Insider Spotlight
The company showcased its Tanduay Reserve Rum – 20 Years alongside other premium products at Bar Convent Berlin, held from Oct. 12 to 14 at Exhibition Centre Berlin in Germany.
The annual trade fair brings together bar owners, bartenders, manufacturers, and beverage industry professionals from around 90 countries.
Tanduay's participation reflects its strategy to strengthen international distribution opportunities and position Philippine-made rum in the global premium spirits market.
Made from sugarcane molasses
“We are proud to share an expression that embodies the excellence of Philippine rum-making and Tanduay’s expertise in rum production,” Tanduay international business development manager Roy Kristoffer Sumang said in a press statement.
“But beyond providing us an opportunity to introduce our premium rums to an international audience, the event gave us an important venue to connect with industry professional and potential partners across Europe,” he added.
The newly introduced Tanduay Reserve Rum – 20 Years is made from sugarcane molasses and matured for at least 20 years in ex-bourbon barrels.
According to the company, the extended aging process under the Philippines' tropical climate produces notes of caramel, ripe banana, vanilla, cocoa, and dried fruits.
Tanduay also conducted a rum masterclass led by research and development head Janno Gironella, introducing European industry professionals to its reserve rum portfolio and production techniques.
Chief Lapu-Lapu cocktail
Beyond premium rum offerings, Tanduay highlighted Filipino ingredients through cocktails such as Chief Lapu-Lapu, Toasted Coconut Ube Sours, and the labuyo-inspired Prickly Pear.
The initiative forms part of the company's efforts to introduce Philippine flavors to international consumers while expanding appreciation for locally produced spirits.
Tanduay plans to continue pursuing international market opportunities through trade partnerships and industry engagement. —Vanessa Hidalgo | Ed: Corrie S. Narisma
