MASTER DISTILLERS – A RARE BREED
Master distillers of 100% pure agave tequila are a rare breed, and Marco Cedano, a 30-veteran of the industry, is a true pioneer among them – one of the first distillers of premium tequila. Marco, once an engineer, knows that there is no highland road too rutted or impassible, no detail too small and no process to exacting to find the agave he wants or the flavor he seeks. The master’s legacy is passed in every deliberate step to his son, an efficiency expert with an outsized heart. Marco and Rodrigo take it all very, very personally, because there’s no other way to take it, and that’s what you taste – 100% blue agave and an equal amount of single-minded resolve. It gives Tromba a character that’s refreshingly smoother and sweeter, with an edge born of perfectionism, optimism and indomitable spirit.
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 BEST OF THE OLD WORLD WITH A TASTE FOR THE FUTURE
Tromba is a powerful mix of old world technique and new world taste, a fresh team and old traditions rooted in the aythentic, proud and ture. The Tromba experience blends perfectly in the modern bar world.
Tromba is inspired by the lush landscape and independent spirit of Los Altos de Jalisco, a spirit and aesthetic that is reflected in the works of Mexican artist, Marina Pallares.
Marina, a native of Jalisco, is a prodigious talent in the Mexican art world, having already completed 13 individual exhibitions and collaborated on a further 40.
Her beautiful piece, entitled “Tromba”, now at home on the back of the Tromba bottle, was originally carved into a piece of linoleum, an incredibly detailed process that took more than 100 hours.
Alfonso Cadena, owner and chef of Guadalajara institution, Hueso, is one of the shining examples of the modern approach to Mexican culture and cuisine. They take the best from Mexico’s traditions and history and mix them with the best of what they have seen from all over the world.
Hipólito has had the opportunity to expand his operation many times over, but prefers to maintain a small operation committed to quality and beauty in every piece he produces, instead of following the promise of greater fortune.