As a part of my season-long partnership with Casa Noble, I spent a weekend in Tequila, Mexico to find out exactly how tequila is created. Similar to how champagne only earns its name by originating from a specified region of France, an agave drink only earns the title of tequila if its blue weber agave is harvested from the the Tequila region of Mexico. Tequila’s landscape is stunning – similar to the vineyards of Sonoma County. The moment we entered Casa Noble’s premises we were immediately welcomed by a scene of endless blue agave.

These are not giant pineapples, but are actually blue agave hearts or pinas. Casa Noble steams these hearts for 36 hours and eventually distills them into a liquid that is known as tequila. The result after triple distillation is their purest expression: Crystal, a tequila with spicy notes of pepper.

This gentleman is a jimador, or an agave harvester at Casa Noble. His swift precision and skillful hands told of the wonders of his experienced caringfor the agave fields.

Last but not least: Exploring Tequila Town after our tasting with Pepe. 

This post was created in collaboration with Casa Noble.

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