Most of us have had some sort of adversial relationship with tequila, but both Miroki and André have discovered its magic over the years. Far from the bad stuff pounded back in university, tequila, like all fine spirits, can be the complex result of terroir, distillation, and small batch practices.
They may be aficionados of the drink, but Katy O'Donnell, VP, Brand Development at Tequila Tromba, along with Grayce Yuen, VP, Finance, blow Miroki and André's minds through a tasting of Tromba's tequilas, from the terroir driven blancos and elegantly barrel aged reposados and añejos, to the all-Mexican Cafeto coffee liqueur. And just what is that green drink being paired with the blanco?
Founded by a Canadian, with Master Distiller Lilia Quintero at the helm, they dig into Tromba's story to make pure, additive free tequila, paying respect to the people, heritage, land and quality distilling.
You can follow Miroki on Instagram @9ouncesplease
You can follow André on Instagram @andrewinereview
","author_name":"Andre Proulx and Miroki Tong"}