Aged Tequila (known as anejo) is today the elite of all tequila. Its settled nature makes it one of the most splendid works consummated in vapors, reminding one of the kilns where sweet traces of honey reach our smell and carry us a fertile, generous land.

Now days aged tequila determines the sophistication of modernity, a life style of its own. We can find it in large smoking rooms in New York or Los Angeles tastefully accompanying a cigar, and on the loftiest menus where this drink is consumed to heighten after-dinner conversation.

Enjoy it and let yourself be seduced by its charismatic personality. You can rely on a plethoric experience of aromas in each sip, a soft touch that allows us to be wrapped in the exotic, vibrant notes of cooked agave, spicy or herbal hints and vanilla, caramel or coffee notes. It will undoubtedly be a glorious experience in which the senses and spirit pay homage to magnificence.

Tequila Seleccion Suprema is quite brilliant with amber tones and greenish reflections, it slips luxuriantly down the side of the glass, show of great body. Intense exotic notes such as cinnamon, cooked agave and elegant herbal notes of mint and vibrant vanilla, caramel, coffee and chocolate brings its concept to perfection. Smooth aftertaste that evokes agave recently removed from the kiln.

Suggestions of other superb Anejo tequilas: Paradiso and Casa Noble.

Stone Oven

Since Pre-Hispanic days the stone oven has been an important part of the production of alcoholic beverages in America. The heat the oven maintains and cooking with seam is part of what gives Tequila that special flavor.

The hart of the agave is introduced into a stone oven, these are usually cut in two or four depending on the plant size. The plants then are cooked with steam for approximately 24 to 36 hours, the purpose of this it to
Brake the long chain carbohydrates in the plants into small chains that can be used for fermentation. After the cooking is done the "pinas" or agave harts have to be left for cooling for approximately 12 hours. Being this the first step in the tequila production process.

Large companies like Cuervo and Sauza now use an oven that will fast cook them in six to eight hours, these are called "Autoclaves" and are a kind of modern Pressure Cooker but of enormous size. Traditional factories will say that this second method dose not give the complete and high quality taste and aromas that the old traditional ovens do.

Crushing the Agave

The "pina" after cooked has to be crushed to extract the juices or "mosto" which contain the short chain carbohydrates, also called fermentable sugars. Now days the "mosto" is extracted with special mills that will leave only dry strings (marrana), making the process very effective, but before a large round stone called "Taona" was used, workers would put the "pinas" in this circle and a mule or horse would pull the "taona" to crush the agave, another worker would take the juice and "marrana" with a bucket and then separated in the next step.

Tequila 100% of agave is produced only with the juices that are extracted from the "pinas". Tequila is produced with 51% of the sugars from these juices and 49% with sugars derived from other sources like sugar cane. To distinguish one from the other is very simple, Tequila 100% of agave has to say in the label "Tequila 100% de Agave" and the other says only "Tequila", some people will call this last one mixto.

Fermentation

Fermentation is a chemical-biological process which transforms the fermentable sugars into alcohol throgh the action of enzymes that are in the yeast, natural or added to the "mosto" that is introduced in large stainless steel containers. Fructose = alcohol + carbonic – anhydride.

This liquid that is left which contains a low percentage of alcohol (about 7%) is called "mosto murto" and now we need to separate all other things from the alcohol.

The art of Distillation

The technique of distilling is very old, Chinese used in 3000 B.C., in India 2500 B.C., Egipt 2000 B.C., Greeks 1000 B.C. and Rome 200 B.C. Distilling was mainly used to obtain what was later called by the Arabs alcohol, and for medicine or perfumes.

When in the VI century the Arabs invaded Europe the technique was introduced and adopted by this part of the world. Alchemists and Monks through many years improved the systems to produce of distillation.

The distilling of Tequila is done by most factories with an alembic still made of copper or stainless steel . (Again some large companies will use a continuos distilling system). The technique is basically used to separate the alcohol from other liquids and then fraction this alcohol by using heat generated by steam. So the "mosto murto" is introduced in the alembic still then heated to evaporate the alcohol and then cooled obtain liquid again. This is the first distillation where we obtain three parts "cabezas", "corazon" and "colas" (heads, hart and tails), the "cabezas" and "colas" are alcohol that is bad for consumption so it is separated and thrown away, the hart of this distillation is called "ordinario" and it is alcohol of approximately 24 proof. Then this "ordinario" is distilled again separating once more the "cabezas" and "colas" from the "corazon" which is now tequila at 110 proof. A third distillation is done by very few companies to improve quality and pureness (Porfidio in a couple of their tequilas and Casa Noble in all their tequilas).

