Angela and I spent some time in Mexico in April, a week in Oaxaca, then several days in Mexico City on the way back to Los Angeles. Those days included the sampling of a good number of tequilas and mezcals and an afternoon at Lalocura, a palenque. The trip was good, and I came home determined to drink more tequila (I am more partial to mezcal.)
July 24 is National Tequila Day in the United States, so that gives me a great reason to write about two bottles that I sampled recently, a blanco and a reposado, the former from Mi Campo and the latter from Casa Noble.
First, for those who are not overly familiar with the terms, a primer: reposado, which means “rested” in Spanish, is aged in oak barrels for a minimum of two months but less than 12 months, while blanco (“white”) must be bottled within 60 days from when it comes off of the still. Both of these types are worthy of your attention, depending on your palate and preferences. (There is also añejo and extra añejo/extra aged, not to mention mixto versus 100 percent blue agave. I’ll leave these terms for another time.) Note: Both of these bottles are 100 percent Blue Weber agave.
Back to the tequilas of the day. I begin with the Mi Campo, which is fermented in open-air tanks then double-distilled before resting for as long as one month in French oak barrels that previously held chardonnay.
In a glass, the Mi Campo appears mostly clear, but held up to a light source a faint yellow hits the eye, a mark of resting in barrel. Aromas of coconut, toasted almond, and orange peel are evident, as well as a hint of vanilla and a beguiling note of chocolate. On the palate I appreciated orange and, to a lesser extent, honey. A touch of agave herbalness is there, but a touch only, and some might pick up green and black pepper, as well as bell pepper. Whether you find the finish sweet or not depends on your palate; the effects of the barrel are certainly there. This is a solid tequila for the price, around $25. Search here.
(I ran across conflicting sources when I attempted to determine if Mi Campo Blanco contains any additives. The brand says nothing is added, while some drinkers say that because Mi Campo is made at La Cofradia distillery (NOM 1137), a facility that produces both additive-free and additive-containing tequilas on a contract basis, there is bound to be some measure of additives in Mi Campo. Some even speak if the “Cofradia taste,” which they describe as “funky” or “solventy.”)
The Casa Noble Reposado spends 364 days in new French oak barrels, edging right up to the añejo neighborhood. It has a lovely muted amber color in the glass, one I find inviting. On the nose it is distinct, sharp, full of pepper and bitter orange, perhaps even burnt apricot. A taste offers hazelnut, a hint of cinnamon, closing with soft vanilla and chocolate. I did not find anything obtrusive about the effects of the barrel here.
I liked this tequila quite a lot, and can see myself sipping it on a regular basis. I think it would appeal to both casual drinkers of tequila and those who consider themselves aficionados, and that’s a good place for this bottle to be. It has an SRP of $49.99. Search for it here. I’ll likely sip the Casa Noble, and use the Mi Campo to make Margaritas, Ranch Water, and Palomas.
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