#tanduay rum

[takeoffphilippines]

Tanduay Bacolod Rum Fest Set August 10-18 With “Ambagan” as Theme

The fourth Tanduay Bacolod Rum Festival recognizes the different roles people play in building a community as it chooses “Ambagan” for this year’s theme. Happening from August 10 to 18, this year’s event promises food, arts, music and thrills for everyone to enjoy.

A feast that started as an homage to the city’s sugarcane, which is the main source for Tanduay’s award-winning rums, the event has been held annually since 2019.

“On this same ground, my father, Lucio K. Tan Jr., together with Councilor Em Ang, announced the inception of the Tanduay Bacolod Rum Festival. The festival was born out of a desire to ensure that Bacolod, the City of Smiles, remains the heart and home of Tanduay. That wherever Tanduay goes, Bacolod will always be a part of its story,” said Lucio Tan III, President, LT Group and Tanduay Distillers, Inc., before a full house press conference held at the Century Park Hotel in Pasay City, Metro Manila.

Tan, likewise, cited the strong collaboration of Tanduay with the local government in mounting the annual festival. “What’s remarkable about this collaboration is that we are able to tell the story of Bacolod and Tanduay by highlighting their culinary heritage and the artistic prowess of the Bacolodnon, whether in cocktail-making, painting, music, or dance. That, in essence, is what this Rum Festival is all about,” he further said.

On the part of the local government, Councilor Em Ang, Chairman of Bacolod City History, Culture, and Arts, said: “On behalf of our City Government led by our beloved Mayor Albee Benitez, I would like to thank each and every one of you for your continued support. Together, we have built a celebration that not only honors our heritage but also paves the way for future generations to appreciate and cherish. Supporting initiatives like this festival is crucial in preserving our culture and boosting our local economy.”

Through the different facets of the festival, participants are encouraged to contribute, whether through culinary delights, visual arts, and more. On August 10, a motorcade heading to the Bacolod City Government Center (BCGC) will signal the opening of the festival, where local government officials led by Mayor Albee Benitez are expected to grace the ribbon-cutting ceremonies of the Food Park. The Food Park will feature nightly entertainment, local and international culinary delights, and mixology. The Food Park will be open until the last day of the festival on August 18.

On August 12, a Mixology Competition will take place at the Ayala Malls Capitol Center. On August 14-15, the Culinaria Competition will be held. August 16 is designated as Rum Education Day, featuring a Tanduay Plant Tour, followed by a Rum Masterclass and the nationwide Grand Finals of the Mixology Competition at the Seda Hotel.

On August 17, a motorcade parade featuring some of Bacolod’s beauty queens, with Tanduay Brand Ambassador Derek Ramsay, will begin in the afternoon, followed by a Street Dance Competition and a concert at the BCGC. Bands Juan Karlos and Almost will headline this year's concert performers.

For more information about the festival, visit @TanduayRumFest on Facebook.

—

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[luanarbilo]

HRIM 105

🌏 University of the Philippines Diliman, Quezon City, Metro Manila, Philippines

Brandy - Don Enrique Brandy Rum - Tanduay Rhum Dark Whisky - Johnnie Walker Black Label

📅 2011-01-05

🗒️ HRIM 105 Laboratory Activity

[derrickanimal]

Tanduay Asian Rum an export of Tanduay Distilleries, Inc. 

[mixergiltron]

Here's to swimmin' with bow-legged women.

Well,we're halfway through Sharkfest,but there's still plenty more to watch. And plenty more sharky Tiki drinks to mix up. Enjoy!

Mix #206 Luau Room Shark Tooth

1.5oz Tanduay rum* 1/2oz sloe gin 1oz lemon juice 1oz passionfruit syrup 1-2oz club soda

Shake everything except soda and pour into Mai Tai glass. Top with soda.

*I used Coruba.

This is the recipe used in the Luau Room bar of the Hotel del Coronado in the 1950's and 60's. It's light and sweet with a gin finish. An excellent summer drink.

