CASA NOBLE

Each bottle of Casa Noble Tequila is made from blue weber agave plants, which are matured exclusively on the 3000-acre Casa Noble estate. The estate, which is situated in the Jalisco region of Mexico, enjoys rolling hills and steep valleys. "We have our own microclimate in the agave fields,"explains Jose Hermosillo, the owner of Casa Noble. "We grow our plants at a high altitude, and the fields are on an incline, which makes for more fibrous agaves, which yield a tequila with lots of character and spice and herbal notes. Thats why we have our own agave fields, so we can control that profile and have very unique taste factors." Once the agave, which are certified as organic, have matured for up to fourteen years, they are harvested by Casa Nobles legendary jimadors. "We hire our jimadors full time,"Hermosillo says, "so theyre living on the land all their lives, for two or three generations, in some cases. So they know when the agaves are ready. Some people call them "agave whisperers." After the agave have been harvested, the hearts of the plant, or pias are removed using a small, flat knife called a coa. "Its amazing how a jimador can touch that dark spot and say, "Oh, the sugar content of this is such and such, "Hermosillo says of the pias. "Well take it to the lab, and the sugar content will be exactly what he said."The pias are then brought back to the distillery, where they are cooked in stone ovens for 36 hours at approximately 212 Fahrenheit (larger commercial distilleries cook pias in stainless steel autoclaves for just six to eight hours). "Anyone can tell you the slow-cook method imparts a deeper, slightly smoky and sweet flavor that you cant achieve in fast cooking," says Hermosillo. Then, the pias are crushed and fermented using local, airborne yeasts. As a result of using local yeasts, the tequila is influenced by the estates surrounding orange, mango and lemon trees. Once fermentation is complete, Casa Noble Tequila is distilled three times through a copper-pot still. Casa Noble Blanco Tequila is bottled immediately after distillation. It has strong notes of fresh agave, citrus and bananas that are balanced by hints of ginger, cinnamon and pepper. The tequila earned the Double Gold Medal at the San Francisco World Spirits Competition, and earned a score of 91 points from the Beverage Testing Institute. Casa Noble Reposado Tequila is matured in French oak casks for 364 days, the maximum length permitted by law. It has notes of herbs, caramel and vanilla that are complemented by bursts of agave, toffee and oaky spices. The tequila earned the Gold Medal at the San Francisco World Spirits Competition and a score of 93 points from Wine Enthusiast.Casa Noble Anejo Tequila is matured in French oak casks for two years. It has notes of milk chocolate, coffee and butterscotch, along with touches of pepper, oaky spices and citrus. The tequila earned the Double Gold Medal at the San Francisco World Spirits Competition and a score of 94 points from the Beverage Testing Institute."I immediately felt symbolically connected with Casa Noble," says Rock and Roll Hall of Famer Carlos Santana, who was born near the estate. "You go there and it looks like a sanctuary. Its not like other distilleries."Try three tequilas from an amazing distillery today!

