How It's Made: Embark On A Journey To Experience Casa Noble's Noble Pursuit To Craft Superior Tequila Worth Sharing

Tuck away all your misconceptions about tequila and learn about how Casa Nobleproduces one of the most elegant, highest quality tequila in the world - from harvesting to fermentation to aging.

In college, drinking tequila seemed more like a punishment than a pleasure.

Despite the attempt to shield the burning sensation with salt and lime, each shot would shock the whole body as it travelled down from the throat to the fingertips.

What most people don't realize, however, is that when consumed "correctly," tequila is one of the smoothest, most elegant spirits out there.

Tequila is traditionally served neat in Mexico, the country where it originated. Because of the strict standards that regulate how, where, and by whom it is produced, tequila is a highly coveted spirit in Mexico and around the world.

At La Cofradia, a tequila distillery located about 45 minutes from Guadalajara, visitors can learn about tequila production while soaking up the rustic yet tranquil charm of the estate.

They can even opt to spend the night in a barrel-shaped room equipped with all the modern amenities.

One of the most recognized brands distilled at La Cofradia is Casa Noble, which produces USDA-certified organic, triple distilled tequila. Jose "Pepe" Hermosillo, the founder of Casa Noble, is no stranger to the tequila industry.

In fact, the art of tequila-making has been practiced by his family for 7 generations, and Pepe's insistence on producing the finest, highest quality tequila has remained true to the core since the very beginning.

Every batch of tequila at Casa Noble is created with attentive care as demonstrated in each and every stage of its production.

It all starts with the harvesting of blue agave by the jimadores, who use a circular, flat-bladed knife called coa to cut away the leaves from the agave core. It takes between 10 and 12 years for agave to grow to its full size.

Once the agave is harvested, it is slowly cooked to yield the maximum amount of juice and caramel.

Casa Noble takes a gentle approach to handling the agave by squeezing the juice from the fiber instead of using a grinder or a mill.

The extracted agave juice is then fermented in a stainless steel tank for 5 days, turning sugar into alcohol and creating rich, complex flavors.

Again, with the intention of producing the finest tequila, Casa Noble distills the product three times to remove natural impurities, which in turn creates smoother, more aromatic tequila.

The final stage is taste testing. Pepe himself tastes all batches to ensure its quality.

Grant Taylor

He says about half meets his high standard and is bottled for consumers; the other is sent back.

Casa Noble’s selection of tequilas range from the clean, crisp Crystal that evokes the fresh flavor of agave to the complex Añejo that has been aged for two years in French white oak barrels.

The brand has received numerous accolades for its quality tequila, including The New York Times #1 in Taste 2013, World Tequila Awards Best Reposado 2017, and SIP Awards Gold Medal 2017, just to name a few.

While tequila is typically served in a shot glass, Casa Noble is best enjoyed in a Reidel tequila glass.

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Just as you would with a glass of wine, you should swirl and smell the tequila to get acclimated to the aromas before enjoying the drink, one sip at a time. And, if you really must get lime, you can have a wedge...but only as a garnish!