I finally picked up some sloe gin which is much sweeter than other gins,and now I'll have to go back over some of my mixings that were supposed to use it and redo them. It really changes the character of the drink,so if a recipe calls for it instead of regular gin,you should use the correct stuff. It's also not bad to make a gin 'n tonic.

Mix #207 Mai-Kai Shark Bite

1oz Plantation 5yr Barbados rum 1oz Appleton Estate 12yr rum 1/2oz lime juice 1/oz pineapple juice 1/2oz rich(2:1) simple syrup 1/8oz cinnamon syrup

Rinse a rocks glass with water and freeze to create an ice shell. Shake everything except Appleton with ice until frothy. Add crushed ice to glass and strain mix in. Serve Appleton on side and pour in as a float.

Ok,so I just shook everything with ice and put it in a glass,and it turned out just fine. This is the Mai-Kai's take on the Shark Bite. It's got a sweet/tart blend with just of touch of cinnamon on the end. A nice drink,but it really didn't stand out enough to me to put it in regular rotation.

Mix #208 Blue Water White Death

2oz silver tequila 3/4oz Cointreau 3/4oz blue curacao 1/2oz lime juice 1/2oz simple syrup few drops grenadine

Shake everything except grenadine with ice and pour into Mai Tai glass. Add a few drops of grenadine to look like blood in the water.

So I found a recipe going around the internet for a 'shark attack margarita'. It was a kitschy drink where you pour grenadine into way too much sweet and sour mix from a plastic shark. I tweaked the recipe and it started out ok until the grenadine kicked in,then it turned out almost undrinkable. Now,there was a '70's movie called 'Blue Water,White Death' that was supposed to be a great white shark documentary,and that was also a hot mess. So I decided to fix this drink and name it after the movie to try and redeem both. The drink is a pretty bright turquoise with the grenadine giving it the 'blood in the water' look,and the tequila gives it plenty of bite. It's very tequila forward,so use the good stuff(I used 1800) with a light taste that goes back and forth between tart and sweet. Only use about six to eight drops of grenadine;too much and it will overwhelm the drink and make it too sweet. And remember the old reel,"one tequila,two tequila,three tequila,floor";this drink will sneak up and bite you like a great white hitting a seal.

So enjoy Sharkfest folks,and have fun at the beach.

[foodalliedinfoglobal]

Dark Spirits Market Booming Worldwide with Latest Trend and Future Scope by 2027

Craft spirits have witnessed monumental growth in the last few years, owing to changing consumer preferences toward craft spirits especially whiskey and brandy. According to American Craft Spirits Association, craft spirits are products produced by a distillery, which values the importance of transparency in distilling and remains forthcoming regarding the spirit’s ingredients, distilling location, aging, and bottling process.

Dark Spirits Market Size was valued at $87.2 billion in 2019, and is projected reach $129.1 billion by 2027, registering a CAGR of 6.4% from 2021 to 2027.

Global Key Players:

Anheuser-Busch InBev, Asahi Group Holdings, Kirin Holdings, Diageo, Suntory Holdings, Pernod Ricard, Bacardi Limited, LT Group, Inc (Tanduay), The Brown–Forman Corporation, and Rémy Cointreau.

A distilled spirit is produced by a distillery producing fewer than 750,000 gallons annually. The craft spirits volume sales have witnessed upswing of 26% in 2019, crossing 80 million liters of craft spirits sold in the U.S. alone. The number of craft distillers has also surpassed 2,000 mark in the financial year 2019. The craft movement has brought rising levels of distilling expertise, knowledge, and innovation. Similar trends have been witnessed across Europe and Asia-Pacific regions in prominent countries such as India, the UK, and France. Increasing demand for craft spirits is expected to provide impetus to the global dark spirits market growth.

Explore More Insights @ https://www.alliedmarketresearch.com/dark-spirits-market-A10287

With increased awareness and consciousness, consumers are scrutinizing food as well as beverages labels these days, with alcohol being no exception. Clean label, organic, natural, no additives, and GMO-free alcohol, including dark spirits have been successfully launched in the market. For instance, Waterford Distillery released Ireland’s first organic whiskey GAIA 1.1 priced at $110. Similarly, Neisson launched organic certified rum. With more players entering the organic market, the market for organic dark spirits is anticipated to gain high traction with new flavors and offerings to lure consumers.

