Tanduay Asian Rum Launches Mixology Program
Tanduay Asian Rum, the second largest selling rum in the world, announces the launch of its new program in which it will partner with top mixologists from across the country.
The brand selected four renowned bartenders from Connecticut, Florida, Illinois and Massachusetts, to create a series of seasonal cocktail recipes, inspired by their hometown and the intriguing flavors of Tanduay Asian Rum. Supported by Tanduay’s marketing team, a film producer and photographer, program bartenders were captured through customized videos and images showing each in action. Recipes created by the mixologists and the corresponding content will be disseminated around holidays and events through traditional outreach, promoted in on-premise seasonal menus, at tastings in retail accounts and on the Tanduay’s Facebook and Twitter pages (@TanduayUSA) throughout the year.
“Tanduay heavily supports bartenders within the local markets,” commented Whit Repp, Vice President of Marketing at Brand Action Team, Tanduay’s agency of record. “We’re thrilled about the opportunities this partnership will offer participating mixologists including guest bartending, representation at industry events and on- and off-premise accounts.”
Connecticut: Tessa Park is bar manager at Tengda Asian Bistro in Milford. There, she leads training for new bartenders and educates them on spirits, mixology and hospitality.
Florida: Josh Gates is from West Palm Beach and bartends at The Alchemist. When he is not shaking and stirring cocktails at the local gastropub, he serves as Vice President of the city’s USBG chapter.
Illinois: Tanduay selected Nikkole Palmatier, bartender at Dolphin in Chicago. A student of the Advanced Mixology Academy, Palmatier has traveled the globe to study various spirits in their country of origin and uses this knowledge behind the bar.
Massachusetts: Hailing from Boston is Kelly Unda who is bartender at The Harvest in Somerville. No stranger to the cocktail scene, Unda has participated in Speed Rack, a national competition featuring top female bartenders in key markets.
“The versatility of Tanduay is unmatched when it comes to mixology—from classic daiquiris, to innovative and on-trend concoctions, it’s an ideal base spirit that isn’t limited to a single season or occasion,” concluded Repp. “This collaboration gives each bartender the opportunity to create a custom cocktail that represents the place they come from while showing off the unique mixability of Tanduay.”
The first leg of the program will be holiday cocktail recipes influenced by the mixologists’ hometown.