Casa Noble Tequila hosts formal dinner at Adobo Grill in Chicago
by Anonymous

Chicago, IL July 4, 2004 -- Chicago’s Adobo Grill, voted best restaurant by Chicago Magazine and praised twice by Bon Appetit, hosted a very special dinner for more than 100 people. Appetizers and a three course menu was labeled "incredible" by several guests; each course was accompanied by a different cocktail made by Juan, the famous head bartender and tequila connoisseur, all prepared with Casa Noble to enhance the flavor of each individual dish. To top it all off, each guest was served a flight of tequilas with Casa Noble crystal,
reposado and añejo to be sipped during and after the event.

Jorge Ortiz, owner of Adobo, explained the characteristics of the dinner which was based on recipes that initiated in Colima, a state located on Mexico’s beautiful west coast, and were given the special touch by Adobo’s star chef. One of the owners of Casa Noble, that made a special trip from Guadalajara just to attend the dinner, explained each of the Casa Noble tequilas presented during the event.

Jorge excels as a host. He knows and greets most of his customers by name, and it is evident that a special bond exists between him and his ever-growing list of pampered (and loyal!) clients and friends. Casa Noble’s tequilas were the main attraction on this special evening, devoted to ultra premium tequila. People praised the way Casa Noble enhanced Jorge’s already impressive cocktails and partied and enjoyed the dinner with Casa Noble big time.

The event was considered to be a "huge success" for both Casa Noble and Adobo´s. Jorge said “this is the best event so far, and believe me: we’ve had many others before”. Casa Noble can be proud once again of being part of a very fun and successful experience.

About Casa Noble
For many years our love, pride and passion in producing exceptional Tequilas has been demonstrated in Casa Noble’s “quest for perfection”. The result is a unique concept that blends originality in both our superior Tequilas and their decanters.

Casa Noble “Ultra Premium Tequilas” begin as carefully selected individual 10-year-old plants of Blue Agave. Each one must meet the strict requirements for water and sugar content. We slow-cook them for 38 hours in stone ovens. Then, using only the core and hearts of the
agaves, we extract their robust juice. The fermentation process is 100% natural, followed by a “triple distillation”. The result is Tequila so pure and full of agave flavor that it has elevated the concept of Tequila to new levels around the world.

For More Information on Casa Noble:
http://www.casanoble.com


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