Tromba Anejo Tequila

Tromba is the tequila that master distiller Marco Cedano, formerly master blender at Don Julio, launched with his son Rodrigo and a small group of founding partners including Canadian Eric Brass, which is why the brand has an outsized following north of the border. It's made from 100% blue Weber agave in the Jalisco lowlands at El Arenal, in the Tequila valley, where the agave takes about seven years to mature and is still harvested entirely by hand, each piña weighing around 35 kilograms at harvest. The Añejo is rested 20 to 24 months in American white oak barrels, roughly double the one-year minimum the category requires, and bottled at 40% ABV (80 proof). Tromba publishes its own tasting notes for the Añejo: chocolate, caramelized anise, cooked agave, dried fruit, and toasted oak on the nose; agave sweetness, chocolate, anise, apple, and peach on the palate with warm oak spice; and a long, warming finish where chocolate, fruit, and agave linger. It's a sipping tequila at a price that still works in an Old Fashioned or a stirred drink, and the brand supports the Agave Rewilding Project, which works to restore agave habitat in Jalisco.

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