Casa Noble Reposado Tequila, 70 cl

Product Information

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. Celebrity Tequila brands are making it harder for new, up-and-coming brands to get off the ground. Overall, they are raising the demand for Tequila and allowing consumers to try new Tequilas, thus giving smaller brands a chance to grow, albeit at a slower pace.

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 ] 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. Like wine and other unique spirits, tequila is produced according to regulations that govern its appellation of origin. Tequila may only be made in the state of Jalisco, which includes the town of Tequila, and parts of the surrounding states of Guanajuato, Michoacán, Nayarit and Tamaulipas. It must be made from blue agave and in accordance with additional rules for ingredients and aging. Spirits made using other agave species or elsewhere in Mexico are classified as mezcal. Silver (or “Blanco”) tequila is probably the most well-known, and it typically appears perfectly clear in the bottle. This is tequila that’s only aged for a few weeks, so it doesn’t have time to develop the color and characteristics that come from a longer aging process. Silver tequila is great to drink on its own, but it’s great for mixed drinks as well. It will typically taste sweeter and more refreshing, with a smooth, silky finish.

Casa Noble Tequila Joven

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. Like all of Casa Noble’s offerings, this one is certified organic, and has a limited number of bottles in select cities around the country. It’s best sipped slow for a warm, inviting mouthfeel. a b "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)

A tequila labeled simply “gold” or “joven” is unaged, possibly with caramel coloring or other sweeteners added. 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) 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. 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.The secret to Cenote’s smoothness? The company says it sources naturally filtered water from an “artesian well” located at their distillery, which sits at the base of the Jalisco volcano. Cenote says the water goes through a reverse osmosis process and carbon filters with silver ions help to eliminate any chance of impurities affecting the taste. 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. A nice touch: the hand-blown glass bottle, which is topped with a hand-painted agave piña and vintage-inspired label. This article relies excessively on references to primary sources. Please improve this article by adding secondary or tertiary sources. 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.

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: 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. 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. Casa Noble is one of several organic-certified tequila brands, but that’s not why it’s good. No, this is good tequila because it’s a crisp, spicy, flavorful, and very versatile spirit. The brand underwent a redesign in 2021, changing the bottles from their former squat, boxy shape to more elegant decanter-style glass. The liquid has been updated as well, with a focus on barrel selection and blending, and eliminating the single barrel releases you could once find. According to founder and master distiller Jose “Pepe” Hermosillo, this means the reposado and anejo expressions are created by “selecting different barrels according to characteristics and integrating up to 14 lots to create complexity and balance.” These aged expressions spend a longer amount of time maturing than some other brands, with the anejo aged for two years in French oak barrels and the reposado for 364 days. All of the tequila is triple distilled, and the distillery implements many sustainable practices. Marques de Casa Noble came out in 2022, a blend of 12 extra anejo and 9 anejo tequilas matured from one to five years in specially selected French oak barrels that were aged for three years before being filled.Made from blue agave plants in Mexico, Clase Azul Reposado Tequila features notes of spice, cream soda, apple cider, jasmine, cinnamon and honey. The bottles, meantime, are like a work of art, inspired by traditional Mexican colors and motifs. Each bottle is hand-crafted and hand-painted, so no two are alike, making Clase Azul a great gift idea as well. All the following tequilas are crafted from 100% Blue Weber agave (which matured for almost twice as long as the usual industry standard of seven years before harvesting), boast a 40% ABV and, unusual for a tequila, they’re triple distilled. How They Taste 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.