Tanduay is a particularly sweet, additive filled rum that almost reminds me of a spiced rum. There's nothing wrong with this, though it may be a turn off to rum purists. For those of us more open to sugary outings, Tanduay has quite a bit to offer. The nose is enticing. Vanilla, caramel and butterscotch immediately jump out though despite how pleasant they are it's obvious they are the result of additives. Dig deeper and you get a particular banana smell. Like it's been toasted. It's potent, sweet and just a bit bolder than most banana aromas of other liquors. In the back you can sense oak and some particular spices I can't quite pin down. Maybe some ginger? It's very spice addled though which is why I stated that it reminds me so much of a spiced rum. I was taken by surprise once I imbibed this spirit. In its taste it departs from spiced rums instead focusing on its fruity flavors with a nice woodiness subtly playing in the background and bringing some mild spices. Toasted banana is most evident in the front along with a luscious coconut goodness. The mid palate has the molasses and more traditional taste of rum appear coupled with the spices from the aroma but they complement the fruity flavors rather than replace them. Throughout there is a taste of additive vanilla and butterscotch but it doesn't detract from the experience. Merely rounds it out, albeit in a sugary, almost opulent way. As it comes to a close the vanilla and oak flavors make a gracious appearance. It's interesting that the finish showcases various emerging spices from the oak that seem we balanced and in tune with the rest of the experience. It makes me wish they hadn't added so many additives and instead let the oak do the talking. In closing, I think Tanduay is not really meant for sipping. It's a tad too sweet and almost liqueur like for it. But it's a magnificent mixer that can serve as a less aggressive spiced rum substitute or make a mean eggnog for the holidays. A bit of a niche rum, it's still a worthy addition to any bar.