Two rums produced by the renowned Filipino brand Tanduay have recently earned prestigious gold medals at the 2025 World Spirits Competition, organized by lifestyle publication Cigar & Spirits. The awarded varieties, Tanduay’s Reserve Rum 10 Years and Double Rum, stood out among a wide array of spirits through a rigorous blind-tasting evaluation conducted by industry experts.

The Reserve Rum 10 Years is distinguished by its decade-long aging process in ex-bourbon barrels, which imparts rich aromas of dried fruits, toasted oak, vanilla, and butterscotch. Its tasting notes reveal layers of caramel and dried fruits, culminating in a finish that evokes raisins, dark chocolate, and a hint of wood.

In contrast, the Double Rum, which is a carefully blended mixture of rums aged from five to sixteen years, is further matured for an additional two years. Its aromatic profile carries a delightful blend of sweet, fruity, floral, and citrusy notes, with hints of caramelized pineapple, toasted nuts, and cherry. The taste is predominantly sweet and fruity.

These gold medals contribute to Tanduay’s impressive collection of accolades, which also includes recent awards from the Monde Selection, World Branding Awards, and the New York International Spirits Competition, among many others.

Don Papa Rum has launched its newest product, Don Papa Alon, a rum inspired by the beautiful coastlines of the Philippines and the spirit of bayanihan, which embodies community and cooperation. This new variant shifts focus from the traditional sugarcane-rich areas of Negros to the vibrant shores, aiming to capture the essence of island life.

Don Papa Alon is characterized by a flavor profile that pays homage to Filipino culinary traditions. It includes notes of coconut, jackfruit, and spices, drawing inspiration from the local dish Ginataang Langka, a creamy jackfruit stew. Marketing Manager Angeline Manahan explained that the goal was to embody the pride and warmth of Filipino communities, creating a rum that evokes the atmosphere of relaxed gatherings by the sea during golden hour.

To ensure a true taste of local culture, the recommended way to enjoy Don Papa Alon is with a refreshing drink called Alon & Coco. This concoction combines 50ml of Don Papa Alon, 100ml of fresh coconut water, and a squeeze of calamansi, served over ice. Brand Ambassador Audrey Gustilo emphasized that using simple, fresh local ingredients allows the Filipino narrative to shine through more authentically.

Currently, Don Papa Alon is available at Landmark stores, as well as online through Booze.ph and Boozy.ph, with plans for expanded availability in retail outlets. This launch not only enhances Don Papa’s reputation for quality rum but also reinforces the celebration of Filipino culture and craft.

Absolut Vodka has partnered with Tabasco Brand to introduce Absolut Tabasco, a new chile-flavored vodka designed to enhance cocktails with a touch of spice without overbearing heat. This collaboration marks the first joint venture between the two iconic brands, focusing on balanced flavors rather than extreme spiciness.

Available in the U.S. and over 50 international markets, Absolut Tabasco starts with real Tabasco pepper mash, aged for up to three years in reclaimed oak barrels. This process reveals the essence of Tabasco pepper sauce—its unique heat, aroma, and a mouthfeel reminiscent of the iconic sauce itself. With a gluten-free certification and no added sugars, the vodka is versatile for mixed drinks, making it a suitable option for cocktails like Bloody Marys or even spicy lemonades.

This product comes at a time when there is an increasing demand for spicy vodka, predicted to grow significantly in popularity over the coming years. Absolut Tabasco aims to appeal to consumers looking for unique drink experiences without overwhelming heat.

For further details on Absolut Tabasco, you can visit the official pages for Absolut Vodka and Tabasco Brand.

On January 24, 2026, a bottle of Kentucky bourbon shattered records at an auction in New York City, fetching a staggering $162,500. This remarkable sale at Sotheby’s included the hammer price of $130,000, along with applicable buyer’s premiums and fees.

The bourbon in question is a rare 1982 bottle of Old Rip Van Winkle 20 Year Old Single Barrel "Sam’s." Distilled at the prestigious Stitzel-Weller distillery on December 7, 1982, and bottled on May 25, 2003, only 60 bottles of this exceptional whiskey were ever made, making it one of the rarest American whiskies in history.

With a robust 133.4 proof, this bourbon represents the highest alcohol by volume (ABV) in Old Rip Van Winkle’s bottling history, contributing to its desirability among collectors. The auction featured "The Great American Whiskey Collection," Sotheby’s inaugural live auction solely for American whiskey, showcasing 360 bottles amassed over many years. Notably, this collection contained some of the most sought-after and rare bottles ever created, with production dates reaching back to 1900.

