Jose Hermosillo Brooks (Pepe), an owner of Casa Noble Tequila, addressed a number of mixologists at a meeting in the Cosmopolitan recently.

Mr. Brooks is part of the seventh generation of tequila makers working near Tequila, Mexico.  The brand itself dates to the 1990s; the hacienda and tequila manufacturing by the family dates to the late 1700s. Pepe stresses the importance of patience and detail with the production of great tequila; every step influences the final product.

Casa Noble uses agave from the 3,000 acres surrounding the hacienda in Tequila, Mexico.  The terroir (geography, climate and soil) places stressors upon the agave, resulting in a better and more flavorful agave. Sugar content is determined in a tactile manner (via touching the oozing nectar) when ready to harvest. Casa Noble uses plants that are fully matured at 10-14 years; harvesting is permitted at 7 years, but the additional time (and patience) is what Casa Noble determines is a better agave for a better tequila.

Casa Noble is certified organic by the CCOF, furthermore, the plant has a no spillage policy in an effort to keep the environment clean.

Once the agave is ready to harvest, it is cooked for 36-38 hours to release and caramelize sugars. A screw mill (a slowly turning crushing mechanism) is used to gently crush the agave, and the result is fermented in a lambic-like (only local airborne yeast are used, no additional yeast is added) process in open tanks.  The area surrounding the plant has orange trees which Pepe states impart flavor to the finished product.

The production process at Casa Noble differs significantly from other tequilas.  The fermented juice is triple distilled in pot stills and stored in lightly toasted New French Oak barrels.  Most tequilas use old Bourbon barrels for aging; Casa Noble feels that the expense ($1300 French Oak Barrel vs $25 Bourbon barrel) is worthwhile as the heavy char on the bourbon barrels overpower the essential characteristics of the tequila.

Upon tasting (notes are below) I find Casa Noble to have more complex flavor characteristics than many other tequilas.  It appears a bit brighter (more than likely due to triple distillation and the New Oak) and is very enjoyable. The reposado is outstanding. The interesting concept of single barrel bottling of tequila is being pursued by the firm; not tasted (yet).

The firm also allows private bottling; choose a barrel and make your own label. Pricing includes a trip down to the hacienda. Let’s make a date.

Well balanced, with agave, citrus, white pepper, and mint.
750 ml, $46

Double Gold Medal, Two Time Silver Medal Winner: San Francisco World Spirit Competition
Gold Medal: Beverage Tasting Institute
First Place: Mexican Tequila Academy
Tequila of the Decade: Outstanding Tequilas of the World

Aged 364 days in new French Oak Casks.  Whiff of tobacco, with black cherry, sugared dates, pepper, vanilla and chocolate highlights.  Very complex for a tequila with a noted buttery silkiness on the palate.
750 ml $48.

Gold Medal, Four Time Silver Medal Winner: San Francisco World Spirit Competition
Silver Medal: Beverage Tasting Institute
Second Place: Mexican Tequila Academy
Best Tequila: Wine Enthusiast

Aged 2 years in new French Oak casks. Heavy vanilla and dark chocolate with a touch of nutella and dried oranges.
750 ml $57

Double Gold Medal, Gold Medal: San Francisco World Spirit Competition
Gold Medal: Beverage Tasting Institute
Double Gold Medal: China World Spirit Competition

Casa Noble Organic Margarita

2 oz Casa Noble Crystal Tequila
1 oz Fresh Lime Juice (or the juice of 1 whole lime)
¾ oz La Sierra Agave Nectar
Garnish- lime wheel and optional kosher salt rim

Combine all ingredients in a shaker with ice, shake, strain, 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.

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