Tanduay Double Rum | 700ML

An interesting release from Tanduay in the Philippines, named Double Rum because it combines two different expressions, one five year old and one 16 year old rum, which are married in a first-fill bourbon cask for two years. Immensely fruity, with sweet vanilla and lightly toasted nuts, it's a superb sipper neat, and ought to stand up nicely in some classic rum cocktails too.

Tanduay Double Rum | 700ML Tasting Notes

Nose: Silky vanilla opens the way for plenty of tropical fruit sweetness.

Palate: Charred pineapple, a touch of peach, and some candied stone fruits balance roasted nuts, toasted oak, and a pang of cardamom and clove.

Finish: Quite delicate and smooth texture on the long finish.

Distillery Information

Tanduay traces its origins to a distillery in Hagonoy, Bulacan originally owned by Elías Menchatorre. In 1856, the distillery was acquired by Valentin Teus e Yrisarry and brought into Ynchausti y Compañía, a prominent Philippine multi-national conglomerate led by the Ynchausti family. Although the Hagonoy distillery was already in operation at the time of the acquisition, Ynchausti y Compañia decided to use its own foundation date (1854) as the distillery's foundation date. Six years later, a rectifying plant was constructed in Isla de Tanduay, bordering the Quiapo and San Miguel districts of Manila, becoming the original Tanduay distillery. To this day, the Ynchausti family crest can still be seen on every bottle of Tanduay. There are no records of the product names produced by these two distilleries and it can be assumed that all alcoholic products of the period were sold without brand names or distinctive labels and were referred to by their generic names: "aguardiente" (Spanish for firewater), "tubâ" (palm wine) and "ron" (Spanish for rum). However, earliest records of the distillery list its rum simply as "ron de destillería de Hagonoy y Tanduay" (literally, “rum from the distillery of Hagonoy and Tanduay”). By the 1900s, production would shift to the Manila distillery. By the 1930s, the rum it produced became branded as Tanduay Rhum and its packaging was changed from the 10 gallons dama juana container to the smaller (375 ml, 750 ml) glass bottles.

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