Tambo - Dulce de Leche Liqueur
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Tambo - Dulce de Leche Liqueur
Tambo Liqueur bottle
With the classic argentine Dulce de Leche, crafted by Dellepiane Spirits
Argentinian Cows

About Tambo

Tambo is a creamy liqueur
which stays loyal
to the taste
of the true Argentine
Dulce de Leche.

TAMBO was born from a century-old recipe from the DELLEPIANE family and arises from the idea of expanding to the world an Argentinian flavor as it is the Dulce de Leche. It is a specialty of unique taste which is part of the gastronomic and cultural heritage of Argentina. Dulce de Leche is pre-eminently one of the most delicious delicacies in existence.

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Cows in the country

About Tambo

To produce TAMBO Liqueur, we use natural Dulce de Leche made by us from the very beginning of the business. Milk is mixed up with sugar and heated in our pans. Then we continue with its evaporation and here is when the process of “caramel - coating” begins. During the process it is also added an alcoholic maceration of vanilla strings which becomes part of the taste blend, adding up some sweet, soft and unmistakable notes, which provide Tambo its exclusive nature.

We are talking about a product associated with indulgent consumption, which gives pleasure and refers to an experience of full enjoyment.

The origin of our milk comes from holando- argentino cows (a breed of cattle derived from Holstein-Friesian), bred in small pieces of land in our province of Buenos Aires. This geographic area ensures that dairy cattle are mainly grass-fed.

From this small quantity of these exemplary animals, there comes this raw material that we use to generate this peculiar creaminess of Tambo and which makes it unique. Other features of outstanding importance are time between milking and manufacturing, which is under 72 hours, and the temperature of preservation, transportation and storage which is kept under 7° C.

This ensures us a raw material of an excellent quality to elaborate a Dulce de Leche additive-free during the process. It is important to point out also the traceability of the whole process, which starts with the choice of a bull having a recognized pedigree, which will be in charge of serving each one of the cows which make up this small production batch, so as to obtain our best cream.

Pouring liqueur in a glass

Tasting Notes

Sweetness and smoothness in the mouth are its main features. Then we gradually discover the presence of vanilla and toffee notes blended with the Dulce de Leche and finally, the presence of cream rounding off in the mouth.

It can be enjoyed alone or with ice.
And in many other ways..

Discover our recipes
A glass of Tambo
Cooper bottle

The Brand

The bottle is copper-colored because it refers to ancient copper pots in which the Dulce de Leche was traditionally made and still today they are recommended to be used for its preparation. This metal distributes heat consistently, thus enabling the success of the preparation.

For the logo we were inspired in the cow as an essential element for the production of the Dulce de Leche by referring to the subtle horns, different from those of the bull, thus achieving a simple and effective isologue, which is easy to remember.

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History of Tambo

In the 120th anniversary of the company, we want to honor the favorite taste of the company’s founder by doing the best we know how to do: liqueurs. The result is Tambo, a fine Dulce de Leche creamy liqueur which is traditional, warm and familiar.

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Mr. Pablo Dellepiane

History of Tambo

When Mr. Pablo Dellepiane got to Buenos Aires from Genoa, Italy, around 1890, he knew the native taste of the Argentine Dulce de Leche, and, from that time forth, it has been his favorite flavor. Every night before going to bed, he ate a teaspoon of this delicacy.

We want to be able to bring to world’s flavors a taste originated in fields of the Dellepiane family, located at the province of Buenos Aires, the foundation stone of market-leader-company for over 100 years.

History of the Dulce de Leche

We travel through the time, exactly to 1829, to remind the origins of the authentic Argentine Dulce de Leche. By that time Argentina was at war fighting for power of federalists against Unitarians - two political parties with strong ideological differences. On the one side, federals were seeking a free republic, with a certain autonomy of the provinces and wanted to form the constitution of the United States of America. On the other side, the Unitarians fought to centralize power in Buenos Aires. Additionally, they encouraged free trade which generated profits to the central government.

Making of Dulce de Leche
Dulce de Leche with strawberries dessert

On June 24th, Generals Juan Manuel de Rosas and Juan Lavalle met in the ranch La Caledonia, in the city of Cañuelas, in the north-western area of the province of Buenos Aires. Rosas was the chief of the federal forces and Lavalle was the commander of the Unitarian army. Argentina was in a framework of a civil war but the Dulce de Leche would make an impact which would mark our history.

Rosas' housekeeper was preparing a “lechada” (a mixture of milk and sugar) in her copper pot, which the general used to drink to complement his “mate” [mate tea]. When Lavalle got to the ranch, tired for his long trip, he lied down to rest on Rosas´s bed. The housekeeper went to that room to bring a welcome “mate” to the chief of the federalist forces. She was shocked and became enraged by the presence of the enemy chief lying down on her master`s camp bed; she went to warn the guard for his disrespect while the “lechada” went on warming up. When she got back to the kitchen, she realized that the milk had thickened turning a caramel color. It is said that when Rosas tasted it, he immediately approved it and offered to his opponent until then, generating a climate of peace which would end in the signing of the historical Pact of Cañuelas, bringing to an end to the never-ending wars between both forces. Presently, no one would deny that this dairy product boasts a deserved argentine citizenship card and it identifies us.