MANILA, Philippines — Tanduay brought its renowned heritage and craftsmanship to the European spirits community at Bar Convent Berlin as it unveiled its latest expression, the Tanduay Reserve Rum – 20 Years and showcased its premium products. Held from October 12 to 14 at Exhibition Centre Berlin in Germany, the annual event is the largest and leading global trade fair for the bar and beverage industries.
“We are proud to share an expression that embodies the excellence of Philippine rum-making and Tanduay’s expertise in rum production,” said Roy Kristoffer Sumang, Tanduay International Business Development Manager. “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.”
Introducing the Tanduay Reserve Rum – 20 Years
Crafted from column-distilled rum made from sugarcane molasses, the latest edition to Tanduay’s reserve rum is matured for at least 20 years in ex-bourbon barrels. This extended maturation amidst the Philippines’ tropical climate allows the spirit to develop remarkable richness, depth, and complexity through its interaction with oak.
The resulting expression features integrated notes of caramel, ripe banana, vanilla, cocoa, and dried fruits, complemented by a mellow, mild body and exceptional smoothness. Its medium amber color and long, refined finish reflect the years of careful maturation.
Sharing the Craft of Philippine Rums Through a Masterclass and Creative Cocktails
During the event, the brand also hosted a masterclass led by Tanduay’s Research and Development Head Janno Gironella to deepen the European visitors’ understanding of Tanduay’s various reserve rum products.
“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 pointed out.
Tanduay also presented a selection of Filipino-inspired cocktails that highlighted its rums’ versatility while introducing local flavors and influences to an international crowd. Its featured creations included 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.
Broadening Tanduay’s International Reach
According to Sumang, Tanduay’s participation in Bar Convent Berlin aligns with its ongoing market expansion, which focuses on building relationships that can help introduce the brand’s portfolio to more international consumers and trade partners. The event gathers bar owners, bartenders, and manufacturers from around 90 countries who share and discover new trends, innovative products, and ideas in the global spirits 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.
