TROMBA, NAMED FOR THE INTENSE RAINSTORMS THAT FEED ITS
100% WEBER BLUE AGAVE, IS BORN IN THE TERROIR THAT
MASTER DISTILLER MARCO CEDANO KNOWS BY HEART.
THE LUSH, ROMANTIC HIGHLANDS OF JALISCO IN MEXICO IS A PROUD,
INDEPENDENT REGION OF TEQUILA-MAKING TRADITION.
From agave rooted in red dirt and reaching for a cerulean sky, Tromba is the fruit of the bluegreen beauty of the Highlands of Mexico.
This is the land the Cedanos know by heart. Los Altos, in the state of Jalisco, is the Champagne of tequila territory – the elevated frontier of the new generation of spirits. This is where great tequila takes root – at 2,100 metres, rejuvenated by cooler breezes and longer winters, the land is more lush and potently fertile than the valley, wearied by centuries of cultivation.
Tromba is made by a father who’s a master of master distillers – a don in his own right – and a son who’s the sorcerer’s apprentice. Marco and Rodrigo Cedano, two generations living, honoring and energizing the tequila tradition, share unshakable values, a long view of their role in the story of Jalisco and the Highlands, and a stubborn and scrupulous passion for making great tequila. There is tradition, trust and craftsmanship in Marco’s bones; there is energy and the future in Rodrigo’s smile.
The people who own, create, serve and drink Tromba have much in common with the spirit they enjoy. Theirs is a strong personal style backed up with a substance born of independence: Tromba isn’t a product of a multinational or a marketer, and it’s still promoted as a shared passion with the best barkeeps – one on one and face to face.
Tromba is a taste that transcends occasions: it’s a superlative shooter that can be the engine of an evening; it offers the deep taste of terroir that distinguishes a sipping spirit; it has the backbone to lift lime juice and bitters up from Margaritaville to a smoother, more refined place; and it provides the sophistication to add an edge of mischief to a flute of Champagne.
Tromba is a shot of modern energy over a slow sip of tradition, a bold experience of time-honoured technique and a fresh taste of the future. It’s the yin and yang of north and south, Marco and Rodrigo – father and son distillers from Tequila’s purest Mexican source – shaking hands with a new age of bartender-explorers in the U.S., Canada, Mexico and Australia.
Tromba is the meeting of youngbloods and time-honored technique; it’s a passionate team’s personal leap of faith into a world of jaded palates and big distribution.
Tromba has attracted the attention of publications across the globe in our quest to show drinkers the incredible place and people involved in producing tequila, as well as the incredible bartenders involve in serving it.