Casa Noble Reposado Tequila, 70 cl

Product Information

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. PH: Agave is a plant that takes at least 6 to 7 years to mature, and at Casa Noble, we only use agave plants that are 10 to 12 years in maturity to make our Tequila. Over time, the price has been very cyclical. The balance of supply and demand has produced lows of 0.80 pesos a kilo to peaks of 30 plus pesos a kilo. 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. If your bottle doesn’t have a NOM, that means it’s not certified by the TRC (Tequila Regulatory Council), and not an authentic Tequila producer. Tequila may have a wild and crazy reputation, but this unique spirit is created according to strict guidelines, guaranteeing authenticity and consistency. It’s distilled from the fermented juice of the Weber blue agave plant, and comes only from a specified region of Mexico, centered around the western state of Jalisco.

Producers continued making mezcal with Mexico’s many agave species, but it became clear that one particular plant delivered the best spirits. In 1902, Alsace-born botanist Frédéric Albert Constantin Weber classified this species as Agave tequilana Weber azul, or Weber blue agave. Reposado: Aged 364 days in new French oak. Vanilla is the most prevalent note here, though the cooked agave flavor isn’t overwhelmed.Silver (or “Blanco”) tequila is probably the most well-known, and it typically appears perfectly clear in the bottle. This is tequila that’s only aged for a few weeks, so it doesn’t have time to develop the color and characteristics that come from a longer aging process. Silver tequila is great to drink on its own, but it’s great for mixed drinks as well. It will typically taste sweeter and more refreshing, with a smooth, silky finish. PH: While I can’t disclose any information yet, we have some exciting and innovative projects in the works that we hope consumers will appreciate. However, we always keep to our core beliefs of quality, sustainability, and creativity.

a b c "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 Tequila production begins with the agave plant, cultivated in Mexico’s desert regions. Early civilizations believed agave was a gift from the gods, which they used as a source for food, fibers and building materials. They would cut off the top of the plant, and the remaining stump filled with a liquid called aguamiel that would ferment into a cloudy, low-alcohol drink. Tequila may be bottled without maturation or aged in oak barrels. The length of aging determines how it is labeled: Colorless blanco or silver tequila is aged fewer than two months in oak; reposado between two and 12 months; añejo for more than one year. Extra añejo is a category added in 2006 that includes tequila aged at least three years in oak vats under 600 liters. Generally, the longer tequila ages in oak, the smoother and more full-bodied it becomes. Like wine and other unique spirits, tequila is produced according to regulations that govern its appellation of origin. Tequila may only be made in the state of Jalisco, which includes the town of Tequila, and parts of the surrounding states of Guanajuato, Michoacán, Nayarit and Tamaulipas. It must be made from blue agave and in accordance with additional rules for ingredients and aging. Spirits made using other agave species or elsewhere in Mexico are classified as mezcal.