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Santana’s Casa Noble Tequila is now in the Philippines

Iconic American rock guitarist Carlos Santana is Casa Noble’s CEO and part-owner. Photo source:

With the traceable influence of Mexico in the country’s cultural fiber (think of the Manila-Acapulco trade during the Spanish colonial era), it’s small wonder that Filipinos celebrate Cinco de Mayo—or at least use the date as a warrant to munch nachos and tacos, or drown in Mexico’s inebriating gift to the world: tequila.

According to model Borgy Manotoc, despite the notoriety of tequila among younger drinkers, it still boasts itself as one of the world’s best alcoholic beverages.

“Tequila’s got a very bad rep sometimes because everyone sees it as just a shot of alcohol and some young people have a bad experience because they say it’s a little bit difficult [to drink],” he said.

“But I think when they understand the product and they understand the flavor of the tequila, they will start to really appreciate the taste, and not just the fact na medyo matapang siya,” Manotoc added. He also said that tequila has a “flowery” taste that people will only appreciate once they start to get acquainted with the said drink.

Tequila is an alcoholic drink produced from blue agave plants growing at the culturally-rich state of Jalisco in Mexico. Aside from drinking it straight or served on a shot glass rimmed with salt with a slice of lime, it is also mixed with orange liqueur, lemon and lime juice to make famous margarita.

So how is tequila made?

These blue agave plants take more than a decade to fully mature and when they do, they are taken out of the grown and their leaves removed until the core or piña is left. Next, they are taken to the distillery and cut before they are loaded into special furnaces to roast the piñas. After cooking them for about thirty-six hours, the cooked cores are shredded and the juice is extracted, which will be fermented for five days.

After fermentation, the tequila is distilled twice, or thrice in other distillers, to produce the nice aroma of the blue agave plant and at the same time, for the tequila acquire its pure taste. While most of tequilas are ready after distillation, some of them are aged for two months to obtain the golden color. However, distillers such as Casa Noble age some their tequilas for one year, while others last up until five years, which makes it the oldest tequila in the market.

Casa Noble’s variations include Cyrstal, Reposado, and Anejo. Photo source:

At a recent product launch of Casa Noble held at the Opus Lounge in Resorts World, Manila, tequila aficionados gathered together to enjoy shots of the premium drink. Borgy, who was one of the event’s guests, says, “Casa Noble is all about the product. There are no shortcuts in the production. Everything is done to the highest quality. This is the same family that’s making tequila and growing agave plants from the same place for 300 years, so they have really perfected their craft in a way that nobody else has done.”

Interestingly, Carlos Santana, a Mexican, multiple Grammy Award-winner, and iconic Rock and Roll Hall of Fame member, has joined the Board of Casa Noble and is now one of the owners of the brand.

“It is the only tequila in the world that is [certified] USDA organic. It means that on the entire property that produces the product, there are no chemicals used, no pesticide, and even vehicles that come in should have their tires sprayed so they don’t pollute the property,” he furthered. Manotoc also serves as the brand’s ambassador to the Philippines.

Casa Noble is brought to the Philippines by Calvo Imports, Inc., owned by the same people that brought Pacific Xtreme Combat (PXC). Watch PXC at AKTV, TV5′s sports and lifestyle channel.

Casa Noble as seen on the bar of Opus Lounge in Resortsworld, Manila. Photo by Dino Mari L. Testa,

Santana’s Casa Noble Tequila is now in the Philippines

Source: – Lifestyle


Over the years Casa Noble Tequila has been written up as the Best of the Best in the 100% Tequila Category.
Many times Casa Noble Tequila is compared to a handful of 100% Tequila’s but never to PATRON. WHY?
Read here….
Posted: 05/04/2012 7:29 am

It happens every year. I get a bunch of tequilas or mezcals or agave nectars or orange liqueurs in the mail. I think, well, this margarita-centric stuff doesn’t fit with the in-depth exploration I’m working on of schnapps made in the greater West Virginia area, or the pastrami-flavored vodka review I have to write for next week. I’ll leave it until Cinco de Mayo. Inevitably, before I know it, it’s Cuatro de Mayo, and instead of writing about tequila or anything vaguely Mexican, I’m working on a piece about chocolate chip cookie-infused aquavit, or the best armagnacs to drink with Cheez Doodles.

So, without further ado, here’s a quick little shout-out to some of the best tequilas and related products I’ve had the pleasure to sample over the last year, and to the PR flaks who faithfully remind me about Cinco de Mayo starting in, oh, November or so.

