The grounds of Case Noble resemble a French or California vineyard.
A Jimador prepares to harvest Blue Agave plants.
A Jimador cleans a Blue Agave down to its heart with his Coa.
Harvesting leaves the remains of the stripped Agave and the harvested core.
Large ovens slowly toast the Agave to carmelize the sugars.
Large tanks hold the nectar as it's cooked into alcohol.
Huge stills process the fermented Agave Nectar into pure, non-aged Tequila.
Casa Noble uses oak barrels from France to age its Tequila.
Countless bottles of different vintages and types are kept in the barrel room.
The Casa Noble barrel room holds a special tasting table.
Visitors can taste three different ages of Casa Noble Tequila.
A small chapel on the Casa Noble grounds welcomes visitors and employees.