How Tanduay’s Award-Winning Rhums are Made
Tanduay has been dominating spirits competitions and awards in the recent years. Most recently, three of its products again gained recognition, this time from the prestigious Ul-timate Spirits Challenge.
The Tanduay Double 16 Years Old Aged Rum was a finalist for the rum category, receiv-ing a rating of 94 and was adjudged excellent and highly recommended. Tanduay Asian Rum Gold, meanwhile, received a 92 rating and was also adjudged excellent and highly recommended. With a rating of 88, Tanduay Silver Asian received a strong recommen-dation and was deemed very good.
“Tanduay has always been committed to creating the best rum possible. From the sug-arcanes we use to our distillation process, we make sure that each product that comes out of our plants have gone through our stringent quality checks,” said Tanduay SVP for Sales and Marketing Paul Lim.
It’s Starts with the Quality of the Sugarcane
Tanduay sources its sugarcanes from Victorias, Negros Occidental, where planting be-gins just as the rainy season is about to start and harvesting done by summer of the fol-lowing year.
The canes would then find their way to Tanduay’s sugar mill, where they are carefully cleaned, stripped off their leaves, cut, and refined. From these canes will come the mo-lasses, the key ingredient to making rum.
“At Tanduay, we only use first-syrup molasses, which are extracted from the initial boil of the sugarcanes. It contains a high sugar content, and is valued for its unique taste,” Lim said.
The molasses is then fermented for 12 hours. This process turns the sugars into alcohol, creating a ferment prime for distillation.
Distilled and Blended to Perfection
Tanduay’s distillation plants are located in Negros Occidental, Misamis Oriental, and La-guna, and they keep the tradition of Tanduay’s original distillery in Manila, which has al-ready been decommissioned.
The country’s humidity and these distilleries’ high elevation contribute to Tanduay rum’s distinct flavors and aromas. It is in these distilleries where the molasses is turned into a clear liquid—ethanol.
“Our skilled blenders would then take over. We owe much to them for creating the Tan-duay flavors that the world has come to love,” Lim said.
The liquids are stored in Kentucky bourbon oak barrels, where they will be aged.
“Tanduay uses two aging processes. In the single-barrel method, rums mature in individ-ual barrels for a set amount of time. The solera aging process, meanwhile, channels the rums through a series of Kentucky bourbon barrels that are never empty, which helps create and sustain the flavors contained there for generations,” Lim said.
Tanduay’s Master Blender, who is the guardian of Tanduay’s formulas, will then check the rum for consistency and quality. Once the Master Blender gives the go signal, the rums are sent for bottling and packaging.
“Creating a Tanduay product requires hard work and dedication, so we are deeply hon-ored every time we would receive an award. Most of all, we are thankful for the loyal pat-ronage of Tanduay consumers who now comprise not only our fellow Filipinos but people from other countries as well,” Lim said.
This June, Tanduay was declared once again the world’s best-selling rum by Drinks In-ternational. Early this year, Tanduay won five medals from the Beverage Testing Insti-tute. Tanduay Asian Rum Gold topped the list with a gold medal. Silver medals, mean-while, were awarded to Tanduay Asian Rum Silver and Boracay Cappuccino Flavored Rum. Tanduay Double Rum and Boracay Coconut Flavored Rum both received bronze medals. 08/07/2020 (The Lifestyle Portal)
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