The worlds of additive-free tequila and Major League Baseball are colliding this summer in the Windy City.
On Tuesday, Cambio Tequila announced that it has been tapped to create an exclusive bottling for the Chicago Cubs baseball team. Rolling out now at Wrigley Field and participating local retailers, the spirit is hitting shelves at a suggested retail price of $34.99 and is bottled at 80 proof. Beyond that, however, fans will have to discover the details for themselves. The announcement doesn’t specify whether the tequila is a blanco, reposado or añejo, though it does say it’s made using “many of the same exacting practices” as the brand’s flagship offerings.
Cambio is a surprising choice of collaborator for the Chicago Cubs, if only because the brand doesn’t have the A-list corporate backing of competitors like Jose Cuervo or Casamigos.
Launched by Chicago native Chef John des Rosiers in 2024, Cambio belongs to a new generation of tequilas focused on additive-free recipes and old-school production methods. Rosiers carries 25 years of fine-dining experience at acclaimed restaurants like Charlie Trotter’s and Gabriel’s, and set out to create a brand that could live up to high culinary standards.
Cambio is well-loved in niche tequila enthusiast circles, particularly for its Cellar Reserve series. The experimental single barrels play with all sorts of twists rarely seen in the agave spirits space, fan favorites including a blanco aged in white burgundy wine casks and a tequila finished in dual-use rye and gin barrels.
“The way you make tequila matters and Cambio takes this seriously every step of the way,” Rosiers said in a statement.
“We harvest only mature agave piñas which are cut and cooked on the same day. Then we roast, ferment and distill longer and at lower temperatures. Cambio tequilas get the best flavors from our piñas, and we barrel age our Blanco, Reposado and Añejo tequilas in French oak wine barrels for exceptional character and flavor.”
If you’re interested in learning more, feel free to check out our full interview with John des Rosiers.
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