Production of Casa Noble Tequila The essence of our culture, the flavor of our land, the passion for perfection...
At Casa Noble, each detail of the production process-from cultivating the blue agave plants to the lengthy aging process-insures the
properties and aromas unique to the tequila.
One of the most important factors in a great tequila is the agave. Casa Noble is a distillery and also an agave grower with more than 3000 acres of agave fields under cultivation. One of the secrets of ultra premium Tequila is in the soil from which it comes and for this reason, Casa Noble only uses agave from its own fields located in the hills near the city of Tequila in the state of Jalisco. These regions inside the designated area of the origin of tequila contain a unique soil that produces the best blue agave.
In cultivating the agave, we nurture them from the time that we plant the young sprouts - with adequate water, earth enriched and careful cleaning - to make sure that they mature into healthy blue agaves full of all the properties from the earth in which they are grown.
After the hearts of the agave (piñas) are cooled, they are shredded and squeezed to extract the sweet juice (mosto) that is set to rest for five days in a natural fermentation. This step is customary of the best tequilas producing fuller body, greater aroma and lasting taste.
The Master Distiller verifies every step of the production of Casa Noble and the initial tasting tests begin after distillation - a tradition that has been handed down in his family for generations. The Master Distiller and his assistants use tequila snifters specially designed to swirl, sniff and taste to detect the correct notes and balance of the tequila. Once he determines the tequila meets the rigorous Casa Noble profile, it is set apart to be caked.