The Tasting Panel magazine

August 2014

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Page 27 of 117

26  /  the tasting panel  /  august 2014 IN-PERSON "T his is an exciting time for white tequila," Jose "Pepe" Hermosillo, CEO of Casa Noble Tequila, assures us as we meet with him at Gracias Madre in West Hollywood, CA. The vegan restaurant is becoming heralded for its agave spirits-only cocktails that are outside the norm, thanks to Beverage Director Jason Eisner. "There's a recogni- tion for quality tequila at the same time," Hermosillo notes. Hermosillo mentions that Casa Noble is one of the first organic tequilas on the market. "We are always evaluating how to improve our tequilas and better the company, from our dedication to triple distillation back in the 1990s, to our innovative use of custom new French white oak Taransaud barrels," he explains. "We debuted Casa Noble Extra Añejo Single Barrel in 2005, recognized by Cocktails by Design FRESH INGREDIENTS AND SEASONAL SASS SET THE MOOD FOR AN EVENING WITH CASA NOBLE TEQUILA'S MAKER, JOSE HERMOSILLO CEO/Founder of Casa Noble Tequila Jose "Pepe" Hermosillo at Gracias Madre in West Hollywood, CA, where some unique ingredients were used to create signature summer cocktails with his super-premium tequila. by Meridith May / photos by Jeremy Ball

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