Industrial Process| Engr. Kimberly Mae Gabrielle B.

Dia

CHAPTER 1

INTRODUCTION
In the Philippines, the Filipino people are known for their passion in conducting a
celebration of different occasions and it is their tradition that in every occasions, after the feast,
Filipinos are always having a drink (inuman). Liquor plays a big role in their culture and even if
they can’t afford or lack in budget, Filipino people are always finding a way to have a liquor to
drink to share with family, relatives, friends or even the people they just met. Liquor is one of the
things that people use to relieve the stress, to have fun, to celebrate and etc., although it is not
advisable for the health, many people still taking alcohol because of its effect in the body system.
Alcoholic beverages are fermented from the sugars in fruits, berries, grains, and such
other ingredients as plants saps, tubers, honey, and milk and may be distilled to reduce the
original watery liquid to a liquid of much greater alcoholic strength.

Source: Philippine Primer

Figure 1.1: Photo showing agroup of Filipino people having a drink
In the ingestion of an alcoholic beverage, the alcohol is rapidly absorbed in the
gastrointestinal tract (stomach and intestines) because it does not undergo any digestive; thus,
alcohol rises to high levels in the blood in a relatively short time. From the blood the alcohol is
distributed to all parts of the body and has an especially pronounced effect on the brain, on which
it exerts a depressant action. Under the influence of alcohol, the functions of the brain are
depressed in a characteristic pattern. The most complex actions of the brain are judgement, self-
criticism, the inhibitions learned from earliest childhood are depressed first, and loss of this
control results in a feeling of excitement in the early stages. For this reason, alcohol is sometimes
thought of, erroneously, as a stimulant. Under the influence of increasing amounts of alcohol, the
drinker gradually becomes less alert, awareness of his environment becomes dim and hazy,
muscular coordination deteriorates, and sleep is facilitated. (Dr. Gloria Lotha, 2016)
This study is about the manufacturing process of alcoholic beverage particularly about
the rhum(rum), Rhum isn’t simply another way to spell rum, that additional “h” means
something. Rum is the overarching term for all styles of rum, including dark and full-bodied
Manufacturing Process of Tanduay rum by Castillo, Lantican and Fabile, 20181 | P a g e
 Industrial Process| Engr. Kimberly Mae Gabrielle B. Dia

Guyanese demerara rums like El Dorado, Jamaican rums like Appleton Estate, deep and rich
Guatemalan rums like Zacapa, crisp Cuban rums like Havana Club, and Venezuelan rums like
Diplomatico.Rhum, on the other hand, is a much more specific term. An abbreviation from the
term rhumagricole, this type of rum can only come from Martinique. And while most rums are
distilled from fermented molasses, rhum is made from fresh pressed sugar cane juice. On the
island, sugar cane is grown specifically for the production of rhumagricole, and the fields are
managed and controlled like vineyards.In the Philippines, it refers to rum in general. This
spelling was introduced and popularized by Tanduay.

Source: tanduayrhumph
Figure 1.2: Tanduay Rhum

In the field of alcoholic beverages in the Philippines, Tanduay is one of the oldest and
best selling rum of the country.Tanduay is a brand of rum produced in the Philippines by
Tanduay Distillers, Inc., a diversified beverage company owned by LT Group, Inc.

HISTORY
Tanduay traces its origin to a distilleryin Hagonoy, Bulacan originally owned by
ElíasMenchatorre. In 1856, the distillery was acquired by Valentin Teus y Yrisarry and brought
into Ynchausti y Compañía, a partnership owned by José Joaquin de Ynchausti,
JoaquínMarcelinoElizalde y Yrisarry, and Juan Bautista y Yrisarry. Although the Hagonoy
distillery was already in operation at the time of the acquisition, Ynchausti y Compañia decided
to use its own foundation date (1854) as the distillery’s foundation date. Six years later, a
rectifying plant was constructed in Isla de Tanduay, bordering the Quiapo and San Miguel
districts of Manila, becoming the original Tanduay distillery.

Manufacturing Process of Tanduay rum by Castillo, Lantican and Fabile, 20182 | P a g e

 Industrial Process| Engr. Kimberly Mae Gabrielle B. Dia

Source: Tanduay distillers Inc.

