Last year, Tanduay Holdings began its American Invasion by placing two new rums into the North American market. For those who do not know, Tanduay is one of the largest Rum producers in the world. (The reason they have been relatively unknown in North America is because their Asian rum is produced in the Philipines, and it sells almost exclusively into Asia.) The Tanduay invasion was launched with two premium rums (a Silver, and a Gold). The Silver Rum (reviewed here) is a blending of rums which have been aged up to 5 years and filtered to be a pale straw coloured spirit meant for mixing high-end cocktails. The Gold Rum is a blending of rums aged up to 7 years and is meant to be a spirit to be enjoyed neat or over ice, although the makers of the rum do not shy away from recommending their Gold Rum for quality cocktails as well.
Rum Crusta
Here is a link to my full review of the Tanduay Gold Asian Rum:
Review: Tanduay Gold Asian Rum
My review includes a classic nineteenth century cocktail recipe which tastes very nice indeed with the Tanduay Gold Rum. That recipe, the Rum Crusta is based upon a 1878 variation of the Brandy Crusta developed by Leo Engels who almost certainly used Joseph Santini’s 1840 Brandy Crusta recipe as his inspiration (see the Leo Engels Brandy Crusta recipe and explanation here).
Cheers everybody, and let us hope that the recent warmer weather is a harbinger of springtime!
The Wild Geese Rum Collection is the companion to the Wild Geese Irish Whisky Collection. While the Wild Geese Irish Whisky collection sought to bring the Story of the Wild Geese and their struggles in European Armies to light, the Wild Geese Rum Collection continues the saga bringing to light the story of some of these Wild Geese who after service in the continental armies of Europe found themselves transported to America and the Caribbean where many worked upon the Rum Plantations in the new world.
Last year, Tanduay Holdings began its American Invasion by placing two new rums into the North American market. For those who do not know, Tanduay is one of the very largest Rum producers in the world. (The reason they have been relatively unknown in North America is because their Asian rum is produced in the Philipines and sells almost exclusively into Asia.) This invasion was launched with two premium (a Silver, and a Gold) rums. The Tanduay Silver Rum reviewed here is a blend of rums aged up to 5 years and filtered to be a pale straw coloured spirit meant for mixing high-end cocktails.
The Wild Geese Rum Collection is the companion to the Wild Geese Irish Whisky Collection. While the Wild Geese Irish Whisky collection sought to bring the Story of the Wild Geese and their struggles in European Armies to light, the Wild Geese Rum Collection continues the saga bringing to light the story of some of these Wild Geese who after service in the continental armies of Europe found themselves transported to America and the Caribbean where many worked upon the Rum Plantations in the new world.
Lemon Hart
The Original Lemon Hart rum is now blended with 100 % Guyanese distilled and aged rum. It is bottled in Canada by the Newfoundland and Labrador Liquor Corporation (NLC) for Mosaiq, and I have confirmed that all of the previous Guyanese marques for this the rum have remained the same as before. Thus the difference between the old blend and the new blend comes down to the scrapping of the Canadian rum content as well as the differences which aging in Guyana rather than in Ontario, Canada will impart to the final rum.
The Rum Howler Blog 