What does two decades of aging under the Philippine tropical climate taste like? For European spirits enthusiasts, homegrown rum brand maker Tanduay offered an answer in the form of its latest premium creation, the Tanduay Reserve Rum – 20 Years.
A taste of the Philippines made its way to Berlin in Germany as Tanduay introduced its newest 20-year-old expression and Filipino-inspired cocktails to the international spirits community at Bar Convent Berlin 2026.
The Filipino rum brand took center stage Exhibition Centre Berlin, bringing with it a selection of aged rums, inventive cocktails, and a distinctly Filipino approach to rum-making.
Recognized as a major international gathering for the bar and beverage industry, the event provided Tanduay an opportunity to introduce its craftsmanship to European industry professionals while strengthening its presence in the international spirits market.
Two Decades in a Barrel, a Taste of the Tropics
Among the highlights of Tanduay’s participation was the introduction of its Reserve Rum – 20 Years, an expression shaped by time, oak, and the Philippines’ warm tropical climate.
Made from column-distilled rum derived from sugarcane molasses, the spirit spends at least 20 years maturing in ex-bourbon barrels. Throughout this period, the rum interacts with the oak, gradually developing the layered flavors and aromas that characterize its profile.
The result is a medium-amber spirit with notes of caramel, ripe banana, vanilla, cocoa, and dried fruits. Its mellow body, smooth character, and lingering finish reflect the extended maturation process.
For Tanduay, the new expression represents more than another addition to its premium portfolio. It is also an opportunity to introduce European audiences to the distinctive qualities of rum produced in the Philippines.
“We are proud to share an expression that embodies the excellence of Philippine rum-making and Tanduay’s expertise in rum production,” said Roy Kristoffer Sumang, Tanduay International Business Development Manager.
Filipino Flavors Find Their Way Into European Cocktail Culture
Beyond its aged expressions, Tanduay brought a more playful side of Filipino flavors to Berlin through a selection of cocktails that blended familiar tropical ingredients with contemporary mixology.
Among the featured creations were the Chief Lapu-Lapu, Toasted Coconut Ube Sours, and the labuyo-inspired Prickly Pear.
The cocktails offered different interpretations of how Philippine rum can be used behind the bar, with ingredients and influences drawn from Filipino culinary traditions.
Ube, coconut, and labuyo brought recognizable local flavors into a setting where bartenders and beverage professionals from different countries come together to explore emerging cocktail trends.
For Tanduay, these creations demonstrated how Filipino ingredients can find a place in contemporary international cocktail culture without losing their local identity.
“These cocktails demonstrate how Tanduay rum can serve as a foundation for creative drinks and also highlight the potential of Filipino ingredients and flavors,” Sumang noted.
Bringing Philippine Rum-Making Into the Conversation
Tanduay also went beyond product presentations by organizing a rum masterclass led by Janno Gironella, the company’s Research and Development Head.
The session introduced European participants to Tanduay’s reserve rum collection, providing insights into the products and the craftsmanship behind them.
The masterclass formed part of the company’s efforts to build greater awareness of Philippine rum, a category it hopes to introduce to a wider international audience.
“We brought the Tanduay Rum Masterclass to Europe as part of our broader effort to educate international consumers about Philippine rums and establish a stronger appreciation for its distinctive qualities in the global spirits market,” Sumang explained.
The initiative also reflected an important aspect of international brand-building: introducing consumers and industry professionals not only to a product, but also to the traditions, techniques, and influences behind it.
A Filipino Brand With Its Sights on Europe
Tanduay’s presence in Berlin comes as the company continues to explore opportunities to expand its international footprint, particularly in Europe.
Bar Convent Berlin brings together bartenders, bar owners, manufacturers, and other beverage industry professionals from approximately 90 countries, creating opportunities for brands to establish connections and explore potential business partnerships.
For Tanduay, these interactions are an important part of its strategy to reach new markets and introduce more international consumers to its premium rum portfolio.
“But beyond providing us an opportunity to introduce our premium rums to an international audience, the event gave us an important venue to connect with industry professional and potential partners across Europe,” Sumang said.
As Filipino products continue to seek recognition beyond their home market, Tanduay’s Berlin showcase illustrates how local craftsmanship and flavors can become part of a wider global conversation.
From a rum aged for two decades to cocktails featuring distinctly Filipino ingredients, the brand’s participation offered different ways to experience the Philippines through its spirits.
And as Tanduay pursues new opportunities in Europe, its message remains rooted in where its story began: the islands of the Philippines, brought to the world one glass at a time.
(MAIN PHOTO (L-R) The Tanduay team at Bar Convent Berlin 2026: Roy Sumang, International Business Development Manager; Joseph Chiong, Regional Business Officer; Ryan Tupas, Regional Business Officer; Rianna Juarez, International Business Development Unit Head; Janno Gironella, AVP for Research & Development; and Paul Lim, SVP for Sales and Marketing).