Casa Noble Reposado Tequila, 70 cl

Product Information

Where it’s from: Casa Noble itself has been around since 1997, and it’s earned its fair share of awards: their Blanco (dubbed “Crystal”) won a New York Times taste test, and their añejo nabbed Gold Medals in assorted spirit competitions.

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.Jose would go on to earn a degree in economics from the University of Dallas, and in 1997 he founded the Casa Noble tequila brand. The original concept for the brand was to take something as quintessential as Mexican tequila and create an upscale, quality brand that could counteract the negative perception of the spirit that was common in the late 1990s. He partnered with Carlos Hernandez, who owned an estate in Mexico, and together they started growing, harvesting, and distilling their own spirits. The Reposado features notes of sweet vanilla, oak, mushrooms, ginger, caramel and citrus, which gives it that perfect balance of earthiness, sweetness and spiciness with an easy finish and no lingering aftertaste.Handcrafted using the time-honored “tahona” process, the Roca Patrón Tequila collection offers a sophisticated and complex flavor profile that’s an elegant and elevated take on tequila.

Añejo tequila can often be recognized by its rich, caramel color, and it must be aged for at least one year (though most are aged three years) to bear the “Añejo” name. This tequila is complex and full-bodied, and is recommended for sipping, though it works great for tequila-oriented takes on classic drinks like a Moscow Mule or Negroni as well. 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.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. You’ve also probably seen flavored tequila, which is tequila infused with things like coconut, lime, strawberry or jalapeno. While they may be fun for a party or to use in mixed drinks, we recommend skipping these bottles the rest of the time and just drinking tequila straight up. Why mess with a good thing? Most reposado tequila is aged in second-fill American bourbon barrels. But Casa Noble believes those types of barrels allow too much char flavor into the tequila. Instead, the light char inside French oak barrels is better suited to the Casa Noble brand. The distillery’s reposado expression ages for one year in used French oak casks, while the añejo spends two years in new barrels before bottling. The reposado barrels are used seven to eight times before being disposed of. The Founder Handles Every Bottle of Extra-Añejo A nice touch: the hand-blown glass bottle, which is topped with a hand-painted agave piña and vintage-inspired label.