BORN OUT OF THE HIGHLANDS OF MEXICO
And then there are the storms for which Tromba is named – the dark, angry head of clouds, the sudden, tumultuous bursts of rainfall that soak the soil at altitude. For 10 long years the agave grows here, and a tequila of surpassing avor, both mellowand daring, sweet and fresh, is born.
Marco Cedano is at home here in the Highlands, a region with a long, romantic history of independence, perseverance and pride, an area never conquered in the Mexican Revolution. Highlanders take their tequila personally, and its creation is digni ed by the Cedanos’ attention to every step: the choice of elds of blue-green stalks of agave; the team of 200-pina a day Jimadors, harvesters who wield the heavy, razor-edged Coa with muscle and grace, precision and purpose; the careful distilling technique that produces the alchemy of starch to sugar, science to art.
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 5200 to 6900 ft (1,600 to 2,100 metres), for up to 10 long years the agave grows here, and a tequila of surpassing flavor, both mellow and daring, sweet and clean, is born.
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.
The iron rich soil of the highlands and the meticulous nature that the highlanders or los alteños care for the agave play an incredibly important role in the rich and diverse flavours present in a bottle of Tromba.
To this day, all Tromba’s agave harvests are done by hand, by specialist tradesmen known as jimadores, using a specific tool called a coa. To preserve the quality of the agave, the piñas, or hearts of the agave must be cut with extreme precision. The art of the jimador is a remnant of a time long gone and is just another part that makes tequila so special.
Marco Cedano is a maverick in the world of tequila distillation. As an engineer, he approaches his craft with two hats: part scientist and part artist, part tradition and part innovation, and the distillery is a reflection of this approach.
Partnering the traditional stone ovens to steam cook the agave with the more modern molino technique for extracting the sugars from the agave, Marco’s philosophy mixes the best of the traditional methods with the new techniques learnt in his 35 years in the industry.
TROMBA’S PRODUCTION PHILOSOHY
The concept of the “best” tequila is highly subjective, and Tromba would never claim such a title, but something that is not subjective is Marco and Rodrigo’s search to create a tequila they love drinking themselves.
In the common landscape of contract distilled spirits, most brands produce quietly and with heads hung low, relying on gimmicks and celebrity endorsements to sell the story. Not Tromba. We’re taking the world by storm and challenging tequila lovers to consider where their favorite agave spirits originate.