The following reviews are from Drinkhacker
Casa Noble Crystal (Blanco) – Pungent on the nose, with deep, deep agave notes, white pepper, and cayenne. The body isn’t nearly the agave bomb you might be expecting. It is both sweet and peppery, but not really vegetal at all. Instead you’ll find notes of tart lemon juice, caramel sauce, and a touch of rhubarb. Very well crafted. Everything a blanco should be. A / 34.99
Casa Noble Reposado – Spends 364 days in French white oak, making this a very well-aged reposado. The nose has that trademark peppery pungency of the blanco, but with an undercurrent of stone fruit — peaches and apricots — to give it some balance. The body is very fruity, slight tropical notes atop lemon and oranges, plus notes of chocolate peppermints and ample wood-driven vanilla. It doesn’t drink nearly as leathery and “old” as my prior comments indicated, but perhaps that’s just my increased experience with tequila over the last five years talking. Still delightful, either way. A / 49.99
Casa Noble Anejo – Aged “to perfection” for two years in French white oak. Nicely dark, but not overdone. That peppery agave is still front and center on the nose, with more of a caramel/marshmallow character attempting to overtake it. The body shows that it’s a silky dessert sipper all the way. The palate starts with bittersweet chocolate and graham crackers, then hops to burnt caramel and dark brown sugar notes. The fruit is absent save for a little flamed orange peel, which plays nice with the molten chocolate cake character that bubbles on and on on the finish. A benchmark anejo that mixes a racy attack with a silky sweet finish. A+ / 57.99
I’ve recently been doing some research on the original recipes of classic cocktails such as the Martini. Now I’m not talking about Vodka-tini, Strawberry-tini, or any of the thousands of other tini’s that you see on menu’s today. I’m talking about the original Martini. It’s made with Gin.
I was in a bar/restaurant just last night and I told the young man who arrived at our table that I was in the mood for a Martini. He asked what kind of Vodka I preferred.
That is just wrong.
What really surprised me was the reliance on bitters in the drinks of the 1920’s. Even in Martini’s. While most modern recipes do not even mention bitters, they were apparently very prevalent in the classic cocktails of the 20’s.
This from Wilkpedia – A bitters is traditionally an alcoholic preparation flavored with botanical matter such that the end result is characterized by a bitter or bittersweet flavor. Numerous longstanding brands of bitters were originally developed as patent medicines, but are now sold as digestifs and cocktail flavorings in the contemporary market.
So anyways back to the classic Martini. After numerous tries (I assure you, not all in the same night, and never during daylight hours) I have arrived at this recipe that I kind of like…
2 1/2 ounces Green Mountain Organic Gin
1/2 ounce Dolin Dry Vermouth
2 dashes of Bitter Truth Old Time Aromatic Bitters
2 Blue cheese stuffed olives
Fill a large Martini Glass with crushed ice. Wait for glass to get cold. Have patience. Fill your shaker with Gin, Vermouth, and Bitters. Pour ice from Martini Glass into shaker. Stir about 25 times vigorously. Stick a toothpick into olives and place in glass. Strain drink into glass.
And dump the ice! I have personally never understood why a bartender would ask if you wanted the ice (quite a few do). It’s done it’s job!
Enjoy. (limit 2)