The global dark spirits industry has been slightly impacted amidst the outbreak of the coronavirus. The COVID-19 pandemic resulted in lockdown and widespread restrictions across the world. The on trade sales of dark spirits have nosedived across the world, owing to the closure of HORECA industry across the world. Furthermore, recent development in resurgence of the second wave of coronavirus in Europe and North America is one of the major challenges the industry is expected to face in the coming days.

The global dark spirits market is segmented on the basis of type, distribution channel, and region. Based on type, the global market is divided into whiskey, rum, and brandy. By distribution channel, the market is bifurcated into on trade and off trade. Region-wise, the global market is studied across North America, Europe, Asia-Pacific and LAMEA. North America consists of market evaluation for the U.S., Canada, and Mexico. Europe is studied across the UK, Germany, France, Spain, Russia, and the rest of Europe. India, China, Japan, ASEAN, Australia, and the rest of Asia-Pacific are the countries analyzed under the Asia-Pacific region. LAMEA includes Brazil, Argentina, the UAE, South Africa, and the rest of LAMEA.

Key Findings Of The Study

By region, Asia-Pacific dominates in terms of the global dark spirits market share, and is expected to retain its dominance during the forecast period.

By type, the whiskey segment led in terms of the market share in 2019, and is expected to gain market share in the coming years.

By distribution channel, the on trade segment is expected to gain market share in the coming years, and is estimated to grow at a CAGR of 7.4% during the dark spirits market forecast period.

By region, North America is anticipated to grow with a moderate CAGR of 4.2% during the forecast period.

About Us:

Allied Market Research (AMR) is a full-service market research and business-consulting wing of Allied Analytics LLP based in Portland, Oregon. Allied Market Research provides global enterprises as well as medium and small businesses with unmatched quality of “Market Research Reports” and “Business Intelligence Solutions”. AMR has a targeted view to provide business insights and consulting to assist its clients to make strategic business decisions and achieve sustainable growth in their respective market domain.

Contact: United States 1209 Orange Street, Corporation Trust Center, Wilmington, New Castle, Delaware 19801 USA. Int'l: +1-503-894-6022 Toll Free: +1-800-792-5285 Fax: +1-800-792-5285 help@alliedmarketresearch.com 

[beingjellybeans]

Julia Barretto named Tanduay's 2024 Calendar Girl

While many brands follow a rigid set of criteria for selecting their calendar models, Tanduay takes a distinct approach. The renowned rum brand looks for women who embody strength, confidence, daring spirit, fearlessness, and a willingness to take risks while still finding time to revel in life’s celebrations. This year, Tanduay has chosen actress Julia Barretto to represent these qualities as…

[siva621]

Philippines Spirits Market: Embracing a Spirited Culture

Introduction

The Philippines, an archipelago of vibrant culture and rich traditions, has a deep-rooted connection with spirits. Not only does this refer to the lively and joyful nature of its people, but also to the country's thriving spirits market. In this article, we will explore the Philippines Spirits Market, its historical significance, popular spirits, market trends, and the growing interest in local craft distilleries. Join us on this spirited journey as we delve into the captivating world of Philippine spirits.

A Brief History of Philippine Spirits

From Traditional Brews to Modern Distillations

The history of spirits in the Philippines dates back centuries, with traditional alcoholic beverages like Lambanog and Tapuy being an integral part of local customs and celebrations. These spirits were made from coconut sap and rice, respectively, and held cultural significance. Over time, the Philippines adopted modern distillation techniques from Western countries, leading to the production of rum, brandy, whiskey, and gin.

The Popular Spirits of the Philippines

1. Rum: A Taste of Heritage

Rum, the most beloved spirit in the Philippines, reflects the country's historical ties to sugarcane plantations. Known for its sweet and smooth taste, Filipino rum has gained international recognition, with brands like Tanduay and Don Papa garnering praise from connoisseurs worldwide.

