‘Rum that caresses your tongue, like wine’
MANILA, Philippines - It is a new-age rum that embodies the success and achievement of today’s young and success-oriented Filipinos. With a smoother distinct flavor and aroma, it will surely satisfy the discerning taste of today’s young drinkers.”
That is how the people behind Tanduay, the world’s no.1 dark rum, describe their recently launched all-new premium drink, Tanduay Select. Backed by a century and a half of history up to its present position as one of the leading liquor producers in the world, they should know whereof they speak.
In 2015, Tanduay was awarded the Crystal Prestige trophy, which is granted to companies having obtained a bronze, silver, gold, or grand gold award for 10 consecutive years — by the Monde Selection International Quality Institute, one of the world’s most prestigious bodies that recognizes wines and liquor products with the highest standards of taste and quality. Tanduay is one of the most awarded companies in the spirits industry, with over a hundred international quality awards that include 88 golds and seven international High Quality awards.
Tanduay president and CEO Bong Tan noted, “Throughout the years, Tanduay rum has been enjoyed by generations of Filipinos. And now, the brand is giving today’s upwardly mobile individuals a taste of the finest rum with a flavor suited to their unique preference. It’s the drink that every passionate individual truly deserves.”
It was a full house at the Raven Bar in BGC where the launch was held. Tanduay senior VP for sales and marketing Andres Co and Tanduay national marketing manager Gary Ong did the honors of presenting and opening the first bottles of the new premium edition for the guests to sample. Among the guests were wine expert Manny Osmeña of the famous Manny O Wines, and foodie and Philippine STAR Lifestyle columnist Stephanie Zubiri-Crespi.
“It caresses your tongue, like wine,” Manny O remarked, after taking a sip of the unique blend. Blending from different vintages is practiced in wines in order to balance flavors, tannins and other characteristics. In the case of Tanduay Select, “each bottle is a blend of ages of rum matured in oak barrels, a Tanduay tradition that gives its well-rounded and smooth distinct taste.”
Stephanie likes her Tanduay “on the rocks.” Dark rums are usually consumed straight/”neat” or iced/”on the rocks,” while light rums are commonly used in cocktails. For the launch, Stephanie prepared a special cocktail — Rum Sour (a play on the usual whisky sour) — mixing Tanduay Select rum with fresh lime juice, egg white (to add creaminess) and sugar.
That certainly sounds more exciting than your usual Mai Tai or plain rum cola. With Tanduay Select you have a new reason (or perhaps an excuse) to celebrate, or simply indulge.
