The Tasting Panel magazine

September 2013

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LAUNCH PAD Tanduay and Southern Wine & Spirits executives at the Tanduay launch (left to right): Oliver Angeles and Joey Macion of Tanduay; Richard Booth and Rudy Ruiz of Southern Wine & Spirits of America; Nestor Mendones, Jane Ong, Tony Allen and Gerry Tee of Tanduay. A Certain Mystique SILKY TANDUAY ASIAN RUM CAPTIVATES AT ITS MIAMI LAUNCH story and photos by Kelly Merritt O Taunduay Silver was the base for several cocktails created by Regent mixologists. Tanduay Director of Quality Tony Allen and Senior VP and CFO Nestor Mendones celebrate with a Tanduay cocktail at the U.S. product launch in Miami. ne of the best events that took place over the summer was reserved for the first class launch of one of the most exciting brands to hit our taste buds in years: Tanduay Asian Rum. Tanduay is no stranger to the world of spirits. It's been around for many years and is the Philippines' largest seller. Now ready to be a global brand, this is the first time the rum is available in the U.S. "There is a big opportunity in the premium category and that is where we feel competitive," says Senior VP and Chief Financial Officer of Tanduay Distillers, Inc., Nestor Mendones. "We also realize that the U.S. is a totally different market, so we are working with Brand Action Team and Southern Wines & Spirits." Several Tanduay executives flew to the states from the Philippines just for the launch, which took place in Miami's South Beach, at the Regent Cocktail Club at the Gale. Featured cocktails were prepared with Tanduay Silver Asian Rum and Tanduay Gold Asian Rum. The drinks were created by Regent mixologists and included the Tanduay Daiquiri; the Maldita, with fresh juice, watermelon, ginger yuzu, coconut water and sugar; the 1854, an updated version of the Mai Tai; and then the Mango Blossom. Tanduay Silver is aged for up to five years in charred oak barrels prior to blending and filtering, creating hints of coconut and custard flavors. Tanduay Gold is blended from rums aged up to seven years, resulting in complex flavors of vanilla and tropical fruit. To make sure the rum's manufacturing and quality meets the company's high standards, Tanduay Distillers, Inc. tapped Tony Allen to be its Consultant/Director of Quality. Allen has 35 years of experience and has been in Asia for decades. "People in the U.S. still don't associate rum with Asia, so we hope to capitalize on that mystique. This is tailor-made Asian rum for the international market," says Allen. "In Asia we have amazing food and flavors, so this is like opening a treasure chest—it will be really interesting to see what creative mixologists will do with it." For late-breaking updates click to the company's Facebook page at, follow on Twitter: @ TanduayUSA or go to 64  /  the tasting panel  /  september 2013 TP0913_063-103.indd 64 8/22/13 9:23 PM

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