2. Brandy: A Toast to Elegance

Brandy, often enjoyed as a post-dinner indulgence, has found a special place in Filipino culture. With brands like Emperador dominating the local market, Filipinos take pride in their brandy-making expertise, creating world-class products that appeal to a diverse consumer base.

3. Whiskey: A Growing Affection

While whiskey is relatively new to the Philippine spirits scene, its popularity is steadily rising. The demand for high-quality whiskey, both imported and locally produced, has seen a surge, especially among the younger generation, reflecting their evolving taste and preferences.

4. Gin: A Refreshing Favourite

Gin, a refreshing and versatile spirit, has captured the hearts of Filipinos who embrace its botanical flavors. The local gin market has witnessed a renaissance with innovative craft distilleries infusing unique flavors that cater to the ever-changing preferences of consumers.

The Emerging Trends in the Philippines Spirits Market

1. Craft Distilleries: A Distinctive Touch

In recent years, there has been a growing interest in craft distilleries in the Philippines. These small-scale, artisanal producers focus on creating unique and high-quality spirits that celebrate local ingredients and traditions. This trend not only caters to the rising demand for premium spirits but also contributes to the preservation of Filipino cultural heritage.

2. Sustainable Distilling: An Ethical Shift

With consumers becoming more environmentally conscious, the spirits industry in the Philippines is adapting to sustainable practices. From sourcing local and organic ingredients to implementing eco-friendly packaging, distilleries are aligning their values with those of socially responsible consumers.

3. Online Sales and Marketing: Embracing the Digital Age

The pandemic accelerated the shift towards online shopping, and the spirits market was no exception. Distilleries are now leveraging e-commerce platforms and social media to reach a broader audience, allowing consumers to explore a vast array of spirits from the comfort of their homes.

Embracing the Spirit of the Philippines

The Philippines Spirits Market is a dynamic and ever-evolving landscape, deeply rooted in history and culture. From traditional brews to modern distillations, the country's spirits industry reflects the spirit of its people - vibrant, diverse, and resilient.

In conclusion, as the global fascination with unique spirits grows, the Philippines stands at the forefront of the market, offering a wide array of choices that appeal to both local and international consumers. The embrace of craft distilleries, sustainable practices, and digital transformation sets the stage for an exciting future for the Philippine spirits industry.

For more insights on the Philippines spirits market forecast, download a free report sample

[clarisaysblog]

Tanduay and Theo & Philo’s New Intense, Luscious Dark Chocolate Is a Tribute to Their Philippine Heritage

The robust and complex flavors of Tanduay Asian Rum Gold is paired with the strong and bold taste of Theo & Philo’s 65% single origin Philippine Dark Chocolate for the two brands’ latest collaboration. Marc Ngo, Senior Brand Manager and International Business Development Manager at Tanduay, said that working with Theo & Philo gave them the opportunity to showcase their rum’s distinctness and…

[caskncane]

Everything about white rum you should know Introduction of rum its origin : Rum is liquor consumed all over the world. As per record, it originated in the West Indies. The first mention of rum was found in Barbados in about 1650.   Earlier, it was called ‘rumbullion’ or ‘kill-devil’. By the year 1667, it was called as ‘rum’. Back then, slaves were brought from places like Africa and traded to the West Indies for producing molasses which were then made into rum in New England. Followed, rum was further traded to Africa for more slaves. From the 18th century, the British sailors used to receive regular rations of rum. It continued till 1970. Early history of the United States depicts that rum was the main liquor distilled and mixed with molasses and known as Blackstrap. Also, it was blended with cider for producing a unique beverage named ���stonewall’.

What is white rum?

White rum, also called light rum, is unique distilled liquor produced from sugarcane products like sugarcane juice or molasses. It is filtered and immediately bottled without aging. In simple words, white rum is non-aged rum. But, some manufacturers age the rum inside a barrel for few years and remove the color through charcoal filtration.

