Pure, smooth, and certified organic are only a few of the fine qualities attributed to Casa Noble tequilas made of single estate grown blue agave plants near the city of Tequila, Jalisco, Mexico. In a recent San Francisco presentation, Jose Hermosillo of Casa Noble, and Karen Foley of Imbibe Magazine introduced three of the ultra premium tequilas paired with Mexican cuisine at Public House and Mijita.
While all Casa Noble tequilas are aromatic, oaky-rich and full of character, I found Tequila Blanco, called Crystal to be exceptionally pleasing due to its clarity, silkiness, and subtle lemony-buttery complexity.Multiple award-winning tequilas from Casa Noble come in jewel-like hand blown decanters with engraved labels and pewter stoppers. Clear glass seems fit not only for Crystal, but also for Reposado, to showcase its rich amber color. The star of the evening, and the most popular among the tasters seemed to be a double-gold medalist Anejo, aged for two years in French oak, with hints of vanilla and spice, and in an amethyst-colored glass.
Tequila cocktails presented at the event were made following Casa Noble special recipes – Skinny Margarita, made of Crystal, lime juice, and agave nectar, and Paloma, with grapefruit juice, lime juice, and fizz.
Casa Noble tequilas are widely distributed in San Francisco. More information at: http://www.casanoble.com/.
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