One difference Casa Noble makes in their distillation process is that, rather than stopping at two distillations as you would with a typical tequila, they distill the spirits three times in stainless steel pot stills.

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 Blanco: Unaged. Very grassy on the nose, a note that continues through a bright agave expression that features strong hints of lemon and grapefruit.The consumer demand in recent years for premium Tequila elevated agave prices to price levels never seen before, but this has stabilized as a high planting volume occurred in the past seven years. These plantings have created an inventory of more than a billion agaves. Currently, prices have gone from 30+ pesos a kilo in the open market to around 16 pesos. The demand for Tequila is still strong, and with a healthy inventory of agave, it looks like the spirit has a bright future. Spain lifted the ban for good in 1792, and in 1795 gave a license for the production of tequila to Jose María Guadalupe de Cuervo, maker of what is now the world’s best-selling tequila, Jose Cuervo.

The Casa Noble Tequila Company started as a tequila producer in the late 1700s in the region of Tequila, Jalisco. By 1800, it had a daily production capacity of 10 barrels per day. [4] Casa Noble is made by the well-known Cofradia distillery which remains outside the town of Tequila; owned by Constellation Brands. 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. A nice touch: the hand-blown glass bottle, which is topped with a hand-painted agave piña and vintage-inspired label. 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. JM: 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?Types of Tequila: Just like whiskey, there are different types of tequila, that run the spectrum in terms of flavor, color and potency. 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. 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) Most distilleries will bulk-produce to meet demands. But at Casa Noble, each small batch is monitored and assessed to meet internal standards. Any plant waste created during production is used as compost to fertilize the fields. Casa Noble’s efforts to manage and reuse any waste means producing small quantities at a slower pace. To begin, the agave is harvested when it reaches its fullest maturity, after 11 years (most growers will harvest after only seven years). In production, fermentation at Casa Noble lasts five days because it relies on natural, airborne, yeasts (this process typically takes anywhere from 20 hours to three days). Distillation at Casa Noble also takes more time because its tequila is triple- distilled, a process that takes 12.5 hours. (At most other distilleries, this process takes from two to five hours.) The Cooking Process Takes Longer, Too

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. Casa Noble was one of the first tequila producers to be USDA certified organic. It was the first brand to achieve both crop and process certification. The current fields were untouched before planting the agave more than 20 years ago, which means there has never been any use of fertilizer or chemicals, or risk of cross-contamination. Its American Brand Family Runs Deep 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.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. A silky and savory tequila, Chamucos goes as well with Baja fish tacos as it does with a simple lime slice. A carefully handcrafted tequila produced in small batches, the Chamucos Blanco features notes of vanilla, citrus, cinnamon and fennel. It’s fresh and flavorful, with just the right amount of spice and a hint of earthiness. The tequila finishes with a little heat before going down smooth.

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. PH: Cask finishing is part of Casa Noble’s core Tequila-making approach. We believe in creating amazing spirits from start to finish. In 2006, we created a single-barrel process with the CRT (Tequila Regulatory Council). Since the brand's beginning, we have been committed to using unique barrels, particularly French Oak from the best coopers, to finish our Tequila. I think this bottles does a good job of balancing the need for branding and marketing while still having a clean look that showcases the spirit. 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. On the nose, the Maestro Dobel 50 releases notes of fig and dried fruit, with hints of cinnamon and honey. The taste is equally flavorful, with added notes of pumpkin spice and clove on the palette before it gives way to a subtle herbaceous and vanilla finish.

The smoky characteristics that we’ve been seeing make an appearance, but you won’t notice them unless you really look. It adds some depth and balance to the other flavors without announcing itself (like you might see with a particularly smoky mezcal). Instead, it lends a subtle support here, and the result is absolutely delicious.