White rum is a popular mix for cocktails due to its flavor and sweetness. Often, white rum is consumed straight as many people love the soft flavor.

From where does it come from?      

Most of the white rums come from Puerto Rico. Tanduay is known to be the largest producer of rum throughout the world. Other rum producing nations are Panama, Cuba, Colombia, Guatemala, and Venezuela.

Fermentation process: 

Rum is produced by adding yeast and water to molasses. Yeast is carefully selected for ensuring the perfect taste and aroma of white rum. Fermentation involves yeast converting sugar into alcohol. Some rum producers use wild yeast for fermentation. Most of the producers use specific strains of yeast for providing a consistent taste and fermentation time that can be predicted. Distillers that produce lighter rums use faster working yeasts. Whereas, slower working yeasts allow more esters to accumulate during the process of fermentation giving fuller tasting final rum. Fermentation products such as 2-ethyl-3-methyl butyric acid and esters including ethyl butyrate and ethyl hexanoate help rum to get the fruitiness and sweetness.

How is it different from dark rum?

There are distinct differences between white rum and dark rum.

The aging process of white rum happens in stainless steel barrel; whereas, dark rum is aged in charred oak barrel. Dark rum takes longer to age than white rum.

Dark rums have deeper flavors and overtones compared to white rums. Often, rum is made darker by adding caramel to it. Also, rum is made lighter by filtering it.

White rum is mostly used in cocktails and mixed beverages. On the other hand, dark rum is mostly consumed straight and many people use dark rum for cooking.

Production of white rum involves fast fermentation as it gives rise to a lighter wash which again produce white rum. Whereas, dark rum production involves slow and orderly fermentation process, and addition of yeast takes place in intervals.

Which white rum taste better aged or fresh?

Preference of taste completely depends upon the consumers. However, the longer the rum is aged, the more its taste converges. Older rums are considered as quality-wise higher than the less aged or non-aged rums. The overall texture and taste improves with age.

How much is safe to drink?

An adult can drink up to 1.5 ounces of rum per day. However, it is not advised to allow an individual below 21 years to consume rum.  

Is it beneficial?

Consumption of rum is healthy.               

De-stress

Rum (any variety) helps people to forget stressors for sometimes. It reduces anxiety too.

Control blood sugar:

The medical properties of rum prevent the risk of diabetes.

Improves heart health:

Rum acts as a blood thinner. It prevents blood clots. Also, rum is known to be associated to good cholesterol or HDL.

Treats common cold:

Rum has high bacterial properties that help in treating common cold.

Antiseptic:

Rum is a potent antiseptic used for cleaning wounds.

Reduces muscle pain:

Rum helps in reducing muscle pain. Also, it increases bone mineral density and prevents osteoporosis.

Who can drink it?

Any individual above 21 years old can consume rum.                                                      

Conclusion: Rum is a globally consumed alcoholic beverage that has lots of health benefits. Some prefer to add it to their favorite cocktail while others prefer to have it neat. Varieties of flavors are available in white rum. The price differs. Be responsible while drinking rum. Do not over-consume it.      

[takeoffphilippines]

Tanduay is Taking to the Skies with PAL Business Class Cocktail Offerings

Adding another twist, fizz, or buzz to business class flights, Tanduay offers their select cocktails to patrons on certain Philippine Airlines (PAL) routes.

Well-known for its excellence and high standards, Tanduay is a perfect partner to PAL to further elevate customers’ flying experience.

Guests can enjoy a distinct selection of drinks that feature Tanduay’s premium rums while on the way to their destination aboard the nation’s flag carrier.

Flyers can avail of cocktails named after some of the best tourist destinations in the Philippines and showcase the diversity of Filipino flavors.

The four cocktails available are Boracay Sunset and Manila Skyline, both made from Tanduay Superior Rum as well as Ilocos Dunes and Bukidnon Breeze made from Tanduay Asian Rum Silver.

