Description
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 can’t 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 estate’s 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. It’s not like other distilleries.”Try three tequilas from an amazing distillery today!
