Established in 1776 in the city of Tequila, Casa Noble was acquired in 1990 by Jose 'Pepe' Hermosillo, the seventh generation of his family to run a tequila distillery. The boutique distillery makes their tequila solely from blue agave grown organically (certified USDA) on 650 hectares of their own land in the hills of Jalisco. Mature agave plants (over ten years old) are hand-picked and their hard cores (piñas) are slowly steamed in a stone oven for 38 hours to convert the carbohydrate (inulin) into fermentable sugars. The soft piñas are then placed in a press to extract the sweet juices. To ensure quality, Casa Noble uses a gentle screw mill instead of a roller mill for this process. The latter, while resulting in less wastage, extracts more astringent flavours.
The juice is then put into stainless steel fermentation vats where ambient yeasts carry out the fermentation. After fermentation, they distil their tequila three times, a process that ensures an extra smooth drink. Casa Noble was named 'Tequila Producer of the Year' at the 2016 International Spirits Challenge, as well as the Blanco Tequila picking up numerous gold medals recently..