Travelers can pick the bold and vibrant Manila Skyline or the enchanting and colorful Boracay Sunset. Or they might fancy the refreshing fruity sweetness of the Bukidnon Breeze or the Ilocos Dunes with its sweet, citrus, and spicy flavors.

Any one of these choices is worthwhile for flyers as they are made from Tanduay premium products that are perfect for signature cocktails.

Business class patrons are not limited to the cocktails, as they can also enjoy Tanduay Double Rum and Tanduay Superior, on the rocks or neat.

The cocktails are available to PAL Business Class passengers on PAL flights to the United States (San Francisco, Los Angeles, New York, Honolulu), Canada (Vancouver and Toronto), and Japan (Tokyo, Osaka, Fukuoka and Nagoya). Tanduay and PAL are looking forward to adding the offering of cocktails on Middle East and Australia routes shortly.

While the signature cocktails are available on selected Business Class flights, PAL customers can avail of cocktails made from Tanduay products in the PAL Mabuhay Lounge of the Ninoy Aquino International Airport (NAIA) Terminal 1 before departing on their international flights.

The Mabuhay Lounge is a place where passengers can wait for their flights comfortably with good food and cozy ambience. Terminal 1 services international flights arriving in and departing from Manila.

Among the cocktails available at the lounge are the Captain’s Punch made with the Tanduay Superior Rum; Planters’ Punch, Cuba Libre, and Long Island made with the Tanduay Asian Rum Gold; and Mojito made with the Tanduay White Rum.

PAL and Tanduay are proud of their partnership and hope to see customers enjoying their flights and cocktails soon.

Tanduay is a sister company of PAL under the LT Group, Inc.

—

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[polarissketches]

I didnt make it to the top 15 on Tanduay Rum's Label Design Competition and for good reasons too. I still lack the art skills to be on the top tier but I had fun on making this non-the-less. Would join again if ever 💕

[liquorstoresg]

Buy Rum in Online Store at Singapore. Are you looking for tanduay white, tanduay dark, myer's dark rum and barcardi white? Just purchase from our online shop

[vhem-0799]

"An autobiography of a Martial Law Survivor" A year later on the first anniversary of Martial Law, I was arrested, tortured, and imprisoned for 7 months. I wish to add my voice to those who denounce the efforts of Duterte and his minions in congress to extol Marcos as a hero and promote a revisionist view of the ruthless and corrupt dictator whom he idolizes, emulates, and tries to surpass. Below is an account of the horror I experienced: At 4 in the morning of September 21, 1973 – the first anniversary of Martial Law – I and 3 other seminarians quietly slipped out of the seminary. I wore my jogging pants and my Scout Ranger jacket. We carried some of the leaflets that we mimeographed the previous nights. These leaflets contained a denunciation of Martial Law and a call for people to resist the dictatorial regime. We planned to saturate the city with these leaflets. Other students belonging to various cells were also doing the same thing in different parts of the city. We went on our separate ways. As I was walking alone in the dark and deserted streets of downtown Cebu dropping leaflets on doorsteps and in mailboxes, I suddenly felt hands grabbing me from behind. A man held me by the neck, another by the arms. The third man aimed his .45 caliber pistol at me and said, “Don’t move, you are under arrest!” He frisked me and grabbed the leaflets I tucked inside my jacket. A car suddenly pulled in beside us and I was shoved inside. I was sandwiched between the two men while the third sat in front. My whole body froze and my heart raced as the car sped along Jones Avenue and entered Camp Sergio Osmeña. I had a sinking feeling – as if I was falling into a void as I said to myself, “Oh God, please help me, I have been caught.” They brought me up to the office of the Constabulary Security Unit on the third floor and dumped me inside the small, dark, windowless room they called the “dragon room.” This was the room where they conducted tactical interrogations. What happened next seemed surreal. It was an experience of pain, shame, and humiliation that I tried to forget and did not want talk about. While I was inside the “dragon room,” I felt so helpless. I cried out to God but he seemed so distant and absent. I felt abandoned. Under the glare of a light bulb over my head, the intelligence agents continued to take turns in interrogating me and hitting my solar plexus, ears, chest, and kidneys every time I refused to answer their questions. I was gasping for air every time they hit me. The pain became so unbearable that I passed out. When I regained consciousness, I lost sense of time since it was dark inside the room. I didn’t know whether it was night or day. I was hungry and thirsty. Instead of giving me water, somebody forced me to drink Tanduay rum. I became groggy and they continued to ask me who my comrades were and where they could be found. They thought that too much alcohol would loosen my tongue. Instead, I wailed like a little child.  After a while, another intelligence agent was assigned to interrogate me. He treated me like I was his younger brother. He spoke softly and told me that the torture would stop if I just give them the information they wanted. He also brought me food. I was wondering if I could withstand another session of torture. Yet I was also imagining the faces of my comrades. If I revealed their names they would also be picked up, tortured, and imprisoned. I told myself that I would never reveal any information that would lead to their arrest. Yet I had to tell them something that would make them believe that they had broken me and that I had finally cooperated. So, I finally said, “Please, don’t hurt me anymore. I will tell you everything I know.” The head of the Constabulary Security Unit came. He was stocky and dark. He looked like a bulldog. I overheard other agents referring to him as Major. He asked me the source of the documents and the identity and location of my contacts. I told him that the structure of the underground was very sophisticated, and that I only knew one contact

