and Eastern European oak barrels, then twice-distilled in copper pot sills. A final proprietary filtration process gives the cristalino the sparkling crystal-clear appearance from which it gets its name. For their tequila, Casa Noble uses 100% blue agave plants that are grown and harvested on their own private farm. They refer to this as “estate grown”, borrowing a phrase from the Scottish tradition. Agave plants grow for around seven years before they are harvested by hand, have their leaves shaved, and are shipped off to the distillery. Much like the old version of the tequila, this reposado spends 364 days in French white oak, putting it on the cusp of anejoness. Like the previous expression, this tequila pulls no punches when it comes to expressing its agave core. Sharp and peppery on the nose, but undercut by peach and orange fruit notes, the tequila develops slowly to offer a milk chocolate character that layers in more hints of sweetness. The palate is quite spicy — toasted almonds layered with cinnamon and allspice — with greener, pepper-heavy notes building on the tongue. The body moves from there into a butterscotch character, more vanilla and milk chocolate emerging toward the expressive finish. The conclusion offers a healthy balance of herbaceous and sweet — satisfying and balanced at once. PH: I don’t necessarily see these other sources of agave posing a threat to the Tequila industry in Mexico. What makes Mexican Blue Webber agave so unique is the terroir and the industry’s experience creating amazing spirits with farmers, distillers and producers. Where it’s from: Casa Noble itself has been around since 1997, and it’s earned its fair share of awards: their Blanco (dubbed “Crystal”) won a New York Times taste test, and their añejo nabbed Gold Medals in assorted spirit competitions.

JM: Agave spirits are being produced throughout South America. Blue agave is being grown in Australia, South Africa, and the southwest United States. What kind of a challenge will these other sources of agave spirits pose to the Tequila industry in Mexico? Reposado tequila is also aged but the aging process can be anywhere from two months to 11 months. It has a smooth, even finish. It’s less harsh on the tongue and won’t give you as strong as a hangover… provided that you’re sipping responsibly of course. This blue agave juice may make a 100 percent agave spirit, or the producer may add up to 49 percent non-agave sugars, such as sugar cane or corn sugars, to make a “mixto” or “regular” tequila. I liked all the standard expressions of Casa Noble as well, though I do love the redesign, which has replaced the short, squat bottles with taller, more minimalist vessels. What branding they did put on the bottle is small, impactful, and elegant. The label is a small square of paper at the bottom of the bottle with the brand information and the signature of the founder, done as if it was an aged piece of parchment. The logo is actually made of metal and glued onto the front of the bottle, which looks great.Blanco: Unaged. Very grassy on the nose, a note that continues through a bright agave expression that features strong hints of lemon and grapefruit. As we started cask finishing, we created very exciting offerings, the first being Seleccion del Fundador. That expression used To Kalon wine barrels, and T5 casks from Taransaud. These are some of the most exclusive cask and wine combinations. We are working on several others and have more cask-finished Tequilas to come, but this approach takes Tequila to the next level of complexity. A nice touch: the hand-blown glass bottle, which is topped with a hand-painted agave piña and vintage-inspired label. And what’s inside the bottles has also changed: The new liquid being “more refined” and “reimagined,” though the tequila remains 100% blue agave and CCOF Certified Organic. We received the new reposado only for review. Hopefully we’ll bring you coverage of the other relaunched expressions down the road.