Issue link: https://digital.copcomm.com/i/488317
122 / the tasting panel / april 2015 Among its classic décor, 23 acres of cul- tivated gardens and historic ballrooms at The Langham Huntington in Pasadena, CA, Casa Noble Tequila looks (and tastes) at home—with both the brand and the property maintaining an air of sophistication while simultaneously adhering to tradition. Sitting in The Royce, an airy and elegant wood-fired steakhouse in the hotel, Director of Food and Beverage Vern Lakusta delights in the growth of the tequila category: "We have doubled our tequilas in the past three years. It has come such a long way; now it's about terroir and barrels and complexity. It's also less about tequila cocktails and more about sipping and appreciating the spirit." Made from agave grown for up to 14 years and slow-cooked for 38 hours in stone ovens, Casa Noble's USDA Certified Organic tequilas undergo 100% natural fermentation before being triple distilled. Its portfolio includes Crystal, an unaged silver; a Reposado, aged for 364 days in French white oak barrels; an Añejo, aged for two years in French white oak barrels; and a limited number of single barrel edition tequilas. Lakusta admits: "I am a big bourbon drinker, so I especially enjoy the smooth- ness of Casa Noble—the Añejo is my go-to tequila. It's also been a big hit with the staff and guests; we did a tasting at one of our jazz nights and everyone really loved them." Finding Its Home: Casa Noble PHOTO: CAL BINGHAM Casa Noble Añejo has become the "go-to tequila" for Vern Lakusta, Director of Food and Beverage at The Langham Huntington in Pasadena, CA—seen here pondering the complexities of the spirit.