Casa Noble Joven
Few 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.
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.