Tanduay Especia Spiced Filipino Rum | 700ML

Description

Rum: Tanduay Especia Spiced Filipino Rum | 700ML

Blended rum from the Philippines, rested in oak barrels and infused with a host of exotic native spices. With ripples of vanilla, cinnamon, baking spices, and tropical fruit, this will be ideal for splashing in your favourite mixer or shaking up into some vibrant cocktails.

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Size: 700ML

Proof: 80 (40%ABV)

Origin: Philippines

Distillery: Tanduay

Blended rum from the Philippines, rested in oak barrels and infused with a host of exotic native spices. With ripples of vanilla, cinnamon, baking spices, and tropical fruit, this will be ideal for splashing in your favourite mixer or shaking up into some vibrant cocktails.

Tanduay Especia Spiced Filipino Rum | 700ML Tasting Notes

Nose: It has very pleasant and lovely aromas.

Palate: Honey and caramel sweetness cushions elegant layers of cinnamon, cooked banana, pineapple, and prickles of warming ginger, with silky oaken vanilla throughout.

Finish: Great elegance and length on the finish.

Distillery Information

Tanduay traces its origins to a distillery in Hagonoy, Bulacan originally owned by Elías Menchatorre. In 1856, the distillery was acquired by Valentin Teus e Yrisarry and brought into Ynchausti y Compañía, a prominent Philippine multi-national conglomerate led by the Ynchausti family. Although the Hagonoy distillery was already in operation at the time of the acquisition, Ynchausti y Compañia decided to use its own foundation date (1854) as the distillery’s foundation date. Six years later, a rectifying plant was constructed in Isla de Tanduay, bordering the Quiapo and San Miguel districts of Manila, becoming the original Tanduay distillery. To this day, the Ynchausti family crest can still be seen on every bottle of Tanduay. There are no records of the product names produced by these two distilleries and it can be assumed that all alcoholic products of the period were sold without brand names or distinctive labels and were referred to by their generic names: “aguardiente” (Spanish for firewater), “tubâ” (palm wine) and “ron” (Spanish for rum). However, earliest records of the distillery list its rum simply as “ron de destillería de Hagonoy y Tanduay” (literally, “rum from the distillery of Hagonoy and Tanduay”). By the 1900s, production would shift to the Manila distillery. By the 1930s, the rum it produced became branded as Tanduay Rhum and its packaging was changed from the 10 gallons dama juana container to the smaller (375 ml, 750 ml) glass bottles.