Here’s to you, Casa Noble Tequila, whose blanco, reposado and añejo are all among the finest tequilas you can quaff. My favorite is the añejo, triple distilled and aged in French limousin oak barrels, with a damn near perfect balance of vanilla, agave and earthy/grassy flavors and a long, smooth finish that will leave you going “Aaaahhhhhh….” And the bottles are as attractive as the tequila inside is delicious.

Muchas gracias, Dr. Adolfo Murillo, creator of Tequila Alquimia, one of the best tequilas you’ve probably never heard of. Certified organic and housed in bottles made from recycled glass, Alquimia is both earth-friendly and mouth-friendly. The blanco may be the best I’ve tried all year, with soft anise and grape notes that make it delicious both in a margarita and sipped on its own. The reposado is a stunner as well, with strong vegetal, vanilla and pepper notes. And the añejo is simply out of this world — soft and velvety, caressing your taste buds and doing everything but singing Mexican folk ballads softly in your ear. If you see Alquimia at your local watering hole or liquor store, don’t hesitate. One sip and you’ll be thanking Dr. Murillo too.

A hearty ¡ay, Dios mio! to Patron, the groundbreaking premium brand whose Gran Patron Burdeos will run you in the neighborhood of $500-700. Patron blew my mind and broke me out of the Cuervo Gold ghetto when I first tried it in the ’90s. But after the distillery was moved in 2002, its quality and reputation suffered, to the point where it’s de rigeur for serious tequila fans to either ignore or belittle the brand. This super-high end bottling, finished in vintage Bordeaux barrels and housed in stunning handcrafted black walnut boxes, has had its share of both ecstatic and horrific reviews. I’m closer to the ecstatic camp. It’s definitely an odd one, with the Bordeaux barrels giving it flavors of dark fruits and more intense caramel notes than you’d find in a typical tequila. But of course, it’s not supposed to be a typical tequila, is it?

Big Cinco de Mayo props to Milagro Tequila, who sent me one of the spiffier gift packs I’ve gotten in recent memory. The “World’s Freshest Margarita” kit included a Boston shaker, a lime press — essential for margarita making! — Milagro’s own Silver blanco tequila and agave nectar, fresh limes and a beautifully bound hardcover recipe book, containing recipes for margaritas and much more, in a handsome tote bag to carry it all. Is it the world’s freshest margarita? Well, I guess it’s in a tie with every other margarita made with fresh squeezed lime juice. But it’s tasty, that’s for sure — Milagro Silver makes a fine margarita. On its own, it’s got a lovely, herbal and slightly mineral flavor with a bit of citrus on the entry. As a mixer, it’s full-bodied enough to stand up to whatever you throw in with it.

As for the agave nectar included in the kit, I much prefer sweetening my margs with orange liqueur (or triple sec or curaçao), which complements the agave in the tequila in a way that simply adding more agave in the form of nectar can’t. Which is why I tip my chapeau to Mandarine Napoleon. Sure, it’s French, but your margarita definitely won’t mind. Most orange liqueurs use a neutral spirit base, but Napoleon, like Grand Marnier, uses a cognac base, which gives the whole shebang a much deeper, richer and more complex flavor. It also uses Sicilian mandarine oranges rather than the more traditional curaçao oranges. It’s a liqueur, so it’s a little sweet and syrupy when consumed on its own, but it makes for a mean mixer, comparable to Grand Marnier itself. And legend has it that this stuff was first created for Napoleon himself. Pretty cool, right?

Mixing rum and tequila? Sounds gross, right? But not if you flavor your margarita with Rhum Clement Creole Shrubb orange liqueur, which uses Clement’s superlative rhum agricole (meaning rum distilled from cane juice rather than molasses) as a base. It’s got a beautiful, zesty orange flavor that’s lighter and less sweet than most triple secs, and a finish that’s got a lot of wood as well as orange notes. I wouldn’t have believed that it could work in a margarita… until I tried it. A big “¡Saludos, amigos!” to Martinique’s finest.

And last but not least, a misty-eyed “Yo recuerdo, querido” to El Teddy’s, the legendary and long-gone Tribeca watering hole. As a callow youth in the mid ’90s, uneducated in the way of drinking for quality instead of quantity, El Teddy’s opened my eyes to the magic of margaritas. Cocktails with fresh ingredients and premium spirits weren’t as ubiquitous back then as they are today. To taste a ‘rita made with fresh-squeezed lime juice and a tequila that wasn’t Cuervo Gold — and shaken in a shaker rather than frozen in a blender, no less! — was an eye-opening and mind-expanding experience that will stay with me until the last sip of tequila crosses my lips. I miss that place to this day.

¡Tenemos que beber ahora! Happy Cinco de Mayo, everyone!

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