Tequila, Jalisco (PRWEB) April 27, 2005
The U.S. Consul General for Guadalajara, Ms. Sandra J. Salmon and her husband Mr. Lawrence R. Salmon, along with a distinguished group of the American Consulate in Guadalajara visited the Casa Noble Distillery. The tour began in the adjoining blue agave fields to distillery, where Quirino, the head ÂJimadorÂ (or agave harvester), made a demonstration on the harvesting technique. Some guests got involved firsthand and had fun learning how to perform this hard chore. After all the hard work in the fields it was time to visit the distillery, where the whole production process of Casa Noble Tequila was viewed and explained in detail: from the traditional cooking to the triple distilling. Next on the schedule was a mandatory visit to the Tequila Museum, where hundreds of pieces of Mexican art related to Tequila and a part of its history are on display. The final stage of the visit was in the barrel facility where a toast was made to Tequila and of course, a big toast to USA.
Ms. Sandra J. Salmon and the rest of the group were invited to join Jose Hermosillo and Carlos Hernandez from Casa Noble for lunch, where adorned tables with small Blue Agave plants and long white linens were set under the 100 year old mango trees, where traditional Mexican food was served accompanied by Casa Noble Tequila. The guests enjoyed the food and tequila along with Mariachi music and a show of skilled Charros and their horses.
The Casa Noble Distillery dates back to the 1700Âs and is situated in the outskirts of the City of Tequila, in an area of more than 100 acres of beautiful trees and ÂBlue AgaveÂ. The Distillery itself is set in the middle of this blue and green scenario.
About Casa Noble:
For many years, our love, pride and passion in producing exceptional Tequila has been demonstrated in Casa Noble's quest for perfection. The result is a unique concept that blends originality in both the superior tequila and their decanters.
Casa Noble ultra premium Tequilas begin as carefully selected individual 10-year-old plants of Blue Agave. Each one must meet the strict requirements for water and sugar content. Then, slow-cooking for 38 hours in stone ovens is mandatory procedure. Using only the core and hearts of the agaves, we extract their potent juice. The fermentation process is 100% natural, followed by a triple distillation. The result is Tequila so pure and full of agave flavor that it has elevated the concept of tequila to new levels around the world.
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