Homegrown rum giant Tanduay took rum lovers to an exclusive journey into its rich past and showed how to best enjoy its award-winning rums through “Crafted to A T: Tanduay Signature Masterclass” at OTO Bar in Poblacion, Makati.
The event was a sensory immersion into the craftsmanship and heritage that define the Philippines’ most renowned brand. It was an occasion to launch its latest Signature Collection, which consists of its international products, the Tanduay Asian Rum Silver, Tanduay Asian Rum Gold, Tanduay Double Rum, and Especia Spiced Rum.
“We have organized this event to demonstrate how one can have a better appreciation for rum through Tanduay’s exquisitely crafted spirits. As we are featuring the Tanduay Signature Collection, we are also celebrating Filipino pride; all the rums in this collection have received international praise. They are testaments to Tanduay’s unwavering commitment to excellence and innovation and we are proud to bring them to the Philippine market,” said Janno Gironella, Tanduay Distillers, Inc. R&D head.
Before the masterclass and rum-tasting began, guests were greeted with an enticing array at the tactile flavor table and the inviting presence of rum barrels, setting the stage for a journey through the senses with the Tanduay Signature Collection.
The Heritage Gallery, meanwhile, provided a captivating backdrop, narrating the 170-year legacy of the brand. From its humble origins to its current stature as a symbol of Filipino craftsmanship, visitors traced the evolution of the distinguished rum.
The evening’s centerpiece was the rum appreciation session, which was curated to deepen understanding of the Tanduay Signature Collection. Attendees were guided through each bottle, uncovering the details that make them masterpieces of Filipino rum-making.
Gironella guided guests into the basics of rum tasting as guests were encouraged to observe the color, aroma, body, taste and finish of Tanduay’s Signature Collection rums.
Guests were later treated to rum and food pairing featuring cocktails by OTO’s top bartenders David Abalayan and Alex Javier, who created the Strawberry Taho Fizz made with Tanduay Asian Rum Silver, Kare-Kare Kraze made with Tanduay Asian Rum Gold, Guyabano Ginger Tea made with Tanduay Double Rum, and Champorado at Tuyo made with Especia Spiced Rum.
These were paired with dishes created by Chef Rob Pengson which included Tuna Tostada with Pineapple and Coconut Dressing, Crispy Shrimp and Dill Remoulade, Chicken Liver Crostini with Mango Chutney, and Cheese & Nut Cones with Preserved Fruit.
