About Casa Noble Single Barrel Extra Añejo Tequila
The piñas 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 piñas 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 piñas 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 is also one of the few kosher tequilas currently on the market.
This Añejo 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 Añejo 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).
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About Casa Noble Tequila
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, is nestled among rolling hills and steep valleys: "We have our own microclimate in the agave fields," explains owner Jose 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. That's why we have our own agave fields, so we can control that profile and have very unique taste factors."
Once the certified-organic agaves have matured for up to fourteen years, they are harvested by Casa Noble's legendary jimadors. "We hire our jimadors full time," Hermosillo says, "so they're 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 agaves have been harvested, the hearts of the plant (piñas) are removed using a small, flat knife called a coa. "It's 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 piñas. "We'll take it to the lab, and the sugar content will be exactly what he said."
Although tequila has developed a bad reputation, there's more to the spirit than just shots on a Saturday night.
This traditional Mexican drink origins in the state of Jalisco when according to a local legend, lightning struck an agave cactus before the Nahua tribe drank its warm nectar. Behold, tequila.
Legally, tequila has to be made of 51% of Blue agave around the Jalisco region in Mexico. There are different types of tequila according to age - from the youngest representatives, blanco, reposado, and añejo, to the oldest extra añejo.
Check out our impressive selection of tequilas, find your new favorite in Top 10 tequila & mezcal, or explore our treasury of Rare & hard to find tequilas.