Noble Tequila was founded by Jose Pepe Hermosillo. Dubbed their Maestro Tequilero, he is a celebrated tequila maker, dedicated to the pursuit of tequila worthy of sharing. Each bottle of Casa Noble Tequila is made from blue weber agave plants, which are matured exclusively on the 3000-acre Casa Noble estate. The estate, which is situated in the Jalisco region of Mexico, enjoys rolling hills and steep valleys. "We have our own microclimate in the agave fields, explains Hermosillo. We grow our plants at a high altitude, and the fields are on an incline, which makes for more fibrous agaves, which yield a tequila with lots of character and spice and herbal notes. Thats why we have our own agave fields, so we can control that profile and have very unique taste factors."Once this certified organic blue agave has matured for at least fourteen years, they are harvested by Casa Nobles legendary jimadors, who are hired full time, living and working on the land for two to three generations at a time. Also known quite adoringly as agave whisperers, these earnest hardworking farmers share an enchanting relationship with the majestic agave plantations. After the agave have been harvested, the hearts of the plant, or pias are removed using a small, flat knife called a coa. "Its amazing how a jimador can touch that dark spot and say, "Oh, the sugar content of this is such and such, "Hermosillo says of the pias. "Well take it to the lab, and the sugar content will be exactly what he said." Casa Noble follows traditions that have been passed down for over 7 generations.The pias are then brought back to the distillery, where they are cooked in stone ovens for 36 hours at approximately 212 Fahrenheit (larger commercial distilleries cook pias in stainless steel autoclaves for just six to eight hours). "Anyone can tell you the slow-cook method imparts a deeper, slightly smoky and sweet flavor that you cant achieve in fast cooking," says Hermosillo. Then, the pias are crushed and fermented using local, airborne yeasts. As a result of using local yeasts, the tequila is influenced by the estates surrounding orange, mango and lemon trees. Once fermentation is complete, Casa Noble Tequila is distilled three times through a copper-pot still. Casa Noble is also one of the few kosher tequilas currently on the market.This Aejo is from the Casa Noble Single Barrel Program, bottled straight from one truly unique and finely crafted French oak barrel. Triple distilled in stainless steel by Pepe Hermosillo. With rich oak notes and flavors of agave and vanilla this tequila is crafted meticulously in small batches and always triple distilled - Casa Noble Tequilas always supersede industry standards.Reserved for the aficionado who appreciates the finest tequila-making in the world. An extremely rare Extra Aejo Tequila that results from unprecedented extra barrel aging inside a lightly charred French white oak barrel. Delivering a smooth, complex flavor unlike any crafted before, or after (producer).Pick up your bottle today!

Noble Tequila was founded by Jose Pepe Hermosillo. Dubbed their Maestro Tequilero, he is a celebrated tequila maker, dedicated to the pursuit of tequila worthy of sharing. Each bottle of Casa Noble Tequila is made from blue weber agave plants, which are matured exclusively on the 3000-acre Casa Noble estate. The estate, which is situated in the Jalisco region of Mexico, enjoys rolling hills and steep valleys. "We have our own microclimate in the agave fields, explains Hermosillo. We grow our plants at a high altitude, and the fields are on an incline, which makes for more fibrous agaves, which yield a tequila with lots of character and spice and herbal notes. Thats why we have our own agave fields, so we can control that profile and have very unique taste factors."Once this certified organic blue agave has matured for at least fourteen years, they are harvested by Casa Nobles legendary jimadors, who are hired full time, living and working on the land for two to three generations at a time. Also known quite adoringly as agave whisperers, these earnest hardworking farmers share an enchanting relationship with the majestic agave plantations. After the agave have been harvested, the hearts of the plant, or pias are removed using a small, flat knife called a coa. "Its amazing how a jimador can touch that dark spot and say, "Oh, the sugar content of this is such and such, "Hermosillo says of the pias. "Well take it to the lab, and the sugar content will be exactly what he said." Casa Noble follows traditions that have been passed down for over 7 generations.The pias are then brought back to the distillery, where they are cooked in stone ovens for 36 hours at approximately 212 Fahrenheit (larger commercial distilleries cook pias in stainless steel autoclaves for just six to eight hours). "Anyone can tell you the slow-cook method imparts a deeper, slightly smoky and sweet flavor that you cant achieve in fast cooking," says Hermosillo. Then, the pias are crushed and fermented using local, airborne yeasts. As a result of using local yeasts, the tequila is influenced by the estates surrounding orange, mango and lemon trees. Once fermentation is complete, Casa Noble Tequila is distilled three times through a copper-pot still. Casa Noble is also one of the few kosher tequilas currently on the market.Casa Noble Crystal is triple distilled, organic, and bottled fresh directly after distillation. Unaged this blanco is bursting with Blue Agave character.Pick up your bottle today!