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- Category Rum
- Country Philippines
- Region Asia and Oceania
- Distillery Tanduay
- Style Aged Rum
- Maturation ex-Bourbon barrels
- Alcohol 40%*
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woody -
butterscotch -
coconut -
apricot -
molasses -
brown sugar -
spicy -
vanilla -
orange zest
The original distillery that would become Tanduay was founded in Hagonoy, Philippines, in 1854. Let’s just say that record-keeping in the Philippines was problematic at the time. But we do know that there was a series of mergers and acquisitions and primary distillation was moved to Manila in the early 1900s and the grandchildren of the original known managers reacquired the distillery and brand through their Elizalde & Company, Inc. The business continued to flourish, becoming a beloved producer of Rums and other Spirits in the Philippines. The mammoth LT Group purchased the entire operation in 1988, which still produces some of the most popular Spirits in Southeast Asia.
Tanduay Asian Rum Gold was the second of two Rums designed to break into the US market. And it’s a well-designed effort indeed.
Tanduay Asian Rum Gold is a blend of top-shelf Asian Rums that have been aged in refill ex-Bourbon casks for up to seven years. It’s silky-smooth and a bit sweet with plenty of flavors — from almonds and vanilla to exotic spices. And the quality has been recognized internationally with a dozen international awards.
- Category Rum
- Country Philippines
- Region Asia and Oceania
- Distillery Tanduay
- Style Aged Rum
- Maturation ex-Bourbon barrels
- Alcohol 40%*
Appearance / Color
Warm Gold
Nose / Aroma / Smell
The aroma opens with turbinado and then blooms into a melange of exotic spices, vanilla, and orange zest.
Flavor / Taste / Palate
It has a nice viscosity and full body over notes of mixed woods — oak, sandalwood, cedar — and butterscotch with coconut milk, plantains, dried apricot, and molasses.
Finish
The finish lingers with a long butterscotch note.
Warm Gold
Nose / Aroma / Smell
The aroma opens with turbinado and then blooms into a melange of exotic spices, vanilla, and orange zest.
Flavor / Taste / Palate
It has a nice viscosity and full body over notes of mixed woods — oak, sandalwood, cedar — and butterscotch with coconut milk, plantains, dried apricot, and molasses.
Finish
The finish lingers with a long butterscotch note.
Flavor Spiral TM
About the Flavor Spiral
What does Tanduay Asian Rum Gold taste like?
Back to flavor spiral
The Flavor Spiral™ shows the most common flavors that you'll taste in Tanduay Asian Rum Gold and gives you a chance to have a taste of it before actually tasting it.
We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.
-
woody -
butterscotch -
coconut -
apricot -
molasses -
brown sugar -
spicy -
vanilla -
orange zest
Tanduay
Asian Rum Gold
Dog Dogson's
Smartass corner
Rum (usually) comes from molasses, the sweet and syrupy residue of refining sugarcane into sugar. Molasses is over 50% sugar, but it also contains significant amounts of minerals and other trace elements, contributing to the final flavor.
You might find Rum masquerading itself under other nom de plumes, like Ron, Rom and Rhum.
Rum used to be accepted as a form of currency in Europe and Australia, a practice we should probably bring back into fashion.
Rum is why we measure alcohol proof. To make sure Rum wasn’t watered down, it had to be ‘proven’ by soaking gunpowder with it. If it was ‘overproof’ (higher than 57.15 % vol.), then the gunpowder would ignite, but if it wouldn’t, it was ‘underproof.’
Rum used to be accepted as a form of currency in Europe and Australia, a practice we should probably bring back into fashion.
Rum is a sugar cane based spirit, primarily made in the Caribbean and Latin America, but you can really find Rum in many corners of the world.
Similar drinks
Dog Dogson's
Smartass corner
Rum (usually) comes from molasses, the sweet and syrupy residue of refining sugarcane into sugar. Molasses is over 50% sugar, but it also contains significant amounts of minerals and other trace elements, contributing to the final flavor.
You might find Rum masquerading itself under other nom de plumes, like Ron, Rom and Rhum.
Rum used to be accepted as a form of currency in Europe and Australia, a practice we should probably bring back into fashion.
Rum is why we measure alcohol proof. To make sure Rum wasn’t watered down, it had to be ‘proven’ by soaking gunpowder with it. If it was ‘overproof’ (higher than 57.15 % vol.), then the gunpowder would ignite, but if it wouldn’t, it was ‘underproof.’
Rum used to be accepted as a form of currency in Europe and Australia, a practice we should probably bring back into fashion.
Rum is a sugar cane based spirit, primarily made in the Caribbean and Latin America, but you can really find Rum in many corners of the world.
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