The Philippines-based Tanduay Rum is out with a new expression called Double Rum. It’s a blend of two rums, a “premium” rum that’s 16 years old and a “traditional” rum that’s 5 years old. These two rums are then blended (no proportion is offered) and aged for a further 2 years in once-used bourbon barrels.
The “distinctly Filipino” product is as effusive as its lower-end brethren, absolutely pouring on the fruit from the get-go. The nose is loaded to the gills with grilled pineapple, mango, and citrus notes, underpinned by a sweet molasses that is ever so slightly funky. Boldly burnt amber in color (caramel is not mentioned on the label, FYI) the palate pushes the fruit even further, taking that pineapple note and cooking it in butter and sugar until it is fully caramelized. Lots of vanilla, baking spice, some flambeed banana — all of this comes into bright focus as the finish develops, rich with brown sugar and a touch of maple syrup.
The sweetness is intense, but the complexity is on point, with more to explore at every turn. I topped up my glass more than once. Get some.