Jonny Fowle, Sotheby’s Global Head of Whisky & Spirits, expressed the significance of the collection, stating that it exemplifies an unprecedented level of rarity and curation in American whiskey. In addition to the prized Old Rip Van Winkle, the auction also featured rare selections from Buffalo Trace, Michter’s, Wild Turkey, and other esteemed brands.

A growing interest in American whiskey’s terroir is shaping the industry, with Garrison Brothers distillery in Texas emerging as a significant player. Founded by Dan and Nancy Garrison, the distillery has become a key representative of Texas whiskey since its first release in 2010. Their unique location in the Hill Country, just outside Austin, features extreme temperature fluctuations that greatly influence the aging process and flavor development of their whiskeys.

Master Distiller Donnis Todd emphasizes the connection between the whiskey and its environment. By using a single mash bill of South Texas-grown white corn and allowing each barrel to mature independently, Garrison Brothers embodies a distinct Texas terroir. Todd aims for a recognition of character across all expressions while still allowing for variations in aroma and flavor.

The distillery’s approach contrasts with mass-produced bourbons, prioritizing uniqueness over consistency. Todd believes that by embracing this unpredictability, Garrison Brothers can create a diverse yet cohesive whiskey profile. Their flagship Small Batch Bourbon is a prime introduction to their style, offering flavors of apple fritters, candied orange peel, and warm spices.

Notably, upcoming releases like the 2025 Guadalupe showcase the distillery’s willingness to experiment with barrel finishes, contributing to an intricate layering of flavors that reflects the extensive range of terroir in Texas. Similarly, their new Sonora whiskey offers a savory profile with cracked peppercorn and sandalwood notes, highlighting the distillery’s commitment to innovation.

Garrison Brothers also produces flavored bourbons such as HoneyDew and Lady Bird, infusing them with elements like honey and Cognac cask finishing. These creations reflect their dedication to both quality and unique character. Their highly anticipated annual release, Cowboy Bourbon, draws significant attention, often leading to long lines for eager fans at the distillery.

With a firm belief in the influence of Texas terroir, Garrison Brothers continues to set standards and innovate within the American whiskey landscape. Through the artful interplay of local ingredients, deft barrel aging, and a commitment to authenticity, they are reshaping perceptions around the terroir of Texas whiskey.

Mr. Ryuji Nukata, once a textile worker in Japan, has transformed a simple distillery in Phnom Penh into a hub of innovation, creating award-winning gin using local and invasive plants. His journey took an unexpected turn when he discovered that the process of recycling paper produced ethanol, a key component in gin production. This revelation ignited his quest to produce a greener spirit.

Nukata found an ingenious solution in water hyacinths, a problematic invasive species in Southeast Asia. Instead of letting these plants clog waterways, he dried them and used them to generate ethanol, thus repurposing a waste product into a valuable ingredient. The resulting Tropical Citrus gin, infused with botanicals like Battambang oranges and kumquats, won the title of best flavored gin at the 2023 World Gin Awards. His distillery, Mawsim, operates in a space enriched with copper stills, blending tradition with innovation. The gins are sold in sustainable recycled bottles, encouraging eco-conscious consumption.

Nearby, Seekers Spirits, run by the duo Marco Julia Eggert and Tania Unsworth, offers a blend of creativity and local flavors. Initially inspired by the blue butterfly pea plant, they opted for a more traditional Mekong Dry Gin that features local ingredients such as pandan and Khmer basil. Their unique offerings have garnered accolades in international spirit competitions. The couple is also experimenting with an innovative cashew fruit brandy, hoping to elevate Cambodia’s recognition in the global spirits scene.

Another notable distillery, Samai, specializes in rum crafted from Cambodian sugar cane molasses, Kampot red pepper, and organic honey. Founders Daniel Pacheco and Antonio Lopez de Haro, alongside master distiller Darachampich Moang, have established a space that not only produces rum but also serves as a community hub, providing tours and events. Their rum, allowed to mature in sherry barrels, has been well-received for its complex flavor profile, rooted in the rich agricultural heritage of Cambodia.

As the Cambodian spirits industry expands, there’s a growing acknowledgment of the exceptional local ingredients and the potential for artistry in distillation. This growing interest has captured the attention of global audiences, showcasing not just liquor but the unique flavors that Cambodia holds.

The thrilling evolution of these local distillers represents a significant shift in Cambodia’s beverage landscape, marrying sustainability with culinary heritage and creativity. Through these entrepreneurial efforts, Cambodia’s distilling scene is poised for a bright future on the world stage.