Bandoeng 22 Pandan Specialty liqueur
Bandoeng’22 began with a simple question: what if there was a liqueur that could bring the flavours of Asia into cocktails and onto the menus of restaurants and bars around the world?
Driven by that idea, three Dutch Indonesian friends living in the Netherlands; Mariska van Beek, Fajar Ramadhany, and Marc Pieplenbosch, decided to create it themselves. Inspired by their shared roots in Bandung (formerly spelled Bandoeng) on the Indonesian island of Java, they named their creation after the city where pandan grows wild and fragrant.
Today, Bandoeng’22 is proudly produced in partnership with Herman Jansen, a renowned Dutch distillery founded in 1777, located in the historic distillers’ district of Schiedam.
Flavour
Pandan with a warm spice blend of cardamom, cinnamon, nutmeg & cloves Alcohol: 22% ABV
Tasting Notes
Nose – Nutty, botanical, and gently spiced Palate – Crumble, vanilla, almond, cinnamon Finish – Floral with a hint of popcorn and pandan
Pandan: The Soul of Bandoeng’22
Pandan is often called the Asian vanilla. Its sweet, nutty, floral aroma is beloved across Southeast Asia, used by top chefs in both desserts and savoury dishes. At Bandoeng’22, we’ve infused this remarkable ingredient with warming Asian spices and classic Dutch craftsmanship to create a liqueur unlike any other. The result? A rich, aromatic spirit with character and soul.
A Distinctive Flavour Profile
Bandoeng’22 is emerald, green in colour, vibrant and striking. On the nose, it opens with soft notes of nutmeg, cocoa, and toasted hazelnut, followed by botanical hints and a touch of spice. On the palate, think warm apple crumble, layered with sweet vanilla, almond, and cinnamon. The finish is smooth, with a floral twist and a subtle popcorn- like note that lingers beautifully.
Crafted for Creativity
Bandoeng’22 is a bartender’s dream: versatile, surprising, and full of flavour. It pairs eXortlessly with base spirits like rum, gin, or whisky, and works brilliantly with mixers like ginger beer, sparkling yuzu, kombucha, and coconut water. It shines in tropical cocktails, dessert serves, and even creative coXee or food pairings.
