Issue link: http://digital.copcomm.com/i/759555
DEPARTMENT HEADER 102 / the tasting panel / december 2016 Zach Patterson: Casa Noble Tequila Casa Noble may have only been started in the 1990s, but it's already developed a reputation as a top-notch tequila. The mature blue agave plants are cooked in traditional stone ovens for 38 hours and utilize 100 percent natural fermentation. The Añejo expression is aged much longer than official age require- ments: two years rather than the required one year minimum. What the Mixologist Loves: "I have visited the Casa Noble Distillery several times. I love that they are certified organic and their entire estate is sustainable. That is a practice I'd like to see more distilleries focus on, not just tequila but across the board. The overall craft and care they put into producing such a beautiful tequila really highlights its premium quality. Also the unique difference in the selection of their very, almost overly ripe agaves adds to a beautiful natural sweetness that carries through to the final product." Jack-O'-Noble ◗ 1½ oz. Casa Noble Añejo ◗ 3 oz. pumpkin spiced horchata* ◗ ½ oz. Lustau Manzanilla Sherry ◗ ¼ oz. Camus VS Cognac ◗ ½ bar spoon Hamilton's Pimento Dram ◗ 1 dash Angostura Bitters Light-shake all ingredients together. Strain over Ice. Top with coconut-vanilla foam and fresh grated nutmeg. Drink and enjoy the fall! *Pumpkin S piced Hchata Pumpkin Purée Take out seeds and pulp from a pie pump- kin. Cutinto 1-inch pieces. Cryovac and sous-vide for two hours at 140 degrees. After two hours, take out and let cool. Remove pumpkin shell. Purée pumpkin and sugar at a 500 grams to 150 grams ratio. Sugar blend should be 75% evaporated cane and 25% light brown sugar. Horchata Mix ◗ 1 cup long grain white rice ◗ 1 cup coconut milk ◗ ¾ cup evaporated cane sugar ◗ ¼ cup light brown sugar ◗ 1 cup water ◗ 2–3 inch Ceylon cinnamon sticks ◗ ¼ cup toasted almonds ◗ ¼ cup toasted hazelnuts Toast rice and cinnamon until rice has browned (do not burn). Add all ingredients together. Let sit in fridge for 12–24 hours. Remove from fridge and blend all ingredients. Strain out the liquid. Then blend the horchata mix with the pumpkin purée. This creates your final pumpkin spiced horchata! Drink as is, or add to the recipe provided for an adulterated version. Zach Patterson, owner, Melrose Umbrella Company. W I N N E R