Tambo is a premium creamy liqueur from Argentina, crafted using an authentic dulce de leche made in-house from the brand's own recipe dating back over 120 years to the Dellepiane family. The liqueur is produced using milk from holando-argentino cows (a Holstein-Friesian-derived breed) raised on small grassland farms in the province of Buenos Aires, with milk processed within 72 hours of milking and kept below 7°C throughout transport and storage.

The production process involves mixing fresh milk with sugar and heating it in traditional copper pots, allowing the mixture to slowly caramelize and evaporate into a rich dulce de leche. An alcoholic maceration of vanilla is blended in, adding sweet, soft aromatic notes that complement the caramel character of the dulce de leche. The liqueur carries an ABV of 17% and contains no artificial additives.

On the palate, Tambo leads with sweetness and a smooth, creamy texture, gradually revealing vanilla and toffee notes woven through the dulce de leche base, with cream rounding off the finish. It can be enjoyed neat, on the rocks, or used in cocktails and dessert recipes. The copper-colored bottle is a nod to the traditional copper pots used in dulce de leche preparation, and the name "Tambo" derives from the Quechua word for a livestock dairy farm.