eye
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Casa Noble
Ultra premium tequilas in a class of its own
By Alexander Pérez
TequilaAficionado Magazine Editor
Passion in the bottle can only describe the fine tequilas of Casa Noble. From the hand-blown glass and ceramic bottles created by an experienced artisan, to the triple distillation method used in production, Casa Noble can truly be called an ultra-premium boutique tequila.
We recently visited with David Ravandi, Casa Noble's US partner here in his Los Angeles office. He graciously took us through the intricacies of the production of these marvelous tequilas.
After premiering in 1997, Casa Noble has enjoyed worldwide success. Currently they have the production capacity for 30 thousand liters per month at the La Cofradia facilities.
They have enjoyed success in the US and abroad. For example, in Asia, Casa Noble has gained popularity due to the cognac like characteristics of this premium tequila. David tells us some of the Asian countries can't get enough of this elixir. They are especially fond of the Añejo, which is allocated and only limited to 2000 cases per year. More recently, one of the largest and best-known stores in all of Spain purchased 1600 cases for their premium gourmet sections. In the US, Casa Noble has also created a following and is available in California, Nevada, Arizona, and Texas and has just recently expanded to seven additional states.
"The liquid in the bottle is what sets us apart", says David. They select only the best agaves with the highest sugar content and cook the piñas in stone ovens for 36 hours to impart special flavors. Natural fermentation with only yeasts from the plant itself takes place for 72 hours in steel vats. After triple distillation, samples are sent to their in-house chemist for approval and consistency. If that wasn't enough, Casa Noble is one of the few distilleries to send two samples of each tequila to the CRT (Tequila Regulatory Council) before bottling. The Gold, Reposado and the Añejo are all aged in French white oak barrels, which are also certified by the CRT.
David feels confident they will not be affected by the recent shortage of agave which he said might last until 2002. Casa Noble has its own agave reserves to last them for the next two years.
We started our tasting with the Crystal (Blanco), which David served in small chilled snifters in order to bring to a true room temperature. The Crystal had
a thick viscosity, a nose full of agave and a soft attack. The finish lingered on like an entire symphony in the mouth. Truly one of the better "silvers" I have ever tasted.
The Gold (also known as Joven) is two months old and surprisingly complex. Now don't be misled with the Gold -- this is no mixto -- it is 100 percent agave. David recommends using the Gold for margaritas with freshly squeezed limes. The Gold has a good attack in the mouth with a hint of oak, just enough to allow the full notes of agave
to show through. It has a perfume nose and a long citrusy finish.
The Reposado is also a true classic. Unlike others, it is aged for 12 months yet the oak on the palate is light and inviting. It is full-bodied and very smooth like butter with a soft lemony attack.
Finally the grand daddy of Casa Noble, the Añejo. This complex tequila is aged for five years and very limited in production. The Añejo is very mellow with hints of sweet wood and carmel. It is extremely smooth and cognac-like, with a long sweet numbing alcohol finish. David described it as a "liquid orgasm". I have to agree. Casa Noble is
true passion in a bottle.
Distillery
profile
Tasting notes and
review
www.casanoble.com
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