Figure 1.3: Distillery in HagonoyBulacan, 1854-1863
There are no records of the product names produced by these two distilleries and it can be
assumed that all alcoholic products of the period were sold without brand names or distinctive
labels and were referred to by their generic names: "aguardiente" (Spanish for firewater), "tubâ"
(palm wine) and "ron" (Spanish for rum). However, earliest records of the distillery list its rum
simply as "ron de destillería de Hagonoy y Tanduay" (literally, “rum from the distillery of
Hagonoy and Tanduay”).

Source: Tanduay distillers Inc.

Figure 1.4: Sugar Cane, 1864-1873
During this era sugar (from which rum is made) had achieved first place of the list of
exports; it continued to vie with abaca for that position throughout the rest of the nineteenth
century.

Source: Tanduay distillers Inc.

Figure 1.5: Jose Joaquin Ynchausti, 1884-1893

Manufacturing Process of Tanduay rum by Castillo, Lantican and Fabile, 20183 | P a g e

 Industrial Process| Engr. Kimberly Mae Gabrielle B. Dia

In 1892, the Tanduay’s parent company was rename YnchaustiCompania or YCO,

Joaquin Elizalde and Valentin Teus were appointed as ‘managing partners’.Management was
fully entrusted to the Elizaldes after Joaquin Jose’s untimely death in 1920.

Source: Tanduaydistillers Inc.

Figure 1.6: Joaquin Elizalde, 1914-1923
By the 1900s, production would shift to the Manila distillery. By the 1930s, the rum it
produced became branded as TanduayRhum and its packaging was changed from the 10 gallon
damajuana container to the smaller (375 ml, 750 ml) glass bottles.Upon Manila’s Liberation,
servicemen queued up from the TanduayQuiapo gate to the vicinity of San Sabatian Church to
buy rum.

Source: Tanduaydistillers Inc.

Figure 1.7: Tanduay Distillers, Quiapo

Manufacturing Process of Tanduay rum by Castillo, Lantican and Fabile, 20184 | P a g e

 Industrial Process| Engr. Kimberly Mae Gabrielle B. Dia

El Kapitan bought Tanduay Distillery from the Elizaldes and the acquisition made waves
and was marked as one of the biggest corporate transfers during that time.

Source: Tanduay distillers Inc.

Figure 1.8: Lucio Tan, 1984-1993
Tanduay pays all liabilities, turns business around, goes public, and invests for the future.
In 1991, the Cabuyao facility was constructed.

Source: Tanduay distillers Inc.

Figure 1.9: Tanduay Distillers, Cabuyao

Manufacturing Process of Tanduay rum by Castillo, Lantican and Fabile, 20185 | P a g e

 Industrial Process| Engr. Kimberly Mae Gabrielle B. Dia

CHAPTER 2

RAW MATERIALS
Sugar Cane spirits vary greatly in the manner in which they are created and by the
products from which they are fermented.

 FreshCane Juice
Some rums are made directly from cane juice, which is fermented immediately after
being crushed. This raw sugar cane liquid typically contains 18 to 24 percent sugar in solution.
Rums made from fresh sugar cane juice include the cachaças from Brazil and the RhumsAgricole
from Martinique. Raw cane juice is not able to be stored for extended periods and must be
fermented soon after being crushed.

Source: JamaicaDeli.com
Figure 2.1: Fresh Cane Juice

 Molasses
Most of the rum distilled in the world today is made from molasses, a by-product of the
crystalline sugar making process. After all of the crystalline sugar has been removed from the
sugar cane juice, the left-over molasses still contains fermentable sugars and can be stored for
extended periods of time. Often, the term “Black Strap” is used to refer to a low grade of
molasses that has the least amount of sugar remaining in the liquid.

Source: sparetimesupply.com
Figure 2.2: Molasses

Manufacturing Process of Tanduay rum by Castillo, Lantican and Fabile, 20186 | P a g e

 Industrial Process| Engr. Kimberly Mae Gabrielle B. Dia

 Cane Syrup
A third type of rum stock is concentrated sugar cane syrup, sometimes referred to Sugar
Cane Honey or Sweet Table-Grade Molasses, which still contains all the sugars present in cane
juice, with most of the water removed. This concentrated cane syrup may contain more than 90
percent sugar and is able to be stored to be fermented and distilled at a later date.

Source: Lavington farms cane syrup

Figure 2.3: Cane Syrup

Manufacturing Process of Tanduay rum by Castillo, Lantican and Fabile, 20187 | P a g e