An insider's view of the Connecticut dining scene
Oct 16, 2013
09:52 AM
The Connecticut Table

TANDUAY Asian Rum: The New Intrigue on the Connecticut Drinks Scene

TANDUAY Asian Rum: The New Intrigue on the Connecticut Drinks Scene

Two of the hottest things on Connecticut’s sizzling drinks-and-dining scene will come to a delicious confluence Oct. 24, when The Spread in SoNo celebrates its one-year anniversary in an event featuring complementary drinks for a while and then drink specials—some of which will feature a new-to-the-U.S. rum from a sponsor of The Spread party, TANDUAY Asian Rum.

In July, TANDUAY Silver Asian Rum and TANDUAY Gold Asian Rum were introduced to this country with a splashy debut in a strategic hotspot, South Florida, and a month later the debut migrated north along the coast to another mecca for terrific dining and nightlife. That’s right—it’s Connecticut, and for good reason, as the results of our Readers’ Choice: Best Restaurants 2014 will show when we reveal the winners online this December and publish the feature in our January print magazine.

The Spread was sizzling in the voting over the past several weeks as we informally tracked it, which makes the event partnership with TANDUAY a poetic one, as these refined Asian rums, with their touch of exoticism, are the buzz among spirits just as The Spread is the buzz among new Connecticut restaurants.

TANDUAY’S branding line for the award-winning rums on its website is “160 years of intrigue—revealed in a single sip,” and there’s no better time to connect with that intrigue than the beginning of a holiday season when rum forms the core of lots of festive drinks (see a recommended recipe below).

“We’ve been enjoying TANDUAY in Asia since the 19th century, and we’re proud to be able to share the legacy and heritage of our rum with the U.S. this summer,”  Lucio K. Tan, Jr., president of TANDUAY Distillers, Inc., said in a release this summer announcing the rums’ arrival in the U.S. “Once Americans sample our complex and silky smooth spirit, we’re certain they will understand the intrigue that is Asian rum.” 

Birthed in the Philippines, at the crossroads of Asia—the origin of sugarcane and the birthplace of rum—TANDUAY Asian Rum is produced using molasses from world famous Negros Sugarcane, the release said, explaining that the particular variety is a descendant of the original heritage Asian noble and ancestral wild canes dating back to the first millennium B.C. “Distilled through a world-class five-column process and aged in oak for various lengths of time in the balmy and tropical climate, TANDUAY Asian Rum is carefully blended by maestros who have been carrying on their tradition for nearly 160 years,” the release said.

“From the farm, where the sugarcane is hand-harvested, to the expertly crafted bottle, we oversee all aspects of our rum’s production, guiding quality and consistency throughout the entire process.” Tan said in the release. “Using only the best ingredients ensures that every bottle of TANDUAY is smooth enough to add the perfect balance to any cocktail and complex enough to stand up on its own.”

TANDUAY has won more than 100 international medals in the last 40 years, and has received positive accolades from U.S. judges as well, including receiving a Best in Class Gold medal at the 2013 Rum Renaissance, held in April in Miami, Fla.

TANDUAY Silver is aged for up to five years in charred oak barrels prior to blending and filtering, boasting a palate of coconut with hints of custard, the distiller said. TANDUAY Gold, meanwhile, is a blend of rums aged up to seven years and presents flavors of vanilla and tropical fruits.

For more information and cocktail ideas visit The latest updates on TANDUAY Asian Rum’s can be found on Facebook and on Twitter @TANDUAYUSA.

As for the recipe to try by way of getting introduced to TANDUAY Gold Asian Rum, the distiller offered this drink from Master Mixologist David Brogan, “famously known as Signature David," which offers the “comforting blend of pumpkin, caramel, cinnamon and nutmeg combine perfectly with the vanilla and custard notes of TANDUAY Gold Asian Rum.”

Fall into Asia

By David Brogan, Mixologist

2 oz TANDUAY Gold Asian Rum

1 large dollop of Pumpkin Filling

1 1/2 oz Light Cream

1/2 oz Caramel Vanilla Simple Syrup

Pinch of cinnamon

Pinch of nutmeg

Combine ingredients over ice and shake until frothy.  Strain into a martini glass and dust with cinnamon.



TANDUAY Asian Rum: The New Intrigue on the Connecticut Drinks Scene

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