First unveiled in the United States, Especia Spiced Rum claimed Double Gold at the San Diego Spirits Festival on its debut, impressing judges with its elegant aromas and warm finish. Soon after, it earned Gold and Best in Category at the New Orleans Spirits Competition, solidifying its reputation among the world’s finest spiced rums.
Even earlier, at the Bartender Spirits Awards in 2022, Especia won Silver and 82 points, proving its staying power with industry professionals. Across the Atlantic, Europe’s prestigious Falstaff magazine awarded it 87 points in 2023, praising its notes of burnt caramel, vanilla, and layered spices.
The flavor story
Especia Spiced Rum is crafted from locally sourced molasses and aged up to seven years in ex-bourbon barrels. Each bottle is enriched with natural spices, creating a balance of tradition and innovation in Filipino rum-making.
Its flavor profile is both inviting and complex: aromas of cinnamon, honey, and ginger softened by vanilla and caramel, followed by tropical fruits, baking spices, and honey on the palate. Bottled at 40 percent ABV, Especia is smooth yet robust, perfect for sipping neat or mixing into cocktails.
“Especia tells a story in every pour,” said a brand spokesperson. “It is more than just a spiced rum—it is Filipino craftsmanship elevated to global recognition.”
Pride of Filipino craftsmanship
Behind Especia’s success is Tanduay, the world’s best-selling rum brand for eight consecutive years, consistently outpacing global giants Bacardi and Captain Morgan.
“We are proud that a Philippine brand is performing well on the global stage,” said Roy Kristoffer Sumang, Tanduay’s international business development manager. “This recognition reflects the hard work of our teams and the continued trust of our consumers worldwide.”
Where to Find It
Especia Rum is now available on Shots.ph, Shopee, Lazada, Singlemalt.ph, Travel Free retail stores, and select bars across Metro Manila.
For Filipino rum enthusiasts, the wait is over. Especia is here to stay—bringing its global pedigree back home. —Ed: Corrie S. Narisma
