Tuesday, December 2, 2008
Friday, November 21, 2008
The last of the bunch the Tanduay 1854, 15 years old. This is the top of the line and has earned a gold medal in the Monde Selection. The 1854 has a light gold color and has a wonderful aroma. The alcohol smell is very subdued and the caramel and vanilla smells comes out. The Girl described it best as vanilla ice cream with caramel sauce on top. The taste is absolutely amazing and I would drink this by itself any day. I’m not a rum expert by any means but I think this can definitely be put side-by-side with the best rums from the Carribean.
History
Tanduay has over a hundred years of history. It all began in 1854 when Don Joaquin Elizalde, together with his uncle, Juan Bautista Yrissary, and the Manila-based Spanish businessman and financier Joaquin Ynchausti established a trading partnership, which acquired the Manila Steamship Company. This alliance was named the Ynchausti Y Cia. Their main line of business was ship chandlery and later on ventured into abaca making. The steamships they owned plied the Laguna Lake to Manila route. Later, Valentin Teus, a cousin of the Elizaldes, joined the partnership. Teus acquired a distillery in Hagonoy, Bulacan from Elias Menchatorre and merged it with Ynchausti Y Cia. Six years later, a rectifying plant of this distillery was constructed in San Miguel District, Manila. This small distillery was transformed by four successive generations of the Elizaldes into the modern Tanduay Distillery, considered one of the largest in the Philippines. The Elizalde Family invested and developed agricultural properties in Western Visayas, particularly in Panay and Negros Occidental, wherein they grew sugar cane. These plantations became a vital necessity in the production of sugar, the most important raw material in making rhum. Ynchausti Y Cia used the steamboats to transfer the raw materials to the Tanduay compound where they produced rhum.
Tanduay has over a hundred years of history. It all began in 1854 when Don Joaquin Elizalde, together with his uncle, Juan Bautista Yrissary, and the Manila-based Spanish businessman and financier Joaquin Ynchausti established a trading partnership, which acquired the Manila Steamship Company. This alliance was named the Ynchausti Y Cia. Their main line of business was ship chandlery and later on ventured into abaca making. The steamships they owned plied the Laguna Lake to Manila route. Later, Valentin Teus, a cousin of the Elizaldes, joined the partnership. Teus acquired a distillery in Hagonoy, Bulacan from Elias Menchatorre and merged it with Ynchausti Y Cia. Six years later, a rectifying plant of this distillery was constructed in San Miguel District, Manila. This small distillery was transformed by four successive generations of the Elizaldes into the modern Tanduay Distillery, considered one of the largest in the Philippines. The Elizalde Family invested and developed agricultural properties in Western Visayas, particularly in Panay and Negros Occidental, wherein they grew sugar cane. These plantations became a vital necessity in the production of sugar, the most important raw material in making rhum. Ynchausti Y Cia used the steamboats to transfer the raw materials to the Tanduay compound where they produced rhum.
Tuesday, November 18, 2008
1 Bottle Tanduay Rhum 5 Years (250ml)1 Bottle Cola (750ml)Add: Cubes of Ice and Stir.
GIN COCKTAILS
GIN COCKTAILS
50$P.
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