Did you know that tequila can’t actually be called tequila unless it comes from Tequila, Mexico? Neither did I… until I got the most epically amazing lesson from my friends at Casa Noble.
Last month, I had the opportunity to tour Casa Noble’s distillery in Tequila, Mexico. Tucked away in the highlands of Jalisco, Tequila is everything I hoped a town that lends its name to my favorite spirit would be. While a variety of tequilas are born from a few different agave farms; only the fields and distillery of Casa Noble produce the award-winning, ultra-premium (organic!) tequila that much of the world has come to love.
We started our lesson with a walk-through of Casa Noble’s beautiful fields of blue agave. Quirino, the Master Harvester or “Jimador”, showed us how to properly trim the agave and harvest the core. We then took the cores to these enormous brick ovens for steaming and cooking; softening up the piña and making the sugar more easily extractable. After cooking, we milled and centrifuged the agave cores until the sugar and juices were finally extracted.
Now here’s the fun part… during the fermentation process, the sugar turns into alcohol in stainless steel tanks. Once the entire mixture has fermented, it is sent through the triple distillation process where heat and steam pressure seal the deal. While most tequilas are only distilled twice, Casa Noble pushes the process to perfection with a triple distillation process… and let me tell you, it’s so worth it!
After our tour, we had the chance to enjoy a tasting session with Casa Noble’s three hero tequila expression. We readied our palates and dug right in! I can’t thank Casa Noble enough for having me on this adventure. I had the most wonderful time in Mexico and can’t wait to go back and join the Casa Noble team for a well-deserved cheers!
DISCLOSURE: This post was developed in partnership with Casa Noble. All opinions are my own.