Marqués de Casa Noble 

With so much talk of unsustainable production methods in tequila – which has a limited geographical area in which it can be produced, and is made from a plant that takes years to mature – one brand that stands out is Casa Noble. In the highlands of Jalisco, the Hermosillo family has long been committed to preserving the environment, making their own natural compost to fertilise the rich volcanic soil and being the first tequila producer to be certified organic.

The distilleria has now released a limited-edition epitome of its craft: Marqués de Casa Noble Tequila. This añejo tequila also shows off another important aspect of Casa Noble: its barrel ageing. This is done in virgin French-oak barrels from the Allier forest. The result is a complex flavour profile and gorgeous golden-brown colour.

Every bottle of Marqués de Casa Noble is a culmination of years of expertise and passion overseen by founder and maestro tequilero, José Pepe Hermosillo. His meticulous attention to detail is evident at every stage of production. From the hand-harvested agave to the artful ageing process, each element is carefully controlled to ensure a spirit that is both complex and exceptionally smooth.

Hermosillo’s vision comes to life through the blending of 12 extra añejos (aged over years) and nine añejos. An añejo is aged between a year and three, while an extra añejo must be at least three years old; but many of the extra añejos are five years old. However, tequila takes the youngest spirit in the blend as its defining factor, so this is an añejo.

The initial notes of cooked agave sweetness, vanilla and ripe fruits are elegantly complemented by hints of peach and roasted nuts, underscored by spiced accents. The finish is nothing short of indulgent, with lingering hints of white chocolate, pecan and almond.

casanoble.com

Ochre at London’s National Gallery 

Tequila and a museum filled with priceless national treasures might sound like an accident waiting to happen, but after an afternoon of wistfully pondering artists’ inner workings, one might just fancy indulging their own creative side with the help of a little liquid inspiration. London’s National Gallery is certainly of that mindset, opening its adjoining restaurant and bar Ochre in 2022. Cool marble, elegant neutrals and plush sofas set the tone for the refined space – a haven away from the school trips and neck-craning tourists that flock to the gallery.

The National Gallery is on a bit of a Mexican wave at the moment. March 2025 sees the start of a José María Velasco exhibition. More immediately, Ochre has partnered with British tequila brand El Rayo. The brainchild of childhood friends Jack Vereker and Tom Bishop, El Rayo was founded after a suitably drink-fuelled evening of big ideas saw the pair pack their bags and head for Guadalajara. Discovering a wholly contemporary Mexico, they decided to launch a 100 per cent agave, authentically created tequila to capture the flavours and spirit of the dynamic and vibrant country.

On Ochre’s cocktail menu, you will find a refreshing El Rayo paloma, the grapefruit concoction that is Mexico’s most popular tequila cocktail. But you can also order off-menu: having the label’s ineffably modern tequila in a classic margarita, a spicy picante or El Rayo’s unexpected signature serve, tequila and tonic. Vereker suggests this simple pairing is the best way to enjoy the tipple: ‘It’s natural. It’s fresh. It’s your first drink, not your last.’

elrayotequila.com; ochre.london