Two decades of tropical aging anchored Tanduay’s pitch to Europe’s spirits industry as the Philippine rum maker introduced its Tanduay Reserve Rum – 20 Years at Bar Convent Berlin.
Held from October 12 to 14 at Exhibition Centre Berlin in Germany, the international bar and beverage trade fair gave Tanduay a platform to showcase its premium portfolio, share Filipino cocktail flavors, and cultivate partnerships for its European expansion.
“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.
Beyond introducing its products, Sumang said the gathering offered an opportunity to connect with industry professionals and potential partners across Europe.
The new reserve expression is crafted from column-distilled, sugarcane molasses-based rum matured for at least 20 years in ex-bourbon barrels. Aging in the Philippines’ tropical climate shapes the spirit’s character through prolonged interaction with oak.
Tanduay describes the rum as having notes of caramel, ripe banana, vanilla, cocoa, and dried fruits, with a mellow body, medium amber hue, and a long, refined finish.
The launch formed part of a broader effort to build international appreciation for Philippine rum, pairing the product showcase with education and cocktail demonstrations.
Tanduay Research and Development Head Janno Gironella led a masterclass exploring the brand’s reserve expressions, giving European trade visitors a closer look at their production and distinctive qualities.
“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 said.
At the booth, Filipino-inspired cocktails brought another dimension to the presentation. Featured drinks included Chief Lapu-Lapu, Toasted Coconut Ube Sours, and the labuyo-inspired Prickly Pear, showcasing how the brand’s rums work with flavors rooted in Philippine food and drink culture.
“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.
Bar Convent Berlin gathers bar owners, bartenders, manufacturers, and other industry participants from around 90 countries, creating opportunities for brands to meet prospective partners and explore emerging beverage trends.
For Tanduay, those connections support its push to bring its portfolio to more overseas consumers and strengthen its presence in international markets.
“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.