Tequila Types

Tequila "Blanco" (Silver, Plata or Crystal) is simply the one that comes out of the second or third distillation which is then diluted from a 110 proof to a normal commercial proof of 78 to 92 and then bottled.

Tequila "Joven" (Gold) is the same "blanco" just adding color, body and flavor in very small proportions.

Tequila "Reposado" is the "blanco" after aging for at least 2 months and up to one year. Most companies will age in white oak barrels of about 200 liters although some will use 600 liter barrels. Bothe the 200 and 600 liter barrels are made of white American oak but a few companies will use French oak.

Tequila "Anejo" (Aged) is the tequila "blanco" after aging for more than a year. This tequila has to be aged in two hundred liter barrels which are also made of white French or American oak. A limited amount of tequilas will be left aging three to five years, such as Seleccion Suprema, Casa Noble Anejo and Reserva de La Familia.

This aging process, even if it is for two months, will give a unique flavor and aroma to tequila because of its nobility. The tannins in the wood will be dissolved through time into the tequila kept in the barrels giving special aroma and color.

The agave in Pre-Hispanic Times


The "Nahuatl" tribes were divided in seven groups: "Xachimilcas", "Chalcas", Teponecas", "Alcohuas", "Tlahuicas", "Tlaxcaltecas" and "Chimalhuacanaos, al came from the north of Mexico and all were subjected to the orders of God "Huitzilopostli" the Chimalhuacanos later separated and changed their name to "Mexicas", in honor to the ancient God "Mextil", which comes from the word Metl (agave or mezcal) and Xictli .

The agave was a sacred plant, considered providential and divine, the most ancient information that is available for study are the Pre-Hispanic scriptures, The "Tonalmatlnahuatl". These documents tell us through writings and paintings the history of the Aztec peregrination, and in them we find direct references to the agave. At the end of this travels they arrive to "Texcoco" where the sign of god tells them that is the place they should remain and build the great city of "Tenochtitlan" which means The house of "Tenoch" where the God of the agave lives. This was in 1325, being the indication of God an eagle standing in a cactus eating a snake.

The agave they were referring to was what we know as the "Tequilana Weber Azul", since the "Chimalhuacana" Tribe was established mainly in the "Xalisco" region, and here was where this agave was most vastly found. Some writing in the scriptures tell us about the "Mexicas" had learned how to cook the hart of the agave. This was done in ovens under de ground to obtain the "Mexcali" (cooked agave), great food source, specially during the dry season. It is also mentioned that they had learned to crush and obtain a juice that when fermented would give a beverage that would coursed special effects to a person. This drink was given to the priest, warriors, and offered to the Gods. This was the first step to what we know now as Tequila.

Agave transformed by the conquest of Mexico

Tequila is a result of combining the knowledge of the native Indians on cooking and fermenting agave, with the Spanish introduction of the distilling process into the new world. Hernan Cortez conquered "Tenochtitlan", hart of the only known Pre-Hispanic world at the time. In 1531 Nuño de Guzman discovered and conquered the "Chimalhuacanos", after this the Kingdom of "Nueva Galicia" was formed with its capital in Guadalajara, 1942.

There are many testimonials of important personalities of this time in "Nueva Galicia" in reference to the spirits that came from the agave plant.

Fray Tobio de Benavente Motolina, in his writings on the history of New Spain or "Nueva Galicia" he tells the story of agave plants that are cooked and used for food specially if done by a good "Teacher" the Spaniards will eat them like candy.

Bernal Diaz de Castillo in the "History Of The Conquest Of New Spain" we find that he describes how the natives would eat with great pleasure the cooked agave. He makes reference to a small congregation of people in the village of Tequila, word that means volcano or hill (cerro) of lava, word that comes from the "Nahuatl" roots "Tel-cerro" and "Quilla-lava". In another quote he describes people from Amatitan that know how to cook the agave and ferment the juices extracted from the hart of the plant.

With the Spaniards came the technology of distillation, although there is no specific data on when the fermented agave juices were first distilled there are specific writings of Felipe II king of Spain and successor of Carlos I, dictating the order that no native should consume drinks containing alcohol. In 1636 the president of the counsel of "Nueva Galicia" desided to lift the prohibition and instead established a Tax on all alcoholic beverages. This decision was ratified in 1671 by King Carlos II of Spain.

In 1742 Don Matias de la Mata y Padilla in his writings on the history of the conquest talks about wine made out of different types of agave, describing the blue agave and stating that the natives would prefer the one that was made from this plant. Establishing a definite difference in what tequila and mezcal were at the time.

