Tag Archives: joven

Casa Noble Joven Review

Casa Noble Joven

 

CasaNoble_JovenFew spirits I’ve tasted—tequila or otherwise—grabbed my attention the way Casa Noble Joven did when I tasted it at the distillery two years ago. Traveling with a press group led by the distillery’s CEO, Pepe Hermosillo, we’d consumed multiple expressions of Casa Noble while there. But this one, packing a 104 proof punch, was simply electrifying.

Not because it was hot or a peppery-boozy tongue lasher, but because at nearly still strength and without any aging, the tequila told the story of the agave from which it came better than any I’d had at that point in my life.

A couple of my peers didn’t agree. They weren’t comfortable with the proof and said Joven overpowered their palates. I thought privately, “You’re missing out! Try it again and get used to it!”

Drinking this way is part of life where I come from in Louisville, Ky. That’s Bourbon Country, where high-proof spirits are preferred by many because that’s where the flavors are. Sure, it takes practice to nose and sip such rocket fuel correctly, but it’s worth it when you taste George T. Stagg 141 proof or a barrel-strength Four Roses.

But Casa Noble Joven didn’t demand such patience. It was—to my palate—immediately drinkable after a few swirls in the glass. Instead of a burn, it felt as if slightly carbonated, a delightful buzzing sensation.

The nose was abundantly fragrant: floral, tropical-fruity and loaded with heaps of roasted agave. It may still be the most inviting tequila I’ve ever nosed. The flavor was lush, laden with sweet agua miel, spicy white pepper and highlands agave minerality. Unlike some of my colleagues, I wanted more and received it in a generous pour from Hermosillo, who smiled in approval.

Two days later, at a tequila dinner in Louisville attended by Hermosillo, I met a liquor store owner who’d bought an entire barrel for his store and was having it bottled. I had to have one. Once acquired, I rationed it out slowly and carefully, treasuring it.

Don’t miss this part: That turned out unnecessary when I made a cocktail with it. Here’s why. Even though I love Joven straight, my standard 2-ounce pour of tequila (any spirit) took over the drink, not the desired effect. Next time I used 1.5 ounces and it was perfect. I’d never had a better margarita.

But wasn’t it too costly at $50 a bottle to use in a cocktail?

Not at 1.5 ounces per pour. When I did the math, I figured out that using Joven to make the ultimate margarita (scratch sour mix only) was actually less expensive than pouring 2 ouncees of Casa Noble’s 80 proof Crystal. Crystal is an exceedingly fine blanco, but its younger brother is even better.

Cannot recommend this one highly enough—if you can find it.

 

stephen coomes, steve coomes,About Steve Coomes

Tequila Aficionado is proud to welcome rising star in tequila and travel journalism, Stephen Coomes, as a Contributing Writer and Reviewer.  His steady gigs include roles as contributing editor for Nation’s Restaurant News (the U.S. restaurant industry’s largest publication), restaurant critic and feature writer for Louisville magazine, feature writer for Edible Louisville and Seafood Business magazines, Kentucky travel and dining contributor for Southern Living, and dining blogger for Insider Louisville. He also writes marketing, PR, web copy and ghostwrites for numerous private clients.  You can visit Steve online at www.stevecoomes.com.


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Mestizo Mezcal–A Perfect Convergence of Cultures

 

Mestizo logo

 

When we first met Arturo Palencia, co-founder of the award winning Mestizo Mezcal, we were struck by his boyish charm and seemingly tender age.  We were surprised to discover that this thirty-something was no newcomer to the competitive and often brutal spirits industry.

In this clip, Arturo tells how he became involved with mezcal and the surprising birth of Mestizo.

 

What’s In A Name?

According to Wikipedia, the term mestizo refers to a person of combined heritage, usually European (Spanish) and indigenous peoples of the Americas.  The term was later used as a racial category during the Spanish Empire’s control of its colonies.

During that colonial period, mestizos became the dominant race in many Spanish speaking countries in Latin America, including Mexico.

Today, Hispanic or Latino is the more appropriate term, but for Arturo the meaning of mestizo for his mezcal is much more poetic and thoughtful.

 

 

Jessica Rosman (right), co-founder of Mestizo.

Jessica Rosman (right), co-founder of Mestizo.

A Formal Introduction

Arturo and co-founder, Jessica Rosman, spent countless hours journeying throughout the mezcal producing regions of Mexico in search of the perfect single village, settling on Santiago Matatlán, Oaxaca.

In this taped portion, Arturo introduces us to his 4th generation maestro mezcalero and his nearly 300 years of tradition.

With more brands popping up at an alarming rate in the current booming mezcal market, Arturo discusses Mestizo’s process in gauging its target audience that is looking for a more palatable mezcal.

Fat Ass donkey logoDoes This Donkey Make My Ass Look Fat?

 

As a college student in the mid-2000s, Arturo was actively involved in the initial launching of the infamous Fat Ass Tequila.

Produced as an old style tequila in a hand blown bottle, and marketed to the Spring Breakers that invade Cancún and Cabo San Lucas,  it became wildly popular with both connoisseurs and young people, winning numerous awards along the way.

Then, it virtually disappeared from store shelves.

Here, Arturo describes what it was like to be on the ground floor of this provocative brand.

 

Truly Handcrafted

Mestizo Mezcal añejoWords like artisanal or handcrafted are loosely bandied about in the spirits industry these days.  But, whether as a young college student helping friends launch their tequila brand, or today, plotting Mestizo’s success, Arturo Palencia’s focus hasn’t changed–

To bring to market a high quality spirit while preserving its tradition.  In Mestizo’s case, maintaining consistency and promoting sustainability also go hand-in-hand.

In this snippet, Arturo reveals how Mestizo does both by their unique barrel aging process.

 

 

One Thing…

Like the name illustrates, Mestizo Mezcal has centuries of pedigree, and from Arturo Palencia’s point of view, the future promises to hold true to its roots.

Dii’zh bèeyuu!

(cheers and good health in Zapotec)

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Sipping off the Cuff: Toro Dorado Plata

Mike Morales and Alex Perez of Tequila Aficionado taste and review Tequila Toro Dorado Plata.

 

Toro Dorado Plata

Have you tried Toro Dorado Plata yet?  Tell us what you thought in the comments section below!

 

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