Tanduay Unveils 20-Year-Old Rum in Berlin

Philippine rum maker Tanduay showcased its premium portfolio, including its new Tanduay Reserve Rum – 20 Years, at Bar Convent Berlin, as it strengthens its presence in the European spirits market.

Held from October 12 to 14 at the Exhibition Centre Berlin in Germany, Bar Convent Berlin is one of the world’s leading trade events for the bar and beverage industry, bringing together bar owners, bartenders, manufacturers and other industry professionals from around 90 countries.

Tanduay International Business Development Manager Roy Kristoffer Sumang said the event provided an opportunity to introduce the company’s premium rums to the European market while building relationships with potential partners.

“We are proud to share an expression that embodies the excellence of Philippine rum-making and Tanduay’s expertise in rum production,” Sumang said. “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 professionals and potential partners across Europe.”

The Tanduay Reserve Rum – 20 Years is made from column-distilled rum produced from sugarcane molasses and matured for at least 20 years in ex-bourbon barrels.

The extended aging in the Philippines’ tropical climate gives the rum its character, with notes of caramel, ripe banana, vanilla, cocoa and dried fruits, along with a mellow body, smooth texture and long finish.

Tanduay also conducted a rum masterclass led by its Research and Development Head Janno Gironella, introducing European visitors to the company’s range of reserve rums and providing a closer look at Philippine rum-making.

“We brought the Tanduay Rum Masterclass to Europe as part of our broader effort to educate international consumers about Philippine rums and establish a stronger appreciation for its distinctive qualities in the global spirits market,” Sumang said.

The company likewise featured Filipino-inspired cocktails designed to demonstrate the versatility of its rums while introducing Philippine ingredients and flavors to the international bar community.

Among the featured creations were the Chief Lapu-Lapu, Toasted Coconut Ube Sours and the labuyo-inspired Prickly Pear.

“These cocktails demonstrate how Tanduay rum can serve as a foundation for creative drinks and also highlight the potential of Filipino ingredients and flavors,” Sumang said.

Tanduay’s participation in Bar Convent Berlin forms part of its broader international expansion, with the company focusing on relationships with trade partners and opportunities to bring its portfolio to more consumers overseas.

For Tanduay, the European market represents another avenue for building recognition for Philippine rum beyond the domestic market.

“As we continue to pursue opportunities in international markets, events like Bar Convent Berlin are very important for us. We thank everyone who took the time to visit our booth and enjoy our Rum From the Islas,” Sumang said.