In 1785 the Viceroy of Nueva Galicia dictated an order to stop production of all alcoholic beverages made there, in benefit to the spirits imported from Europe.

From Independence to Modern Times

The revolution dictated a growth in the establishment of distilleries of Tequila some of which survive until this day. In 1899 the production of tequila in the state of Jalisco became one of the most important industries. There were 39 distilleries in the state most being in the Town of Tequila.

In 1960 the struggle to obtain the Denomination Of Origin of Tequila started. Although respected for many years by many countries, it was until 1996 that the Denomination was confirmed and accepted by Europe.

Tequila can only be produced in a limited area of Mexico, being Jalisco the main source for all tequila and it should come from the plant known as "agave azul Tequilana Weber". At the moment there are many Tequilas that are known and recognized around the world , like Cuervo, Sauza, San Matias, Casa Noble, Orendain and more. Tequila is part of the great spirits of the world after a long and hard history for survival and acceptance.

Casa Noble has a very extensive web page (www.casanoble.com) where I was able to get a great amount of information regarding the company, its history and products. Casa Noble has a very interesting history starting in 1700s as a small distillery, which was part of this hacienda in Jalisco. Now it has remained a small distillery, which is based in the City of Tequila. Wilson Daniels represents it in the United States, which is a company better known for there up scale wine portfolio (www.wilsondaniels.com).

What makes Casa Noble so special is the care they have in all details. Starting with the basics, their own agave fields (3000acres), selection of the best blue agave (12 to 14 year old plants), natural fermentation (One of two distilleries that do it), triple distillation (Fist tequila to do this) and just a devotion to making the best tequila.

Casa Noble Crystal is a full body tequila, I would say it is as a very thick shiny spirit with a lot of light but I like better how lirubis puts it: "Once in contact with the tongue, you will feel a mild caress of the satiny smooth consistency of Crystal: a lavish coat of pure tequila teeming with sweet, delicate notes from the natural and slow fermentation process (at lower temperatures, the "mosto" acquires greater flavor from the mashed agave fibers and potent juice), so it is possible to trace the basic elements of traditional tequila: earthy, peppery tendencies on an ample bed of raw, fully matured agave plants."

The aromas I get are very strong cooked blue agave with a lot of citrus and a nice sweet touch but what is most amazing is the balance and complexity. The taste confirms the aromas with the blue agave always present, even long after the tequila is gone, the citrus is there also, some herbs and a touch of pepper. Casa Noble Blanco (Crystal) is not just one of the best tequilas but one of the best spirits I have tasted.

Some of the recognition this tequila has obtained is the double gold medal at the World Spirit Competition in San Francisco (all judges gave it a perfect score), New York Times selected CN Blanco as best spirit in the market, New York Post finds it one of the finest spirits, Testing Institute selected Casa Noble Crystal as best silver tequila and it goes on and on.

The presentation is elegant in a hand blown bottle with a special aluminum label and metal top, will look very elegant in any bar.

I recommend CN Blanco to be sipped slowly before lunch or dinner, it is a perfect aperitif. It goes well with a great variety of foods

This is a must try tequila.

Anejo, a style defined by time, Word and raw products, where each day of aging imparts its personality, hues and flavor. Tequila has already become prestigious throughout the world, creating a true tequila culture for lovers of this spirituous beverage to enjoy and venerate it, and like ancestors pay tribute to the goddess Mayahuel. Goddess of the maguey (agave) who had 400 breasts to feed her 400 children, this is part of the culture and mystique of tequila.

Tequilas that have made this possible are such as Casa Noble, Cuervo (although not my personal favorite), Heradura and definitely Tesoro de Don Felipe, or simply Tesoro as most tequila aficionados refer to this great tequila.

All of the Tesoro lines of tequilas, from the blanco up to the Paradiso are very special, made in small quantities in a traditional factory that up to this day uses the old methods as used in the 19th century. This gives a very old world feeling to Tesoro Anejo. This tequila has aromas that are very earthy, with a lot of herbs but at the same time combine the aromas derived by the wood it has been kept in, such as caramel, vanilla and a bit of coffee.

It has numerous aromas as I mention before, but the taste is not as exiting as the smell, you get a strong taste of wood and some cooked agave but there are not to many other notes, maybe some herbs, the balance is not that satisfying although it dose have a long finish. The color is bright with gold and copper tones and the body is thick, very nice.

Presentation is not that appealing, even if they did not want to have this expensive bottle they could have at least worked much more on the label.

