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Tanduay Asian Rum Gold
This product is available in: CA, NE, NH, NY, ND Unfortunately, we can't ship to PO Boxes and APO addresses.Size750mL Proof80 (40% ABV)
This product is available in: CA, NE, NH, NY, ND Unfortunately, we can't ship to PO Boxes and APO addresses.
About Tanduay Asian Rum GoldTanduay has been crafting Asian rum since 1854, bringing a mysterious Eastern twist to the spirit. Headquartered in the Philippines, its origins go back to a distillery from Hagonoy, Bulacan, that was bought in 1856 by Ynchausti y Compañia, a multi-national company that was owned by the Ynchausti family, the seal of which still decorates their bottles today.
By the 1900s the production had moved to the Manila distillery, and the brand Tanduay Rhum was formed, named after the area in which the distillery was located. The rum was produced in the significantly upgraded distillery in Manila until 2013, when it was decommissioned and the production moved to a much larger facility in the Philippines, capable of producing 100,000 cases each day.
Since 1999 Tanduay Distillers, Inc. is owned by LT Group, Inc. In 2011, Tanduay was the 7th largest spirits brand in the world. Today their operation spans 4 plants that take care of aging, compounding, and bottling. At the heart of their lineup is an award-winning 5-year-old rum that matures in charred oak barrels. The brand has received over a hundred various awards over the years and sells over 20 million cases each year, making it one of the best-selling rum brands in the world.
Tanduay Asian Rum Gold was aged for 7 years in barrels that used to hold bourbon. It has a smooth and complex profile with a distinct nuttiness, dried fruit, spices, and oak. The award-winning expression is bottled at 80 proof and is great for sipping, but works just as well in cocktails. It has garnered numerous awards in recent years, including a Gold Medal at the International Review of Spirits and a Silver Medal at the San Francisco World Spirits Competition ― both in 2018.
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Rum history allegedly started in the Carribiens in the 17th century when they started to ferment and distill molasses, a byproduct of sugar production. Most of the Rum is aged in oak or ex-wine casks, giving its color and flavor.
We distinguish between 4 different Rum categories, where white or unaged rum is mainly used in cocktails, while dark, spiced, and añejo (aged) rum are mostly enjoyed neat.