DISCOVER ASIAN RUM and TANDUAY
Authentic, Original, With a Rich History
For centuries, Western explorers have been powerless to resist to the
mystical allure of Asia. Nearly 160 years ago the makers of TANDUAY
ASIAN RUM discovered a way to capture the essence of the mysterious
East, creating a spirit as intriguing in its silky smoothness and
elegant taste as the land of its birth.
Today TANDUAY ASIAN RUM, one of Asia’s best-kept secrets and one of the
world’s most decorated spirits, is captivating rum lovers the world
Created thousands of years ago in the pristine volcanic soils and pure
waters of the Philippines, the sugarcane that is at the heart of TANDUAY
ASIAN RUM is a direct descendant of the original heritage Asian noble
and ancestral wild canes. It is this this ancient lineage that makes
TANDUAY the original Asian rum brand.
Sugarcane’s Asian Origins
The story of rum begins with the story of sugarcane, born in the ancient
Far East. Early references to a “honey bearing reed” show sugarcane
originating in Asia sometime near 6,000 BC. As early as 4,000 B.C. it
had found root in the Philippines, where it flourished in the lush
tropical countryside, rich, volcanic soils, and perfectly suited weather
conditions. Hundreds of generations later, it is the modern offshoots
of these ancient canes that are used to make TANDUAY.
Some 2,000 years later conquerors and explorers began carrying the new
treasure back from their journeys to Far Eastern lands. By the 6th
century A.D., the cultivation of sugarcane had spread throughout
Southeast Asia and Northern India.
While Alexander, the Great is said to have introduced sugar to the
Mediterranean nations around 300 B.C., it was Marco Polo, the inveterate
explorer who did much to introduce Europeans to Asia, whom may have
been the first Westerner to report witnessing the drinking of rum. He
was offered a “very good wine of sugar" during his 14th century travels,
also recognizing sugarcane’s immense potential as a commodity for
trade. And so began sugarcane’s worldwide presence and popularity.
Sugarcane only entered the Caribbean in 1493, when on his second voyage
to the New World Christopher Columbus himself carried cane seedlings to
what is now Santo Domingo. While his transplants reportedly failed,
other explorers were more successful and soon sugarcane was growing in
the West Indies, Brazil, and Mexico. As it is species non-native to the
Caribbean, extensive efforts have gone into hybridizing and
cross-breeding those canes over the years, manipulating them with local
species to help them resist the pests and diseases encountered in its
adopted home. TANDUAY Asian Rum heritage cane is descended directly from
the original ancient noble and ancestral wild varieties found in
sugarcane’s Asian birthplace.
Rum’s Asian Roots
There is no single origin for the word “rum.” Many scholars believe
that “rum” is derived from saccharum, the Latin word for aroma. Some
19th century dictionaries linked the word to India and Sanskrit, where
roma means water, while others suggest Malayan origins from beram, or
brum, meaning alcoholic drink.
Throughout the centuries, the ideal tropical conditions found in the
Philippines nourished a thriving sugarcane crop, and Asians were among
the first to use it to make alcoholic drinks. When the 14th century
traveler Wang Tayuan visited the Philippines, he observed the natives
turning cane juice into wine. Later, 17th century Jesuit missionary
Francisco Alzina described a similar process of fermenting cane juice
mixed with a special tree bark in Chinese jars. It was from these
beginnings that rum was born.
That ancient wisdom is captured today in the form of TANDUAY Asian Rum.
TANDUAY was established in 1854 and is one of only a handful of rum
brands much over 150 years old. TANDUAY has thrived by focusing on
quality and reliability, and continues to do so, making the brand the
7th largest International Spirit Brand in the world in 2011.