It is one of the best anejos in this category and especially for the price but has no room with its older brother Paradiso or tequilas like Casa Noble Anejo or Seleccion Suprema from Herradura.

It's been said that tasting of tequila is a subjective process, but in reality it is analytical which makes it completely objective. The unconscious stimulus are defined as sensations but when these are measured, compared and integrated into the brain they stop being sensations and are converted into a perception that is totally conscious and that can be described.

Of all the perceptions without a doubt the aromatic development of tequila is the most important. The range involves that come from the blue agave, which intensify during production. The fruit, herbs and spice tones are obtained through distillation a process that fractions and separates the alcohol. The distillation also proceeds to separate the aromatic range that permits the definition of style and personality of the tequila. Vanilla, caramel, coffee, chocolate or almond come from the contact of the tequila with the wood of the barrels, made of American or French Oak; the notes of coffee or chocolate come from the aging of the barrel; the tannins that the wood contains give you the vanilla and others.

Finally we have to consider that the distiller of the tequila by the selection of the agave, the type of oven, the fermentation system, distillation process and specific wood used, will influence and give specific character to the tequila.

Casa Noble Reposado is one of my personal favorites, since I rated this tequila I have been able to visit the distillery and get an up close look at what it is all about. Let me list some of the things that I saw that were most significant:
Own Blue Agave (More than 3000 acres of plants)
Beautiful Distillery in middle of the Tequila region, just outside Tequila.
Own water source that comes from the volcano of Tequila
Stone ovens to cook the plants for 36-38 hours
Natural fermentation
Triple distilling
French white oak barrels of 200 litters
Aging of this reposado is for the longest time allowed by CRT or NOM

Casa Noble Reposado tequila is considered by far one of the best tequilas and spirits I have had the pleasure to taste. It has magnificent aromas, the cooked blue agave is the first thing you get, followed herbs and some citrus characteristic, also from the barrel there is vanilla, cocoa and coffee beans.. The color is dark but not to dark as products which have caramel added it has golden tones and dense body that slides down with ease. The atste is well balanced with again the great aroma of cooked agave combined with oak; there is a definite note of sweet almond accompanied by some citrus notes followed by the vanilla and coffee bean, maybe even a hint of chocolate. The after taste confirms the exiting sensations of the actual taste, it is long and sweet.

Presentation is elegant, sober extremely attractive, blue porcelain with a shiny platinum label as I found out later on, which is burned into the porcelain. The top is pewter and with a great big cork.

I would prefer to drink Casa Noble Reposado by itself in a nice glass with a spicy dinner. But you can also make the most sophisticated mixed drinks with it.

Tequila Casa Noble Reposado, a quote from a book on tequila published by one of the most respected companies in México, Artes de Mexico.

"This is a first-class product for anyone who appreciates truly authentic tequila. Its sparkling appearance and smoothness are proof of the care that goes into its elaboration, beginning with the selection of the finest Agave tequilana weber, blue variety. Stored undisturbed in white oak barrels, it acquires a very distinctive flavor with personality, pleasant to the taste. Its presentation in an exquisite hand-crafted porcelain decanter with inlays of pewter…" "…great creativity of Mexican Artisans"
Guia del Tequila
Artes de Mexico

"Casa Noble Reposado picked as best of year 2001"
Wine Enthusiast Magazine

"Just call this tequila "the Body." The relatively unknown Casa Noble comes in a bottle with Carmen Electra curves and has a smooth, silky texture—but enough bite to remind you that this is a high-octane, 80-proof liquid bombshell.
Warning: Bring your nasal plugs because the distinctive pepper smell is reminiscent of a big, fat jalapeño.
This was our bartending experts' first choice for introducing something new, unusual and downright super to your alcohol arsenal.
The big boys of tequila better watch their backs."
Stuff Magazine
by Grant Davis

Some New Ones Are:

- New York Times Voted Casa Noble Reposado No 1 Spirit in the Market

- New Yor Post included Casa Noble Reposado in their pick of finest tequilas

- Mexican Academy of tequila picked it as No. 1 for Mexico

By Grand Marnier

Million Dollar Margarita
2 oz. Casa Noble Reposado
½ oz. Grand Marnier
1 oz. Fresh lime juice
Shaken over ice

By Casa Noble

Shady Lady
1 oz Melon liqueur
1 oz Tequila Casa Noble
4 oz grapefruit juice
Pour ingredients over ice in a highball glass and stir. Garnish with a slice of lime.