who provided me with the leaflets. I gave them false information and implicated another person not connected with our group. They seemed to believe me and the torture stopped. They were glad that I was finally cooperating with them. They asked me if I was willing to work as an informer if they released me. I said yes. I was thinking that I would just hide once I got out.  The following night or was it day, I heard the scream of another person. An agent told me that they had picked the person whom I had implicated. I was seized with remorse. When I met the Major, I told him that everything I revealed to them was a lie and that I was retracting my statement. So they released the person immediately. I felt I was being sucked deeper and deeper into a black hole in which there was no escape. When I went to the comfort room, accompanied by a guard, I saw an open window and all I thought was to jump out of it. We were on the third floor but I didn’t care. All I wanted was to end it all. But I didn’t have a chance to do it since the guard was just beside me.  I was sent back to the dragon room for further interrogation. They were mad at me for lying to them. The torture continued. I was like a punching bag and a soccer ball. But I refused to tell them anything. After so many days of torture, my body and mind became numb. I couldn’t feel anymore. Even when one of the interrogators put the barrel of his .45 caliber pistol in my mouth and cocked it, I didn’t care anymore if he pulled the trigger. My interrogators out of exasperation told me that they would be using electric shock to force out information from me. They showed me a machine with electrodes that they would attach to different parts of my body. I was suddenly filled with terror. I finally told them, “OK, I give up, I can’t stand it anymore. I will tell you everything.” They believed that I had finally reached my breaking point.

[beingjellybeans]

NY-based bartending expert praises the versatility and unique flavor profiles of Tanduay rums

Tanduay rums, known for their wide range of expressions, are receiving high praise from renowned New York-based concept beverage director and bartending veteran, Jeremy Le Blanche. Each Tanduay product offers a distinct and unique flavor profile, making them highly versatile for both sipping and mixing. Le Blanche, with over 11 years of experience in the bartending industry, has established…

[alabngpuso]

🃏 - playing a game together (Elijah)

love language starters. // @nykrose ft. nyk

"you sure you haven't slipped a bean in your sleeve?" elijah asked over the brim of his glass before downing the rest of his tanduay rum. he was so confident with a game he'd been playing since he was a young boy -- but then he can't remember the last time he actually last played sungka. perhaps his hustler days were over.

"now i kinda regret introducing you to this game."

[brandoabroad]

Listening for the secret, searching for the sound, with a little help from Philippines rum. Editing episode 5 of Rootabaga with @sperlingdave at Sabang Beach #tanduay #palawan #tanduayrum #rum #editing #podcast (at Sabang, Palawan, Philippines) https://www.instagram.com/p/BtOLurXneCR/?utm_source=ig_tumblr_share&igshid=w0zh7mlxg6xg