Tromba Anejo Tequila
Tromba gets its name from the intense rainstorms of the Jalisco highlands that nourish its famed agave plants. It also represents an energy and rejuvenation that fuels the passion and purpose of its founders.
It was a chance meeting in Mexico that brought three young men together. Over nights spent sipping tequila, a deep friendship was formed, along with a new found respect and appreciation for tequila. A pact was made to live lives pursuing their passions, doing the unexpected and rejecting the status quo. They found kindred spirits in Marco Cedano and son Rodrigo. And the rest as they say is history. In 2005 Eric Brass, Nick Reid and James Sherry launched Tequila Tromba with Marco and Rodrigo Cedano. Like his own son, these young men embodied an energetic passion and the independent spirit not to be limited by rules and somebody else’s rules of doing things. They were going to disrupt the tequila world by bringing modern craft tequila to the world.
Tromba is a product of Los Altos, in the highlands of Jalisco. At an elevation over 5200 ft, it is a land of rugged beauty, with a history of perseverance and pride. Los Alteños take their tequila making very personally. For Marco and Rodrigo, every element of the tequila making process is touched by their hands.
Tromba’s blue agave is harvested after 7 years, allowing the plant to mature and build complex flavors. Soil, climate, rainfall, topography, plant spacing and the tending of the fields all contribute to the characteristics of the agave. Marco and Rodrigo walk the fields selecting agave; measuring maturity and quality by color, shape, and condition of the leaves (pencas). Immature or sick plants are eliminated from the harvest.
Marco has been a legend in the tequila world for over 40 years. He pioneered 100% premium agave tequila, taking this historic spirit to new heights of quality and taste. For over 20 years he was the master distiller at famed tequila houses Don Julio and Reserva do Los Gonzales. For Marco, Tromba represents a second revolution in the making of premium tequila, the birth of modern craft tequila.
Because of their great complexity, Anejo Tequilas are most often used as a substitute for Brandy or Whiskey in cocktails like the Manhattan or Old Fashioned. Anejo Tequilas must be aged in oak barrels for between one and three years, while Extra Anejo refers to any Tequila aged longer than three years. The prolonged contact with the oak barrel allows the wood to make a much stronger impression on the Tequila by adding toffee, caramel and vanilla to the sweet, spicy agave flavor profile.