Tequini
1 1/2 oz. Tequila Casa Noble
1/2 oz vermouth
1 Dash bitters
Pour Tequila Casa Noble over ice and strain into cocktail glass. Serve with a twist of lemon peel and an olive.
New Cocktails:
NOBLE SKY
1 1/2 oz Casa Noble Crystal
1/2 oz Blue Curacao
1 oz Malibu Rum
Pour ingredients into iced mixing glass, Shake and strain into cocktail glass, chilled.
Created byCoyote Café, Lori
NOBLE SUNSET
1 oz Casa Noble Crystal
1 oz Amaretto
1 oz Orange Juice
Grenadine
Pour ingredients except grenadine into iced mixing glass, Shake and strain into cocktail glass, chilled. Pour grenadine slowly to make a layer.
Created byCoyote Café, Lori
Green Apple Tequini
Ingredients:
2 oz. Casa Noble Crystal (Silver)
1 oz. Apple SchnappsSplash of Midori
Squeeze of lime juice, fresh
Mixing instructions:
Shake ingredients in mixing glass with ice, then strain into a cocktail glass. Slice of Green Apple for garnish.
By, Apple Bar in Austin, TX
Product Info:
http://www.casanoble.com/reposado.html

A complex and very ceremonial process where the taster has to focus all his senses on the appreciation of characteristics of each tequila he is going to taste. The taste should be done in a large snifter glass or the new designed tequila glass. No more than five tequilas should be tasted at one time.

A professional tequila taster will divide the tasting in several steps which will determine the personality of each tequila.

The fist step will be to check the brightness or luminosity of the tequila which he/she will do by lift the glass against a white light with a small inclination.

Second aspect to check is the color, the taster will place the glass against a white surface holding it by the base and with an incline as to see the center of the liquid, colors will vary depending on the type of tequila from grays to yellows and coppers. Also the shine on the sides which tequila gives will be evaluated, this will go from silvers to gold in different shades, also depending on the tequila.

Third will be to see the body, the taster will turn the tequila in the glass and will observe the time it will take it to start running down, also important is how close the drops are to each other. The slower it comes down and the closer the drops are the thicker the body, tequilas will go from a very light body to a grate body.

Forth, here comes the difficult part, analyzing aromas which is an ability that has to be learned through practice. Dived the top of the glass in three, the part closes to you is bottom, the middle is center and the farthest is top, the taster will place his nose to start at the bottom to smell the aromas, then to center and finally top, it will be very clear the difference in each section. Additionally he/she will bring up the aromas in the tequila by swirling it in the glass and placing his nose again in the bottom, then center and again top, which will again give different aromas. Each step in the production process of tequila plus the agave itself will be the cause of this great variety of notes.

The taster now will try to confirm the aromas by tasting the tequila, he will take a small sip and place it in the mouth for about 5 seconds then take air through the mouth and breath out through the nose. This should give stronger notes confirming the ones that were obtain through the nose. (This may take a little practice)

Drink only Tequila 100% de agave

At the end of the XVIII century the illustrious naturalist from Sweden, Carl Van Linneo, gave the fist step in the scientific investigation of the agave plant. It was classified then and named agave which means "magnificent" or "admirable" in Latin, and "Noble" in Greek. Later on the agave Mexicana started to be known and studied.

According to French chemist, Leaon Diguet, who was in the area of Jalisco around 1898, a botanist with last name Weber was the first to identify the "agave tequilero" or blue agave. In 1902 in the Museum Buletin the name Agave Tequilana Weber was proposed, this bulletin also described all the characteristics of the plant. The blue was later added to the name since it was the color that the plants would present when they were healthy.

The "Agave Azul Tequilana Weber" (Blue Agave Tequilana Weber) belongs to the vegetable category and its sub-category is "Funerogamas", having only one sexual organ visible; it is under the class "Angiosperma" because its seeds stay inside the plant and the sub-class is "monocotiledonea"; its order is "Aparagales" and family of "Agavaceas".

The Blue Agave should be planted in dry season, the tool to do this is called "Azadon". Planting can be done from a seed but agave shoots that come out of the plant when it is 3 to 5 years old are generally used, these shoots are called "hijuelos". The harvesting or "Jima" of the agave is done when the plant is mature, this will take from seven to 12 years. The "Jima" is done by cutting all the leafs (Pencas) of the agave with a tool named "Coa de Jima" (a type of round spatula in the end of a long stick) leaving only the hart of the agave or "piña". The piña is then used in the production of tequila.

Look for brands like Patron, Casa Noble, Chinaco, Tesoro that only produce tequila that is made 100% from Agave Azul Tequilana Weber.